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Orange and Jicama Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.7448
Energy (kCal)250.42
Carbohydrates (g)58.1238
Total fats (g)0.5931
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the jicama with a potato peeler, cut into slices and then cut the slices into strips. | 2. Peel the oranges, then holding over a bowl, cut off the outside membrane and divide into sections catching the juice in the bowl as you go. | 3. Toss the jicama and oranges together,season with salt and refrigerate for 30 minutes. | 4. Serve in decorative salad bowls with a dash of chili powder on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jicama 1 250.42 58.1238 4.7448 0.5931
    orange 4 seedless seedless - - - -
    salt 1/4 teaspoon - - - -
    mexican chili powder 1 dash - - - -

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



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