Jicama Sticks With Parsley

1. Cut jicama into slices about 3/8 inch thick. Stack slices and cut into thin strips about 3/8 inch wide and 2 inches long, resembling thin French fries.

2. In a large skillet, melt butter over medium-high heat. Add jicama and cook, stirring frequently, until just limp, 3-5 minutes.

3. Stir in salt, pepper and parsley. Serve hot.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	21.7717 g
Protein	9.1075 g
Carbohydrates	23.098 g
Energy	305.5952 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1816 g
Water	114.5051 g
Aspartic acid	1.0087 g
Calcium, Ca	213.8132 mg
Lutein + zeaxanthin	319.5875 g
Fiber, total dietary	10.3986 g
Carotene, beta	305.4605 g
Niacin	2.9876 mg
Vitamin A, RAE	26.7022 g
Arginine	1.2416 g
Riboflavin	0.2709 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	1.8613 g
Sodium, Na	41.407 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0657 g
Total lipid (fat)	21.7717 g
Manganese, Mn	0.81 mg
Fructose	0.0013 g
Proline	0.416 g
Fatty acids, total saturated 16:0	1.9609 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	17.1146 mg
Sugars, total	2.2121 g
Serine	0.4772 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.9151 g
Vitamin B-6	0.1242 mg
Selenium, Se	0.8739 g
Ash	2.7612 g
Fatty acids, total saturated 18:1 undifferentiated	8.0798 g
Pantothenic acid	0.5051 mg
Phenylalanine	0.4561 g
Copper, Cu	0.8018 mg
Betaine	0.0512 mg
Thiamin	0.6069 mg
Methionine	0.276 g
Iron, Fe	2.2587 mg
Carbohydrate, by difference	23.098 g
Phosphorus, P	364.2145 mg
Folate, total	67.2617 g
Tocopherol, gamma	0.0679 mg
Lycopene	0.115 g
Alanine	0.4576 g
Valine	0.4871 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	9.3397 g
Glycine	0.579 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0547 g
Zinc, Zn	2.3478 mg
Isoleucine	0.3727 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	9.532 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.6612 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	538.6632 IU
Folate, DFE	67.2617 g
Tryptophan	0.1784 g
Vitamin C, total ascorbic acid	31.821 mg
Phytosterols	0.814 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.3576 g
Vitamin K (phylloquinone)	94.7813 g
Fatty acids, total saturated	3.0656 g
Histidine	0.263 g
Fatty acids, total monounsaturated	8.1842 g
Threonine	0.3626 g
Folate, food	67.2617 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	0.6007 mg
Magnesium, Mg	61.4332 mg
Lysine	0.2999 g
Potassium, K	405.5197 mg
Cystine	0.1708 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Parsley	1.5 1/2	2.052	0.3608	0.045
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
jicama	1	45.6	10.584	0.108