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Jicama Corn Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.3871
Energy (kCal)1179.6606
Carbohydrates (g)251.3464
Total fats (g)9.1116
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 4 cups thawed 738.84 145.9068 20.4168 8.0088
    jicama 2 pounds peeled diced 344.7306 80.0138 6.5317 0.8165
    mango 4 peeled seeded diced - - - -
    red onion 1 cup chopped 64.0 14.944 1.76 0.16
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 1/2 cup 30.25 10.1882 0.5082 0.0847
    salt pepper to taste - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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