Carrots Provencale

1. Slice carrots in half diagonally.

2. Heat olive oil in a pan, add carrots and sprinkle with salt.

3. Cover pan and cook over a low heat for 10 minutes, stirring occasionally.

4. Add garlic, water, sugar and pepper.

5. Cover pan and continue cooking for 20 minutes, stirring occasionally.

6. Remove from heat and toss with parsley.

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Nutrient	Quantity
Total fats	40.9908 g
Protein	1.8985 g
Carbohydrates	23.2249 g
Energy	456.462 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3123 g
Water	291.3275 g
Aspartic acid	0.376 g
Calcium, Ca	81.411 mg
Lutein + zeaxanthin	702.838 g
Fiber, total dietary	5.5014 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	16099.252 g
Niacin	1.9373 mg
Vitamin A, RAE	1619.198 g
Arginine	0.1793 g
Riboflavin	0.1151 mg
Tocopherol, beta	0.0638 mg
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	0.7122 g
Sodium, Na	137.926 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5124 g
Total lipid (fat)	40.9908 g
Manganese, Mn	0.2828 mg
Fructose	1.056 g
Proline	0.1118 g
Fatty acids, total saturated 16:0	4.6428 g
Sucrose	11.4555 g
Choline, total	17.5039 mg
Sugars, total	13.6958 g
Serine	0.1089 g
Fatty acids, total saturated 18:0	0.7963 g
Vitamin B-6	0.2684 mg
Selenium, Se	0.1958 g
Ash	2.0368 g
Fatty acids, total saturated 18:1 undifferentiated	28.8978 g
Pantothenic acid	0.5394 mg
Phenylalanine	0.1226 g
Copper, Cu	0.1008 mg
Betaine	0.8085 mg
Thiamin	0.13 mg
Methionine	0.04 g
Iron, Fe	1.0554 mg
Carbohydrate, by difference	23.2249 g
Phosphorus, P	69.45 mg
Folate, total	42.256 g
Tocopherol, gamma	0.3562 mg
Lycopene	1.92 g
Alanine	0.2244 g
Valine	0.139 g
Fatty acids, total saturated 18:2 undifferentiated	4.1788 g
Glycine	0.0957 g
Carotene, alpha	6675.84 g
Glucose (dextrose)	1.1328 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.5029 mg
Isoleucine	0.1523 g
Fatty acids, total polyunsaturated	4.4911 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.2036 g
Tocotrienol, alpha	0.0192 mg
Vitamin A, IU	32395.632 IU
Folate, DFE	42.256 g
Tryptophan	0.0247 g
Vitamin C, total ascorbic acid	16.382 mg
Phytosterols	89.695 mg
Fatty acids, total saturated 20:0	0.1677 g
Starch	2.7456 g
Tyrosine	0.0857 g
Vitamin K (phylloquinone)	112.045 g
Fatty acids, total saturated	5.6682 g
Histidine	0.0791 g
Fatty acids, total monounsaturated	29.5873 g
Threonine	0.3713 g
Folate, food	42.256 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	7.1075 mg
Magnesium, Mg	27.402 mg
Lysine	0.2008 g
Potassium, K	637.191 mg
Cystine	0.1599 g
Fluoride, F	6.144 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	1.5 1/2	78.72	18.3936	0.4608
Parsley	1 tablespoon	1.368	0.2405	0.03
Water	0.5 cup	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	0	0	0