Directions:
- Peel and segment the oranges with a paring knife. Squeeze the empty membranes over a large bowl to release the juices.
- Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.
- Photograph by Sang An
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.11 Kcal (951 kJ) | ||
| Calories from fat | 101 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 11.38mg | 0% | |
| Potassium | 516.05mg | 11% | |
| Total Carbs | 31.35g | 10% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 11.2g | 45% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 104.6mg | 174% | |
| Iron | 1.8mg | 10% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 71.3 Kcal (299 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 17% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 3.57mg | 0% | |
| Potassium | 162.01mg | 11% | |
| Total Carbs | 9.84g | 10% | |
| Sugars | 4.81g | 61% | |
| Dietary Fiber | 3.52g | 45% | |
| Protein | 1g | 6% | |
| Vitamin C | 32.8mg | 174% | |
| Iron | 0.6mg | 10% | |
| Calcium | 25.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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