Ensalada De Nopales

1. wash, remove spines and dice the nopales.

2. cook in pressure cooker with watter, salt and baking soda plus a stem of cilantro.

3. once the cooker has acheived pressure, cook for an additional 5 minutes and wait to cool down.

4. meanwhile, dice all remaining veggies.

5. remove the nopales from the cooking water.

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Nutrient	Quantity
Total fats	209.6818 g
Protein	813.3539 g
Carbohydrates	3820.9335 g
Energy	17916.0293 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.9978 g
Water	81846.9001 g
Aspartic acid	112.896 g
Calcium, Ca	10333.3737 mg
Lutein + zeaxanthin	103429.5497 g
Fiber, total dietary	1097.7947 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	382588.9826 g
Niacin	483.7689 mg
Vitamin A, RAE	35565.323 g
Arginine	24.7532 g
Riboflavin	18.4696 mg
Tocopherol, beta	7.8632 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	357.6863 g
Stigmasterol	24 mg
Sodium, Na	8442.7054 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3247 g
Total lipid (fat)	209.6818 g
Manganese, Mn	103.4465 mg
Fructose	1174.3575 g
Proline	12.7529 g
Fatty acids, total saturated 16:0	23.1401 g
Fatty acids, total saturated 8:0	0.0047 g
Sucrose	79.2009 g
Choline, total	5894.4971 mg
Sugars, total	2402.4788 g
Serine	22.0271 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	7.4239 g
Fatty acids, total saturated 20:4 undifferentiated	0.052 g
Vitamin B-6	73.4741 mg
Selenium, Se	64.253 g
Ash	437.1882 g
Fatty acids, total saturated 18:1 undifferentiated	55.6465 g
Pantothenic acid	84.0499 mg
Phenylalanine	23.1307 g
Beta-sitosterol	16 mg
Copper, Cu	51.3609 mg
Betaine	86.6358 mg
Thiamin	33.2698 mg
Retinol	30 g
Methionine	4.8556 g
Iron, Fe	244.1354 mg
Carbohydrate, by difference	3820.9335 g
Phosphorus, P	21655.8857 mg
Folate, total	13759.6681 g
Tocopherol, gamma	94.461 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.023 g
Lycopene	2011724.3083 g
Alanine	22.8185 g
Cholesterol	50 mg
Valine	15.7787 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.007 g
Fatty acids, total saturated 18:2 undifferentiated	67.9272 g
Glycine	16.8756 g
Carotene, alpha	79256.3181 g
Glucose (dextrose)	1134.9348 g
Fatty acids, total saturated 14:0	0.3234 g
Zinc, Zn	151.5707 mg
Isoleucine	15.2103 g
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	71.052 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	21.5931 g
Tocotrienol, alpha	11.0577 mg
Vitamin A, IU	705557.7677 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.012 g
Folate, DFE	13759.6681 g
Tryptophan	5.8139 g
Vitamin C, total ascorbic acid	11519.4693 mg
Phytosterols	6806.7505 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.0006 g
Tyrosine	12.0882 g
Vitamin B-12	1 g
Vitamin K (phylloquinone)	8720.6979 g
Fatty acids, total saturated	31.1473 g
Histidine	12.0733 g
Fatty acids, total monounsaturated	57.1488 g
Threonine	22.8014 g
Folate, food	13759.6681 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	1617.15 g
Vitamin E (alpha-tocopherol)	450.1635 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.033 g
Magnesium, Mg	9636.3158 mg
Lysine	24.2414 g
Potassium, K	201440.1387 mg
Cystine	7.363 g
Fluoride, F	1887.8491 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	5	0	0	0
Baking soda	3	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Onion	50	3200	747.2	8
Tomato	350	14073.4633	3041.4318	156.3718
Pepper	2	11.546	2.9417	0.15
cilantro	50	184	29.36	4.16
serrano chilies	3	89	0	0.5
nopales	500	0	0	0
panela cheese	100 g	89	0	0.5