Brazilian Orange Salad

1. Peel the oranges and remove the white pith.

2. Cut the oranges into thin slices. Arrange the slices on a plate.

3. Sprinkle them with sugar, salt, and pepper.

4. Serve, or cover with plastic wrap and refrigerate until ready to eat.

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Nutrient	Quantity
Total fats	0.0225 g
Protein	0.1762 g
Carbohydrates	6.7939 g
Energy	27.1665 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0013 g
Water	16.267 g
Aspartic acid	0.0214 g
Calcium, Ca	8.052 mg
Lutein + zeaxanthin	24.1875 g
Fiber, total dietary	0.45 g
Carotene, beta	13.3125 g
Niacin	0.0529 mg
Vitamin A, RAE	2.0625 g
Arginine	0.0122 g
Riboflavin	0.0075 mg
Glutamic acid	0.0176 g
Sodium, Na	0.138 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0006 g
Total lipid (fat)	0.0225 g
Manganese, Mn	0.0068 mg
Proline	0.0086 g
Fatty acids, total saturated 16:0	0.0024 g
Sucrose	4.5627 g
Choline, total	1.575 mg
Sugars, total	6.3158 g
Serine	0.006 g
Vitamin B-6	0.0112 mg
Selenium, Se	0.0938 g
Ash	0.0903 g
Fatty acids, total saturated 18:1 undifferentiated	0.0038 g
Pantothenic acid	0.0469 mg
Phenylalanine	0.0058 g
Copper, Cu	0.0088 mg
Thiamin	0.0163 mg
Methionine	0.0038 g
Iron, Fe	0.0358 mg
Carbohydrate, by difference	6.7939 g
Phosphorus, P	2.671 mg
Folate, total	5.625 g
Alanine	0.0094 g
Valine	0.0075 g
Fatty acids, total saturated 18:2 undifferentiated	0.0034 g
Glycine	0.0176 g
Carotene, alpha	2.0625 g
Zinc, Zn	0.0145 mg
Isoleucine	0.0047 g
Fatty acids, total polyunsaturated	0.0047 g
Leucine	0.0043 g
Vitamin A, IU	42.1875 IU
Folate, DFE	5.625 g
Tryptophan	0.0017 g
Vitamin C, total ascorbic acid	9.975 mg
Tyrosine	0.003 g
Fatty acids, total saturated	0.0028 g
Histidine	0.0034 g
Fatty acids, total monounsaturated	0.0043 g
Threonine	0.0028 g
Folate, food	5.625 g
Cryptoxanthin, beta	21.75 g
Vitamin E (alpha-tocopherol)	0.0338 mg
Magnesium, Mg	1.967 mg
Lysine	0.0088 g
Potassium, K	35.2715 mg
Cystine	0.0019 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Orange	5	8.8125	2.2031	0.0225
salt pepper	0	0	0	0