Jicama Y Ensalada Anaranjada Picante (Spicy Oranges &Amp; Jicama

1. Remove orange sections from membranes.

2. Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne.

3. Cover and refrigerate the salad for about 2 hours.

4. Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.

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Nutrient	Quantity
Total fats	637.2606 g
Protein	30.7244 g
Carbohydrates	134.0136 g
Energy	6388.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	40.1542 g
Water	919.9778 g
Aspartic acid	0.3856 g
Calcium, Ca	556.36 mg
Lutein + zeaxanthin	648.9 g
Fiber, total dietary	10.294 g
Carotene, beta	375.7 g
Niacin	2.5727 mg
Vitamin A, RAE	175.16 g
Arginine	0.2108 g
Riboflavin	0.826 mg
Fatty acids, total saturated 20:1	1.176 g
Glutamic acid	0.4644 g
Stigmasterol	0.24 mg
Sodium, Na	12759.78 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3379 g
Total lipid (fat)	637.2606 g
Manganese, Mn	0.3125 mg
Fructose	2.064 g
Proline	0.0492 g
Fatty acids, total saturated 16:0	62.6108 g
Fatty acids, total saturated 8:0	0.0882 g
Sucrose	1.584 g
Choline, total	80.024 mg
Sugars, total	107.0626 g
Serine	0.0636 g
Fatty acids, total saturated 10:0	0.1764 g
Fatty acids, total saturated 18:0	23.2349 g
Vitamin B-6	0.4013 mg
Selenium, Se	25.232 g
Ash	36.0236 g
Fatty acids, total saturated 18:1 undifferentiated	136.053 g
Pantothenic acid	0.4044 mg
Phenylalanine	0.0604 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.285 mg
Betaine	0.16 mg
Thiamin	0.397 mg
Retinol	147 g
Methionine	0.0116 g
Iron, Fe	6.3426 mg
Carbohydrate, by difference	134.0136 g
Phosphorus, P	527.54 mg
Folate, total	108.56 g
Fatty acids, total saturated 4:0	0.2352 g
Alanine	0.0576 g
Cholesterol	588 mg
Valine	0.06 g
Fatty acids, total saturated 18:2 undifferentiated	300.468 g
Glycine	0.0592 g
Carotene, alpha	17.58 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	1.3147 g
Zinc, Zn	4.179 mg
Isoleucine	0.0416 g
Fatty acids, total saturated 12:0	0.1911 g
Fatty acids, total polyunsaturated	340.6075 g
Leucine	0.07 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	1170.94 IU
Folate, DFE	108.56 g
Tryptophan	0.0224 g
Vitamin C, total ascorbic acid	41.18 mg
Phytosterols	24.4 mg
Fatty acids, total saturated 6:0	0.1323 g
Tyrosine	0.0368 g
Vitamin B-12	3.822 g
Vitamin K (phylloquinone)	1447.29 g
Fatty acids, total saturated	87.9701 g
Histidine	0.0452 g
Fatty acids, total monounsaturated	138.5669 g
Threonine	0.0552 g
Folate, food	108.56 g
Cryptoxanthin, beta	30.86 g
Vitamin E (alpha-tocopherol)	68.404 mg
Magnesium, Mg	135.38 mg
Lysine	0.0936 g
Potassium, K	1307.88 mg
Cystine	0.0136 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
cilantro	0.5 cup	1.84	0.2936	0.0416
cayenne pepper	0	0	0	0
salad green	6 cups	6276.9	108.192	636.951
red onion	1	64	14.944	0.16
navel orange	6	0	0	0
jicama	1 cup	45.6	10.584	0.108
red jalapeno chile	1	0	0	0