Directions:
- Peel carrots and cut into thin strips about 2 inches long.
- In a small saucepan, heat chicken broth to boiling over medium heat. Add carrot sticks, cover and cook 4 minutes.
- Add zucchini and cook until both vegetables are just tender, about 4 minutes longer.
- Season with salt and pepper. Toss with mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.33 Kcal (85 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 279mg | 12% | |
| Potassium | 186.98mg | 4% | |
| Total Carbs | 4.23g | 1% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 0.54g | 1% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 22.3mg | 124% | |
| Calcium | 22.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 27.08 Kcal (113 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 371.53mg | 12% | |
| Potassium | 248.99mg | 4% | |
| Total Carbs | 5.63g | 1% | |
| Sugars | 2.4g | 7% | |
| Dietary Fiber | 2.05g | 6% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 9.6mg | 12% | |
| Vitamin A | 0.7mg | 18% | |
| Iron | 29.7mg | 124% | |
| Calcium | 30.5mg | 2% | |
* 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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