Adders Fork- Glazed Carrots &Amp; Parsnips (Zwt Three)

1. Put vegetables into a medium saucepot and cover with water.

2. Bring to a boil; reduce heat and simmer until both types of veggie are almost fork tender.

3. Drain and transfer the vegetables to a lightly greased baking dish.

4. Combine the butter,vinegar and sugar and pour over the vegetables.

5. Bake at 350°F for 15 minutes; season to taste with salt and pepper.

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Nutrient	Quantity
Total fats	29.3856 g
Protein	13.0212 g
Carbohydrates	93.1773 g
Energy	654.169 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2227 g
Water	231.9423 g
Aspartic acid	1.4554 g
Calcium, Ca	379.213 mg
Lutein + zeaxanthin	624.64 g
Fiber, total dietary	12.412 g
Carotene, beta	20215.4 g
Niacin	6.014 mg
Vitamin A, RAE	2039.2 g
Arginine	1.8066 g
Riboflavin	0.4475 mg
Tocopherol, beta	0.0244 mg
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	3.2762 g
Sodium, Na	228.905 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0913 g
Total lipid (fat)	29.3856 g
Manganese, Mn	1.2954 mg
Fructose	1.9972 g
Proline	0.6196 g
Fatty acids, total saturated 16:0	2.6606 g
Sucrose	60.7676 g
Choline, total	22.737 mg
Sugars, total	64.9862 g
Serine	0.7144 g
Fatty acids, total saturated 18:0	1.2163 g
Vitamin B-6	0.4487 mg
Selenium, Se	0.9189 g
Ash	5.6396 g
Fatty acids, total saturated 18:1 undifferentiated	10.7675 g
Pantothenic acid	1.1551 mg
Phenylalanine	0.7152 g
Copper, Cu	1.1076 mg
Betaine	1.031 mg
Thiamin	0.9308 mg
Methionine	0.4016 g
Iron, Fe	2.6583 mg
Carbohydrate, by difference	93.1773 g
Phosphorus, P	539.992 mg
Folate, total	105.71 g
Lycopene	2.44 g
Alanine	0.8343 g
Valine	0.7654 g
Fatty acids, total saturated 18:2 undifferentiated	12.673 g
Glycine	0.8467 g
Carotene, alpha	8483.88 g
Glucose (dextrose)	2.197 g
Fatty acids, total saturated 14:0	0.072 g
Zinc, Zn	3.3921 mg
Isoleucine	0.6475 g
Fatty acids, total polyunsaturated	12.9089 g
Leucine	1.0673 g
Tocotrienol, alpha	0.0244 mg
Vitamin A, IU	40802.84 IU
Folate, DFE	105.71 g
Tryptophan	0.2633 g
Vitamin C, total ascorbic acid	14.396 mg
Starch	3.4892 g
Tyrosine	0.5525 g
Vitamin K (phylloquinone)	32.208 g
Fatty acids, total saturated	4.1235 g
Histidine	0.412 g
Fatty acids, total monounsaturated	10.9104 g
Threonine	0.9094 g
Folate, food	105.71 g
Vitamin E (alpha-tocopherol)	1.6104 mg
Magnesium, Mg	92.575 mg
Lysine	0.589 g
Potassium, K	1113.227 mg
Cystine	0.4185 g
Fluoride, F	7.808 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Brown sugar	0.25 cup	209	53.9495	0
Carrot	4	100.04	23.3752	0.5856
Vinegar	1 tablespoon	3.129	0.1386	0
salt pepper	0	0	0	0
parsnip	4	0	0	0