Spicy Mexican Carrots

1. Spray a large saucepan with cooking spray, and add garlic. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove to large bowl, cover, and refrigerate overnight.

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Nutrient	Quantity
Total fats	28.1941 g
Protein	3.2925 g
Carbohydrates	24.045 g
Energy	381.9314 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7856 g
Water	583.0519 g
Aspartic acid	0.2843 g
Calcium, Ca	109.3635 mg
Lutein + zeaxanthin	1318.3338 g
Fiber, total dietary	6.9355 g
Fatty acids, total saturated 22:0	0.0034 g
Carotene, beta	11242.2759 g
Niacin	2.7685 mg
Vitamin A, RAE	1134.5016 g
Arginine	0.1698 g
Riboflavin	0.1628 mg
Tocopherol, beta	0.2056 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0567 g
Fatty acids, total saturated 20:1	0.0536 g
Glutamic acid	0.5361 g
Sodium, Na	592.9482 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1083 g
Total lipid (fat)	28.1941 g
Manganese, Mn	0.5316 mg
Fructose	3.6864 g
Proline	0.0775 g
Fatty acids, total saturated 16:0	3.2655 g
Fatty acids, total saturated 8:0	0.0116 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0703 g
Sucrose	4.5952 g
Choline, total	30.9189 mg
Sugars, total	11.9889 g
Serine	0.0851 g
Fatty acids, total saturated 10:0	0.0311 g
Fatty acids, total saturated 18:0	1.1686 g
Fatty acids, total saturated 20:4 undifferentiated	0.0165 g
Vitamin B-6	0.7867 mg
Selenium, Se	3.3816 g
Ash	3.022 g
Vitamin D	1.7867 IU
Fatty acids, total saturated 18:1 undifferentiated	6.4703 g
Pantothenic acid	0.7567 mg
Phenylalanine	0.0935 g
Copper, Cu	0.1625 mg
Betaine	0.512 mg
Thiamin	0.1467 mg
Retinol	4.4667 g
Methionine	0.032 g
Iron, Fe	1.0201 mg
Carbohydrate, by difference	24.045 g
Phosphorus, P	105.8888 mg
Folate, total	56.9762 g
Tocopherol, gamma	0.0567 mg
Fatty acids, total saturated 4:0	0.0617 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Lycopene	1.28 g
Alanine	0.1557 g
Cholesterol	21.8867 mg
Valine	0.1127 g
Fatty acids, total saturated 18:2 undifferentiated	13.1927 g
Glycine	0.077 g
Carotene, alpha	4526.9833 g
Glucose (dextrose)	2.4335 g
Fatty acids, total saturated 14:0	0.1663 g
Zinc, Zn	0.6616 mg
Isoleucine	0.1168 g
Tocopherol, delta	0.0113 mg
Fatty acids, total saturated 12:0	0.0423 g
Fatty acids, total polyunsaturated	15.0252 g
Leucine	0.1565 g
Tocotrienol, alpha	0.0355 mg
Vitamin A, IU	22623.8394 IU
Folate, DFE	56.9762 g
Tryptophan	0.0209 g
Vitamin C, total ascorbic acid	144.9308 mg
Fatty acids, total polyunsaturated 16:1 c	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0283 g
Fatty acids, total saturated 20:0	0.0045 g
Fatty acids, total saturated 6:0	0.0214 g
Starch	1.8304 g
Tyrosine	0.0618 g
Vitamin B-12	0.0536 g
Vitamin K (phylloquinone)	93.9401 g
Fatty acids, total saturated	4.8613 g
Histidine	0.0607 g
Fatty acids, total monounsaturated	6.6802 g
Threonine	0.2577 g
Folate, food	56.9762 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Vitamin D (D2 + D3)	0.0447 g
Cryptoxanthin, beta	119.5146 g
Vitamin E (alpha-tocopherol)	6.8005 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0045 g
Magnesium, Mg	40.703 mg
Lysine	0.1522 g
Potassium, K	806.6943 mg
Cystine	0.1117 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Carrot	1	52.48	12.2624	0.3072
Bay leaf	5	0	0	0
Water	0.75 cup	0	0	0
Garlic Clove	3 teaspoons	12.516	2.777	0.042
jalapeño	4 ounces	32.8854	7.3709	0.4196
white vinegar	0.75 cup	32.13	0.0714	0
peppercorn	10	251.92	1.5633	27.4253