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Pineapple Jicama and Bell Pepper Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2587
Energy (kCal)533.8392
Carbohydrates (g)44.6337
Total fats (g)41.4777
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl. | 2. Add green and red pepper strips, jicama and scallions. | 3. In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat. | 4. Serve chilled or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 1 82.5 21.648000000000003 0.8909999999999999 0.198
    green bell pepper 1/2 cut - - - -
    red bell pepper 1/2 cut - - - -
    jicama 3/4 cup diced 34.2 7.938 0.648 0.081
    scallion 2 sliced 64.0 14.68 3.66 0.38
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    rice vinegar 2 tablespoons - - - -
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8

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



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