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Pico De Gallo (Jicama Appetizer)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1895
Energy (kCal)319.42
Carbohydrates (g)78.261
Total fats (g)0.9024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine jicama, orange, lemon juice and salt. Chill thoroughly. | 2. Serve in cocktail glasses with a sprinkling of powdered chiles on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jicama 3 cups chopped 136.8 31.752 2.592 0.324
    orange 2 cups chopped 169.2 42.3 3.384 0.43200000000000005
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    salt - - - -
    chile powdered - - - -

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



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