Directions:
- Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm.
- In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.37 Kcal (395 kJ) | ||
| Calories from fat | 25.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 357.88mg | 15% | |
| Potassium | 371.25mg | 8% | |
| Total Carbs | 16.57g | 6% | |
| Sugars | 9.25g | 37% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 1mg | 33% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.62 Kcal (291 kJ) | ||
| Calories from fat | 19.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 4% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 3% | |
| Sodium | 264.02mg | 15% | |
| Potassium | 273.88mg | 8% | |
| Total Carbs | 12.22g | 6% | |
| Sugars | 6.82g | 37% | |
| Dietary Fiber | 2.14g | 12% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 15.7mg | 35% | |
| Vitamin A | 0.7mg | 33% | |
| Calcium | 26.7mg | 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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