Sweet carrots
Nutrition Facts
Serving Size 1/2 cup
Calories 29
| Amount Per Serving | ||
| Monounsaturated fat | 0.5 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 1 g | |
| Sodium | 113 mg | |
| Cholesterol | 2.5 mg | |
| Dietary fiber | 1 g | |
| Protein | 1 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Shredded carrots, lemon and parsley add up to a quick, kidney-friendly side dish.
Ingredients
(Serves 4)- 1/2 cup water
- 1/8 teaspoon salt
- 2 cups shredded carrots
- 1 teaspoon butter
- Sugar substitute, to taste
- 1 teaspoon lemon juice
- 4 tablespoons fresh parsley, chopped
Directions
In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the butter, sugar substitute, lemon juice and parsley. Serve immediately.
Last Updated: July 29th, 2022