French Glazed Carrots

1. Cut carrots cross-wise to make 1/4 inch slices.

2. Heat butter in a cooking pan.

3. Add carrots, sugar, and water or chicken stock.

4. Bring to a boil and cover.

5. Simmer until tender.

6. Remove carrots and reduce liquid until syrup-like consistency is reached.

7. Return carrots and coat in syrup.

8. Season with salt if desired.

9. Garnish with lemon slices and parsley.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	14.7072 g
Protein	6.5334 g
Carbohydrates	29.301 g
Energy	260.188 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1115 g
Water	350.8666 g
Aspartic acid	0.7391 g
Calcium, Ca	193.044 mg
Lutein + zeaxanthin	327.68 g
Fiber, total dietary	6.374 g
Carotene, beta	10604.8 g
Niacin	3.0357 mg
Vitamin A, RAE	1069.7 g
Arginine	0.9088 g
Riboflavin	0.2272 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	1.6601 g
Sodium, Na	115.536 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0458 g
Total lipid (fat)	14.7072 g
Manganese, Mn	0.6243 mg
Fructose	0.704 g
Proline	0.313 g
Fatty acids, total saturated 16:0	1.3324 g
Sucrose	13.7207 g
Choline, total	11.264 mg
Sugars, total	15.1927 g
Serine	0.3604 g
Fatty acids, total saturated 18:0	0.6083 g
Vitamin B-6	0.2213 mg
Selenium, Se	0.128 g
Ash	2.9231 g
Fatty acids, total saturated 18:1 undifferentiated	5.3845 g
Pantothenic acid	0.5576 mg
Phenylalanine	0.3613 g
Copper, Cu	0.5604 mg
Betaine	0.512 mg
Thiamin	0.4694 mg
Methionine	0.202 g
Iron, Fe	1.171 mg
Carbohydrate, by difference	29.301 g
Phosphorus, P	270.492 mg
Folate, total	53.72 g
Lycopene	1.28 g
Alanine	0.4239 g
Valine	0.3868 g
Fatty acids, total saturated 18:2 undifferentiated	6.3434 g
Glycine	0.4262 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	0.7552 g
Fatty acids, total saturated 14:0	0.036 g
Zinc, Zn	1.702 mg
Isoleucine	0.3284 g
Fatty acids, total polyunsaturated	6.4615 g
Leucine	0.5398 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	21403.78 IU
Folate, DFE	53.72 g
Tryptophan	0.1324 g
Vitamin C, total ascorbic acid	7.552 mg
Starch	1.8304 g
Tyrosine	0.2788 g
Vitamin K (phylloquinone)	16.896 g
Fatty acids, total saturated	2.064 g
Histidine	0.2084 g
Fatty acids, total monounsaturated	5.456 g
Threonine	0.4662 g
Folate, food	53.72 g
Vitamin E (alpha-tocopherol)	0.8448 mg
Magnesium, Mg	49.084 mg
Lysine	0.3006 g
Potassium, K	536.468 mg
Cystine	0.2142 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Carrot	1	52.48	12.2624	0.3072
Water	1 cup	0	0	0