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Carrots In Beer |
| Yield: 4 servings |
Ingridients:
4 each carrots, large
1 tablespoon butter
1 cup dark beer
1/4 teaspoon salt
1 teaspoon sugar |
Preparation:
Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. |
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|
|
|
|
| Proximates |
|
|
| Water |
g |
69.42 |
| Energy |
kcal |
60 |
| Protein |
g |
0.34 |
| Total lipid (fat) |
g |
2.96 |
| Ash |
g |
0.61 |
| Carbohydrate, by difference |
g |
4.5 |
| Fiber, total dietary |
g |
0.4 |
| Minerals |
|
|
| Calcium, Ca |
mg |
8 |
| Iron, Fe |
mg |
0.14 |
| Magnesium, Mg |
mg |
6 |
| Phosphorus, P |
mg |
14 |
| Potassium, K |
mg |
58 |
| Sodium, Na |
mg |
183 |
| Zinc, Zn |
mg |
0.04 |
| Copper, Cu |
mg |
0.014 |
| Manganese, Mn |
mg |
0.02 |
| Selenium, Se |
mcg |
0.9 |
| Vitamins |
|
|
| Vitamin C |
mg |
1.3 |
| Thiamin |
mg |
0.009 |
| Riboflavin |
mg |
0.025 |
| Niacin |
mg |
0.406 |
| Pantothenic acid |
mg |
0.073 |
| Vitamin B-6 |
mg |
0.042 |
| Folate |
mcg |
9 |
| Vitamin B-12 |
mcg |
0.02 |
| Vitamin A, IU |
IU |
2360 |
| Vitamin E |
mg_ATE |
0.056 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
1.806 |
| Fatty acids, total monounsaturated |
g |
0.836 |
| Fatty acids, total polyunsaturated |
g |
0.146 |
| Cholesterol |
mg |
8 |
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