Sauteed Carrots with Tarragon

Nutrition Facts
Serving Size 6 OZ
Calories 121
    Calories from Fat 57

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 6.3g
 
Tot. Carb. 15.6g
12%
  Sat. Fat 1.1g
 
  Dietary Fiber 4.5g
12%
  Trans Fat 1.1g
 
  Sugars 7.7g
 
Cholesterol 0mg
 
Protein 1.5g
 
Sodium 206.5mg
9%
 
 
Vitamin A - IU   907%
  • Vitamin C   11%
  • Calcium   4%
  • Iron   3%
  • INGREDIENTS:  Carrot, Whole Fresh Case 50# , Margarine (Canola and/or Soybean Oil, Partially Hydrogenated Soybean Oil, Water, salt, Lecithin, Mono and Diglycerides, Sodium Benzoate (preservative), Artificial Butter Flavor, Beta Carotene (color), Vitamin A Palmitate), Salt, Italian Black Pepper, Tarragon Leaf
    ALLERGENS:  Soybeans
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810