Fresh Pico De Gallo

1. After washing vegetables, dice/chop/mince and place in a steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix, as this will bruise the tomatoes.

2. Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours.

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Nutrient	Quantity
Total fats	5.0181 g
Protein	1.5092 g
Carbohydrates	6.8362 g
Energy	73.5507 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3551 g
Water	153.0573 g
Aspartic acid	0.2127 g
Calcium, Ca	21.0292 mg
Lutein + zeaxanthin	251.7237 g
Fiber, total dietary	2.1617 g
Fatty acids, total saturated 22:0	0.0035 g
Carotene, beta	780.9837 g
Niacin	0.9909 mg
Vitamin A, RAE	72.5127 g
Fatty acids, total trans-polyenoic	0.0822 g
Arginine	0.0375 g
Riboflavin	0.0372 mg
Tocopherol, beta	0.0791 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2949 g
Fatty acids, total saturated 20:1	0.0222 g
Glutamic acid	0.6559 g
Stigmasterol	0.06 mg
Sodium, Na	8.8728 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0083 g
Total lipid (fat)	5.0181 g
Manganese, Mn	0.2717 mg
Fructose	2.1905 g
Proline	0.0311 g
Fatty acids, total saturated 16:0	0.1758 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.1207 g
Sucrose	0.0001 g
Choline, total	10.8883 mg
Sugars, total	4.1806 g
Serine	0.0424 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0685 g
Vitamin B-6	0.1561 mg
Selenium, Se	0.1931 g
Ash	0.8415 g
Fatty acids, total saturated 18:1 undifferentiated	1.7478 g
Pantothenic acid	0.1739 mg
Phenylalanine	0.0441 g
Fatty acids, total polyunsaturated 22:1 c	0.0066 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.105 mg
Betaine	0.2002 mg
Thiamin	0.0607 mg
Methionine	0.01 g
Iron, Fe	0.521 mg
Carbohydrate, by difference	6.8362 g
Phosphorus, P	40.362 mg
Folate, total	25.2275 g
Tocopherol, gamma	4.927 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0066 g
Lycopene	3833.885 g
Alanine	0.0446 g
Valine	0.0319 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.2729 g
Glycine	0.0322 g
Carotene, alpha	155.0478 g
Glucose (dextrose)	1.9471 g
Fatty acids, total saturated 14:0	0.0035 g
Zinc, Zn	0.2866 mg
Isoleucine	0.0304 g
Tocopherol, delta	1.4417 mg
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	2.6288 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0452 g
Tocotrienol, alpha	0.0209 mg
Fatty acids, total trans-polyenoic 18:3i	0.0557 g
Fatty acids, total polyunsaturated 18:2 i	0.0266 g
Vitamin A, IU	1439.9757 IU
Folate, DFE	25.2275 g
Tryptophan	0.0097 g
Vitamin C, total ascorbic acid	27.8426 mg
Phytosterols	11.059 mg
Fatty acids, total polyunsaturated 16:1 c	0.0064 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	1.6975 g
Fatty acids, total saturated 20:0	0.017 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0243 g
Vitamin K (phylloquinone)	19.9648 g
Fatty acids, total saturated	0.2719 g
Histidine	0.0226 g
Fatty acids, total monounsaturated	1.785 g
Threonine	0.0427 g
Folate, food	25.2275 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	10.09 g
Vitamin E (alpha-tocopherol)	2.0725 mg
Fatty acids, total trans	0.0822 g
Magnesium, Mg	18.962 mg
Lysine	0.0435 g
Potassium, K	388.0487 mg
Cystine	0.0147 g
Fluoride, F	3.6236 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Tomato	1 cup	26.82	5.7961	0.298
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	0 cup	0.46	0.0734	0.0104
jalapeno pepper	1	1.6312	0.3656	0.0208
white vinegar	1 teaspoon	0.9	0.002	0
red onion	0.5 cup	0	0	0
salad oil	1 teaspoon	41.2533	0	4.6667