Jicama Texicana

1. Peel the jícama, and slice it into fat matchsticks.

2. Transfer to a bowl, and cover with water and refrigerate for 30 minutes.

3. Drain.

4. Arrange the jícama on a platter, and sprinkle with lime juice and zest, the chili powder, and if you wish some salt.

5. If you like, serve additional chili powder on the side.

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Nutrient	Quantity
Total fats	0.108 g
Protein	0.864 g
Carbohydrates	10.584 g
Energy	45.6 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0168 g
Water	108.084 g
Aspartic acid	0.24 g
Calcium, Ca	14.4 mg
Fiber, total dietary	5.88 g
Carotene, beta	15.6 g
Niacin	0.24 mg
Vitamin A, RAE	1.2 g
Arginine	0.0444 g
Riboflavin	0.0348 mg
Glutamic acid	0.0516 g
Sodium, Na	4.8 mg
Total lipid (fat)	0.108 g
Manganese, Mn	0.072 mg
Proline	0.03 g
Fatty acids, total saturated 16:0	0.0216 g
Choline, total	16.32 mg
Sugars, total	2.16 g
Serine	0.03 g
Fatty acids, total saturated 18:0	0.0024 g
Vitamin B-6	0.0504 mg
Selenium, Se	0.84 g
Ash	0.36 g
Fatty acids, total saturated 18:1 undifferentiated	0.006 g
Pantothenic acid	0.162 mg
Phenylalanine	0.0204 g
Copper, Cu	0.0576 mg
Thiamin	0.024 mg
Methionine	0.0084 g
Iron, Fe	0.72 mg
Carbohydrate, by difference	10.584 g
Phosphorus, P	21.6 mg
Folate, total	14.4 g
Alanine	0.024 g
Valine	0.0264 g
Fatty acids, total saturated 18:2 undifferentiated	0.0348 g
Glycine	0.0192 g
Zinc, Zn	0.192 mg
Isoleucine	0.0192 g
Fatty acids, total polyunsaturated	0.0516 g
Leucine	0.03 g
Vitamin A, IU	25.2 IU
Folate, DFE	14.4 g
Vitamin C, total ascorbic acid	24.24 mg
Tyrosine	0.0144 g
Vitamin K (phylloquinone)	0.36 g
Fatty acids, total saturated	0.0252 g
Histidine	0.0228 g
Fatty acids, total monounsaturated	0.006 g
Threonine	0.0216 g
Folate, food	14.4 g
Vitamin E (alpha-tocopherol)	0.552 mg
Magnesium, Mg	14.4 mg
Lysine	0.0312 g
Potassium, K	180 mg
Cystine	0.0072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
chili powder	0	0	0	0
lime	1	0	0	0
jicama	1	45.6	10.584	0.108