Carrot Dices

Carrots increase in volume about 3 times when boiled in water; the weight increases 4.6 times. It takes them about 15 minutes to cook. Rehydrated carrots in cold water are not a good substitute for raw carrots. However, cooked, with salt and pepper and a bit of butter added they have a nice flavor, equally as good as fresh cooked carrots or canned carrots. Eat them by themselves as cooked carrots or throw a handful of them, dry, into your soups, stews or casseroles before cooking.

#2.5 can: 11 oz. (312g) 15 servings.

#2.5 case: 895servings.

38 oz. (1077g) 51 servings.

#10 case: 308 servings.

Bulk: 20 lbs (9.08kg) 432 servings.

6 Gallon Super Pail (SP) and RB Bucket: 20 lbs (9.08kg) 432 servings.

Ingredients: Dehydrated carrot dices (may be starch coated (corn).

Directions: Combine 1/2 cup carrot dices with 1 1/2 cup water. Bring to boil. Cover. Simmer for 15 minutes. Drain. Season as desired and serve. Yields 1 cup cooked carrots. Add dry to soups and stews.

Nutrition Facts:

Serving Size: 1/2 cup (21g)
Amount per serving
Calories 72
Calories from Fat 0

%Daily Value*

Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 58mg 2%
Total Carbohydrate 17g 5%
Dietary Fiber 5g 20%
Sugar 5g ----
Protein 2g ----
Vitamin A 130% . Vitamin C 5%
Calcium 5% . Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs:

Calories 2000 2500
Total Fat Less than 65 g 80 g
Sat Fat Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2400 mg 2400 mg
Total Carbohydrate 300 g 375 g
Dietary Fiber 25 g 30 g
Calories per gram
Fat 9 . Carbohydrates 4. Protein 4

*Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.

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