Directions:
- Mix all ingredients and bring to a boil except for the (Carrots and Green Pepper) .
- Cook carrot slices till tender and drain. Do not cook green pepper.
- Pour sauce over carrots and green pepper, refrigerate overnight.
- Keeps two weeks. Serves 12
- Save leftover marinade sauce when carrots have been eaten and use as a salad dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1641.31 Kcal (6872 kJ) | ||
| Calories from fat | 977.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.6g | 167% | |
|---|---|---|---|
| Sodium | 2791.3mg | 116% | |
| Potassium | 2382.24mg | 51% | |
| Total Carbs | 160.92g | 54% | |
| Sugars | 123.7g | 495% | |
| Dietary Fiber | 8.83g | 35% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 148.7mg | 248% | |
| Iron | 6mg | 34% | |
| Calcium | 140.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 175.9 Kcal (736 kJ) | ||
| Calories from fat | 104.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 167% | |
|---|---|---|---|
| Sodium | 299.14mg | 116% | |
| Potassium | 255.3mg | 51% | |
| Total Carbs | 17.25g | 54% | |
| Sugars | 13.26g | 495% | |
| Dietary Fiber | 0.95g | 35% | |
| Protein | 0.67g | 13% | |
| Vitamin C | 15.9mg | 248% | |
| Iron | 0.6mg | 34% | |
| Calcium | 15mg | 14% | |
* 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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