Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (5)
How to Julienne Carrots
NUTRITION · PER SERVING10M COOK
CAL 3%·PRO 2%
CARBS 12G91% OF CAL
4G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots cut into thin matchsticks using a julienne technique. A versatile prep used in salads, stir-fries, soups, and other dishes.
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Nutrition & ingredients
Ingredients
serves 4- 1 pound medium or large carrots
At a glance
PER SERVING · TIME 10M
CAL 3%·PRO 2%
CARBS 12G91% OF CAL
4G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 98mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 35mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.