Directions:
- Place carrots in salted water, bring to boil, simmer to tender crisp, about 10 minutes.
- Drain well and set aside.
- In a non stick frypan, melt butter and oil, add scallions, cook about 2 minutes, add orange juice and sugar twin brown or splenda, simmer 2 minutes, add carrots.
- Stir to cover carrots with glaze, while simmering another 2 to 3 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.45 Kcal (2908 kJ) | ||
| Calories from fat | 180.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.01g | 31% | |
|---|---|---|---|
| Cholesterol | 60.3mg | 20% | |
| Sodium | 97.16mg | 4% | |
| Potassium | 1899.6mg | 40% | |
| Total Carbs | 102.15g | 34% | |
| Sugars | 91.09g | 364% | |
| Dietary Fiber | 7.34g | 29% | |
| Protein | 37.87g | 76% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 4.3mg | 142% | |
| Iron | 1.4mg | 8% | |
| Calcium | 1289.9mg | 129% | |
| Amount Per 100 g | |||
| Calories | 395.56 Kcal (1656 kJ) | ||
| Calories from fat | 102.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 31% | |
|---|---|---|---|
| Cholesterol | 34.34mg | 20% | |
| Sodium | 55.34mg | 4% | |
| Potassium | 1082.02mg | 40% | |
| Total Carbs | 58.18g | 34% | |
| Sugars | 51.89g | 364% | |
| Dietary Fiber | 4.18g | 29% | |
| Protein | 21.57g | 76% | |
| Vitamin C | 6.9mg | 20% | |
| Vitamin A | 2.4mg | 142% | |
| Iron | 0.8mg | 8% | |
| Calcium | 734.7mg | 129% | |
* 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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