Directions:
- Peel the jicama with a potato peeler, cut into slices and then cut the slices into strips.
- Peel the oranges, then holding over a bowl, cut off the outside membrane and divide into sections catching the juice in the bowl as you go.
- Toss the jicama and oranges together,season with salt and refrigerate for 30 minutes.
- Serve in decorative salad bowls with a dash of chili powder on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.35 Kcal (521 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 152.96mg | 6% | |
| Potassium | 485.48mg | 10% | |
| Total Carbs | 30.58g | 10% | |
| Sugars | 15.09g | 60% | |
| Dietary Fiber | 10.88g | 44% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 102.4mg | 171% | |
| Iron | 1.7mg | 9% | |
| Calcium | 72.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 41.98 Kcal (176 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 51.64mg | 6% | |
| Potassium | 163.91mg | 10% | |
| Total Carbs | 10.32g | 10% | |
| Sugars | 5.09g | 60% | |
| Dietary Fiber | 3.67g | 44% | |
| Protein | 1g | 6% | |
| Vitamin C | 34.6mg | 171% | |
| Iron | 0.6mg | 9% | |
| Calcium | 24.5mg | 7% | |
* 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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