Preparation
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In large saucepan, bring all the ingredients expect for the tuna, to a
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boil. Reduce heat and simmer, covered, for 20-30 minutes or until
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carrots are tender-crisp, stirring occasionally. Drain tuna; add to
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vegetable mixture and simmer for 5 minutes longer, letting tuna break
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up into small pieces. Transfer to serving size containers. Can be
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refrigerated for up to 2 days, or frozen for up to 3 months. Makes
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about 7 cups.
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Origin: Canadian Living Magazine, January 1990 issue Shared by:
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Sharon Stevens, Aug/91
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Health Nutrition Facts
per serving
| Calorie | 134.01 |
| Protein | 4.95g |
| Fat | 0.91g |
| Water | 127.86g |
| Sodium | 343.55mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 31.07g |
| Fiber | 10.43g |
| Vitamin A | 10218.95IU |
| Vitamin C | 59.39mg |
| Calcium | 101.61mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 20 minutes of Bicycling at 12 mph |
| |  | 18 minutes Walking at 4 mph |
| |  | 6 minutes Runing at 10 mph |
| |  | 16 minutes Swimming at 50 yards/minute |
| |  | 19 minutes Playing Tennis (Single) |
| |  | 16 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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