Pineapple Jicama And Bell Pepper Salad

1. Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.

2. Add green and red pepper strips, jicama and scallions.

3. In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.

4. Serve chilled or at room temperature.

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Nutrient	Quantity
Total fats	41.4777 g
Protein	5.2587 g
Carbohydrates	44.6337 g
Energy	533.8392 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0495 g
Water	402.6946 g
Aspartic acid	0.7257 g
Calcium, Ca	178.7972 mg
Lutein + zeaxanthin	2276.6105 g
Fiber, total dietary	12.0655 g
Carotene, beta	1267.2325 g
Niacin	2.0616 mg
Vitamin A, RAE	106.0052 g
Arginine	0.3304 g
Riboflavin	0.2399 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.9332 g
Sodium, Na	37.365 mg
Fatty acids, total saturated 16:1 undifferentiated	0.002 g
Total lipid (fat)	41.4777 g
Manganese, Mn	1.9769 mg
Fructose	3.4993 g
Proline	0.3006 g
Fatty acids, total saturated 16:0	3.3883 g
Fatty acids, total saturated 8:0	1.347 g
Sucrose	9.8836 g
Choline, total	32.8616 mg
Sugars, total	22.5362 g
Serine	0.2467 g
Fatty acids, total saturated 10:0	1.5098 g
Fatty acids, total saturated 18:0	1.157 g
Vitamin B-6	0.3463 mg
Selenium, Se	2.0232 g
Ash	2.2788 g
Fatty acids, total saturated 18:1 undifferentiated	4.7332 g
Pantothenic acid	0.6309 mg
Phenylalanine	0.1705 g
Copper, Cu	0.3983 mg
Betaine	0.2162 mg
Thiamin	0.259 mg
Methionine	0.0667 g
Iron, Fe	4.0343 mg
Carbohydrate, by difference	44.6337 g
Phosphorus, P	104.3085 mg
Folate, total	168.5977 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.2399 g
Valine	0.2245 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.8609 g
Glycine	0.2385 g
Carotene, alpha	0.069 g
Glucose (dextrose)	2.8559 g
Fatty acids, total saturated 14:0	6.6934 g
Zinc, Zn	1.1288 mg
Isoleucine	0.2018 g
Fatty acids, total saturated 12:0	19.1765 g
Fatty acids, total polyunsaturated	0.9112 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.2859 g
Tocotrienol, alpha	0.0379 mg
Vitamin A, IU	2111.7452 IU
Folate, DFE	168.5977 g
Tryptophan	0.0485 g
Vitamin C, total ascorbic acid	134.65 mg
Phytosterols	49.189 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0817 g
Tyrosine	0.1509 g
Vitamin K (phylloquinone)	426.4439 g
Fatty acids, total saturated	33.3577 g
Histidine	0.0985 g
Fatty acids, total monounsaturated	4.7353 g
Threonine	0.1929 g
Folate, food	168.5977 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.1075 mg
Magnesium, Mg	71.5832 mg
Lysine	0.2497 g
Potassium, K	874.4917 mg
Cystine	0.0293 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Pineapple	1	82.5	21.648	0.198
Red bell pepper	0.5	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Vegetable oil	3 tablespoons	351.696	0	40.8
green bell pepper	0.5	0	0	0
rice vinegar	2 tablespoons	0	0	0
scallion	2	64	14.68	0.38
jicama	0.75 cup	34.2	7.938	0.081