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Suggest a better descriptionKids will like this dish. Its bright color is a welcome change from green vegetables! 1. Combine all ingredients in a steamer, with the water on the bottom of the pot. Cover and steam over low heat for 5 minutes until carrots are barely tender Serves 4. 68cals, 0.6g fat (6% cff) Robyn Webb (book Unknown) http://www.robynwebb.com/recipes/recipes.html Recipe by: Robyn Webb (1997) Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 4 servings | ||
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Calories: 41 | ||
Calories from Fat: 3 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.3mg | 1 % | |
Potassium 184.7mg | 5 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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