Marinated Carrots #2
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INGREDIENTS
INSTRUCTIONS
From: PMccoy7603@aol.com Date: Wed, 10 Jul 1996 17:44:06 -0400 Cook carrots until semi-soft. Combine vinegar, oil, sugar, and tomato soup and bring to a boil. Pour over carrots. Cover and refrigerate 24 hours. Keeps about 2 weeks in the refrigerator. Digest eat-lf.v096.n093 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (172g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 259 | ||
| Calories from Fat: 55 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.1g | 8 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 3.9g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 51.5mg | 2 % | |
| Potassium 52.7mg | 1 % | |
| Total Carbohydrate 52.5g | 15 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 52.1g | ||
| Protein 0.3g | 0 % | |
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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. |
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Calories per serving: 259
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