Directions:
- Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat.
- Bring to boil; cover and cook 3 minutes.
- Uncover and simmer until liquid glazes carrots, about 10 minutes.
- Season to taste with salt and pepper.
- Sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.42 Kcal (672 kJ) | ||
| Calories from fat | 69.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 106.72mg | 4% | |
| Potassium | 581.97mg | 12% | |
| Total Carbs | 22.26g | 7% | |
| Sugars | 13.52g | 54% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 31.5mg | 52% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 0.1mg | 1% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.35 Kcal (324 kJ) | ||
| Calories from fat | 33.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 12% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 7% | |
| Sodium | 51.46mg | 4% | |
| Potassium | 280.61mg | 12% | |
| Total Carbs | 10.73g | 7% | |
| Sugars | 6.52g | 54% | |
| Dietary Fiber | 2.22g | 18% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 15.2mg | 52% | |
| Vitamin A | 0.8mg | 54% | |
| Calcium | 28.3mg | 6% | |
* 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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