Lemon Asparagus and Carrots - 6g Carbs - 5.3g Carbs, 1.8g Fiber, 2.7g Sugar
From: The Diabetic Newsletter
Servings: 6
1/2 lb carrots, small
1 dash lemon pepper
8 oz asparagus spears, frozen or fresh
1/8 cup lemon juice
Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
In the meantime, cook frozen asparagus spears according to package.
Rinse asparagus in cold water, drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Servings: 6
Nutrition per Serving: 26 Calories, 1g Protein, 19mg Sodium, 6g Carbs
Exchanges: 1 Vegetable
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Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 81 g
Nutrition per Serving: 24 Calories, 1 Calories from Fat, 0.1g Total Fat, 0g Trans Fat, 0mg Cholesterol, 28mg Sodium, 204mg Potassium, 5.3g Total Carbs, 1.8g Dietary Fiber, 2.7g Sugars, 1.2g Protein
Vitamin A 132% - Vitamin C 11% - Calcium 2% - Iron 5%
Nutrition Grade: A
Good points:
Low in saturated fat
No cholesterol
Very high in dietary fiber
Very high in iron
High in manganese
High in magnesium
High in niacin
High in phosphorus
Very high in potassium
High in riboflavin
High in thiamin
Very high in vitamin A
High in vitamin B6
Posted by: chefgloria1030@yahoo.com
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