Jicama Salad

1. In a serving bowl, combine the jicama, cucumber and orange segments.

2. Whisk together the remaining ingredients and pour over jicama mixture; place in refrigerator and chill for 1 hour prior to serving.

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Nutrient	Quantity
Total fats	28.4374 g
Protein	2.7023 g
Carbohydrates	32.8903 g
Energy	382.6218 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.5922 g
Water	272.469 g
Aspartic acid	0.4612 g
Calcium, Ca	90.5325 mg
Lutein + zeaxanthin	240.215 g
Fiber, total dietary	10.5461 g
Fatty acids, total saturated 22:0	0.0928 g
Fatty acids, total trans-polyenoic 13:0	0.0002 g
Carotene, beta	247.5408 g
Niacin	0.8418 mg
Vitamin A, RAE	31.4503 g
Fatty acids, total trans-polyenoic	0.1022 g
Arginine	0.1673 g
Riboflavin	0.1155 mg
Tocopherol, beta	0.0044 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.5624 g
Fatty acids, total saturated 20:1	0.3689 g
Glutamic acid	0.2353 g
Stigmasterol	0.84 mg
Sodium, Na	24.2031 mg
Fatty acids, total saturated 16:1 undifferentiated	0.066 g
Total lipid (fat)	28.4374 g
Manganese, Mn	0.1301 mg
Fructose	0.0849 g
Proline	0.123 g
Fatty acids, total saturated 16:0	1.2604 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.2198 g
Sucrose	0.027 g
Choline, total	32.5401 mg
Fatty acids, total polyunsaturated 18:1 t	0.0084 g
Sugars, total	19.5406 g
Serine	0.0905 g
Fatty acids, total saturated 10:0	0.0011 g
Fatty acids, total saturated 18:0	0.5897 g
Vitamin B-6	0.1772 mg
Selenium, Se	1.9028 g
Ash	1.26 g
Tocotrienol, delta	0.0028 mg
Fatty acids, total saturated 18:1 undifferentiated	17.3523 g
Pantothenic acid	0.6347 mg
Phenylalanine	0.0799 g
Beta-sitosterol	115.64 mg
Copper, Cu	0.148 mg
Betaine	0.0182 mg
Thiamin	0.187 mg
Methionine	0.0461 g
Iron, Fe	1.0249 mg
Carbohydrate, by difference	32.8903 g
Phosphorus, P	49.7917 mg
Folate, total	70.8057 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	7.6782 mg
Lycopene	0.1418 g
Alanine	0.119 g
Valine	0.1036 g
Fatty acids, total saturated 18:2 undifferentiated	5.4403 g
Glycine	0.1963 g
Carotene, alpha	34.3475 g
Glucose (dextrose)	0.0647 g
Fatty acids, total saturated 14:0	0.0014 g
Zinc, Zn	0.3523 mg
Isoleucine	0.0678 g
Tocopherol, delta	0.2772 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	8.0325 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0192 mg
Leucine	0.0766 g
Tocotrienol, alpha	0.0293 mg
Vitamin A, IU	639.6425 IU
Folate, DFE	70.8057 g
Tryptophan	0.0171 g
Vitamin C, total ascorbic acid	124.0999 mg
Phytosterols	0.5602 mg
Fatty acids, total polyunsaturated 18:1 c	17.3011 g
Fatty acids, total saturated 20:0	0.1824 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	67.48 mg
Tyrosine	0.0451 g
Vitamin K (phylloquinone)	21.0375 g
Fatty acids, total saturated	2.1336 g
Histidine	0.0571 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0001 g
Fatty acids, total monounsaturated	17.7876 g
Threonine	0.051 g
Folate, food	70.8057 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	237.2008 g
Vitamin E (alpha-tocopherol)	6.037 mg
Fatty acids, total trans	0.1106 g
Fatty acids, total trans-monoenoic	0.0084 g
Magnesium, Mg	34.1108 mg
Lysine	0.1201 g
Potassium, K	531.4383 mg
Cystine	0.0268 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Orange	1	86.48	21.62	0.2208
Cucumber	1	0	0	0
chili powder	0.25 teaspoon	1.9035	0.3355	0.0964
canola oil	2 tablespoons	247.52	0	28
white wine vinegar	0.25 cup	0	0	0
jicama	1	45.6	10.584	0.108