Carrots Provencal

1. Combine carrots, water, oil and half of garlic in heavy saucepan.

2. Cover and simmer over medium-low heat for 14 minutes or until carrots are tender-crisp.

3. Stir in parsley, basil, remaining garlic, salt & pepper.

4. Cover and cook 5 minutes or until carrots are tender.

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Nutrient	Quantity
Total fats	14.6083 g
Protein	5.3137 g
Carbohydrates	39.5028 g
Energy	293.095 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1683 g
Water	356.7564 g
Aspartic acid	0.7483 g
Calcium, Ca	194.067 mg
Lutein + zeaxanthin	1619.03 g
Fiber, total dietary	9.7037 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	26028.625 g
Niacin	3.5348 mg
Vitamin A, RAE	2613.68 g
Arginine	0.4575 g
Riboflavin	0.2437 mg
Tocopherol, beta	0.0453 mg
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	1.359 g
Sodium, Na	225.756 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1787 g
Total lipid (fat)	14.6083 g
Manganese, Mn	1.03 mg
Fructose	1.6775 g
Proline	0.2222 g
Fatty acids, total saturated 16:0	1.6873 g
Sucrose	10.9495 g
Choline, total	34.7165 mg
Sugars, total	14.8395 g
Serine	0.2335 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	0.283 g
Vitamin B-6	0.7927 mg
Selenium, Se	4.0202 g
Ash	3.929 g
Fatty acids, total saturated 18:1 undifferentiated	9.7102 g
Pantothenic acid	1.0446 mg
Phenylalanine	0.2544 g
Copper, Cu	0.252 mg
Betaine	1.2335 mg
Thiamin	0.2697 mg
Methionine	0.0867 g
Iron, Fe	2.9355 mg
Carbohydrate, by difference	39.5028 g
Phosphorus, P	160.099 mg
Folate, total	86.447 g
Tocopherol, gamma	0.1915 mg
Lycopene	3.05 g
Alanine	0.4075 g
Valine	0.3105 g
Fatty acids, total saturated 18:2 undifferentiated	1.7578 g
Glycine	0.2161 g
Carotene, alpha	10604.85 g
Glucose (dextrose)	1.7995 g
Fatty acids, total saturated 14:0	0.0034 g
Zinc, Zn	1.2585 mg
Isoleucine	0.3078 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	1.9261 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.4202 g
Tocotrienol, alpha	0.0305 mg
Vitamin A, IU	52294.795 IU
Folate, DFE	86.447 g
Tryptophan	0.0601 g
Vitamin C, total ascorbic acid	46.801 mg
Phytosterols	32.043 mg
Fatty acids, total saturated 20:0	0.0559 g
Starch	4.3615 g
Tyrosine	0.1642 g
Vitamin K (phylloquinone)	294.8205 g
Fatty acids, total saturated	2.0534 g
Histidine	0.16 g
Fatty acids, total monounsaturated	9.9479 g
Threonine	0.6409 g
Folate, food	86.447 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	4.0831 mg
Magnesium, Mg	57.906 mg
Lysine	0.4048 g
Potassium, K	1215.85 mg
Cystine	0.2719 g
Fluoride, F	9.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	5	125.05	29.219	0.732
Parsley	0.25 cup	5.4	0.9495	0.1185
Water	0.25 cup	0	0	0
Garlic Clove	3 tbsp	37.995	8.4303	0.1275
tarragon	1 tablespoon	5.31	0.904	0.1303
salt pepper	0.25 teaspoon	0	0	0