Directions:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.55 Kcal (597 kJ) | ||
| Calories from fat | 103.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 65.8mg | 3% | |
| Potassium | 307.78mg | 7% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.43 Kcal (550 kJ) | ||
| Calories from fat | 95.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 18% | |
|---|---|---|---|
| Cholesterol | 28.12mg | 10% | |
| Sodium | 60.67mg | 3% | |
| Potassium | 283.77mg | 7% | |
| Total Carbs | 9.16g | 3% | |
| Sugars | 4.8g | 21% | |
| Dietary Fiber | 2.59g | 11% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 7.4mg | 13% | |
| Vitamin A | 1mg | 35% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.4mg | 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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