Directions:
- Cook baby carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until carrots are tender; drain.
- Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice; cook 5 minutes. Add carrots; gently toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.64 Kcal (781 kJ) | ||
| Calories from fat | 78.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 816.42mg | 34% | |
| Potassium | 289.08mg | 6% | |
| Total Carbs | 27.17g | 9% | |
| Sugars | 22.24g | 89% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.1mg | 6% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.79 Kcal (506 kJ) | ||
| Calories from fat | 50.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 13% | |
|---|---|---|---|
| Cholesterol | 14.82mg | 8% | |
| Sodium | 528.4mg | 34% | |
| Potassium | 187.1mg | 6% | |
| Total Carbs | 17.59g | 9% | |
| Sugars | 14.39g | 89% | |
| Dietary Fiber | 2.23g | 14% | |
| Protein | 0.86g | 3% | |
| Vitamin C | 5mg | 13% | |
| Vitamin A | 0.8mg | 41% | |
| Iron | 0.7mg | 6% | |
| Calcium | 26.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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