Directions:
- Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1209.02 Kcal (5062 kJ) | ||
| Calories from fat | 703.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.17g | 120% | |
|---|---|---|---|
| Sodium | 3863.01mg | 161% | |
| Potassium | 431.67mg | 9% | |
| Total Carbs | 88.65g | 30% | |
| Sugars | 7.09g | 28% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 41.1g | 82% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.5mg | 3% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 752.58 Kcal (3151 kJ) | ||
| Calories from fat | 437.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.66g | 120% | |
|---|---|---|---|
| Sodium | 2404.61mg | 161% | |
| Potassium | 268.7mg | 9% | |
| Total Carbs | 55.18g | 30% | |
| Sugars | 4.41g | 28% | |
| Dietary Fiber | 3.16g | 20% | |
| Protein | 25.59g | 82% | |
| Vitamin C | 14.3mg | 38% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 0.3mg | 3% | |
| Calcium | 24.9mg | 4% | |
* 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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