Carrot Salad

Carrot Salad


1. Grate the carrots; set aside.

2. Plump the raisins by zapping them in the microwave for 3 minutes in 1/2 Cup water. Drain and add to grated carrots; add pine nuts.

3. Blend remaining ingredients till smooth. Pour over carrot-raisin mixture.

4. Cover and refrigerate.

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Nutrition

NutrientQuantity
Total fats89.0712 g
Protein17.912 g
Carbohydrates124.996 g
Energy1279.6705 kCal
Fatty acids, total saturated 18:3 undifferentiated0.182 g
Water588.3692 g
Aspartic acid1.6716 g
Calcium, Ca305.8555 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c0.2727 g
Lutein + zeaxanthin2463.3235 g
Fiber, total dietary19.2342 g
Fatty acids, total saturated 22:00.0487 g
Carotene, beta29013.285 g
Niacin8.0047 mg
Vitamin A, RAE2858.6555 g
Arginine1.9898 g
Riboflavin0.614 mg
Tocopherol, beta0.0305 mg
Fatty acids, total polyunsaturated 15:00.0031 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.1098 g
Fatty acids, total saturated 20:10.5414 g
Glutamic acid3.3099 g
Sodium, Na466.1725 mg
Fatty acids, total saturated 16:1 undifferentiated0.0219 g
Total lipid (fat)89.0712 g
Manganese, Mn7.3311 mg
Fructose5.8167 g
Proline0.6646 g
Fatty acids, total saturated 16:05.8101 g
Fatty acids, total saturated 8:01.3476 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.0648 g
Sucrose13.7291 g
Choline, total90.0528 mg
Sugars, total75.7523 g
Serine0.783 g
Fatty acids, total saturated 10:01.5333 g
Fatty acids, total saturated 18:02.1292 g
Vitamin B-61.1414 mg
Selenium, Se3.8322 g
Ash8.1295 g
Fatty acids, total saturated 18:1 undifferentiated16.8762 g
Pantothenic acid1.6668 mg
Phenylalanine0.6084 g
Beta-sitosterol89.1 mg
Copper, Cu1.5107 mg
Betaine1.6936 mg
Thiamin0.572 mg
Retinol0.17 g
Methionine0.2495 g
Iron, Fe8.4106 mg
Carbohydrate, by difference124.996 g
Phosphorus, P680.701 mg
Folate, total161.0855 g
Tocopherol, gamma7.6016 mg
Fatty acids, total saturated 22:1 undifferentiated0.002 g
Lycopene3.28 g
Alanine0.8534 g
Valine0.7374 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.24 g
Fatty acids, total saturated 18:2 undifferentiated23.6304 g
Glycine0.6575 g
Carotene, alpha10613.3305 g
Glucose (dextrose)5.1983 g
Fatty acids, total saturated 14:06.7045 g
Zinc, Zn5.9517 mg
Isoleucine0.6466 g
Fatty acids, total saturated 12:019.1817 g
Fatty acids, total polyunsaturated24.3251 g
Fatty acids, total saturated 14:10.0036 g
Tocotrienol, gamma0.4657 mg
Leucine1.0533 g
Tocotrienol, alpha0.0467 mg
Vitamin A, IU57206.2605 IU
Folate, DFE161.0855 g
Tryptophan0.1257 g
Vitamin C, total ascorbic acid91.4075 mg
Phytosterols47.0105 mg
Fatty acids, total polyunsaturated 16:1 c0.0028 g
Galactose0.3089 g
Fatty acids, total polyunsaturated 18:1 c0.0342 g
Fatty acids, total saturated 20:00.1574 g
Fatty acids, total saturated 6:00.0817 g
Campesterol13.5 mg
Starch5.3267 g
Tyrosine0.498 g
Vitamin K (phylloquinone)344.2801 g
Fatty acids, total saturated37.0049 g
Histidine0.3756 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c0.0351 g
Fatty acids, total monounsaturated17.4445 g
Threonine0.8755 g
Folate, food161.0855 g
Fatty acids, total polyunsaturated 17:00.0014 g
Fatty acids, total polyunsaturated 24:00.0028 g
Cryptoxanthin, beta6.025 g
Vitamin E (alpha-tocopherol)10.7221 mg
Magnesium, Mg279.2515 mg
Lysine0.7318 g
Potassium, K2705.775 mg
Cystine0.4628 g
Fluoride, F13.4583 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt1 teaspoon000
Garlic3 13.412.97540.045
Lemon juice2 tablespoons6.712.10450.0732
Carrot5 125.0529.2190.732
Vinegar2 tablespoons6.2580.27710
Celery1 stalk10.241.90080.1088
Worcestershire sauce1 tablespoon13.263.30820
Mustard1 tablespoon0.9450.16340.0147
Pepper0.5 teaspoon2.88650.73540.0375
Vegetable oil3 tablespoons351.696040.8
Raisin0.5 cup249.1565.6040.3795
Green Onion2 38.348.15080.6674
green pepper0.25 7.451.72840.0633
pine nut0.5 cup454.2758.82946.1498
italian parsley3 sprigs000

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