Also known as Mexican potato, jicama has a crisp texture and a sweet and starchy flavour. It can be eaten raw or cooked.
1 | jicama, peeled and grated | 700 g | |
4 | carrots, peeled and grated | 400 g | |
2 | shallots, finely chopped | 80 g | |
3 tbsp | olive oil | 45 mL | |
3 tbsp | lime juice, freshly squeezed | 1 1/2 lime | |
2 tsp | maple syrup | 10 mL | |
2 tsp | sriracha (hot chili sauce) | 10 g | |
1 pinch | salt [optional] | 0.1 g | |
ground pepper to taste [optional] | |||
1/2 cup | fresh cilantro, finely chopped | 18 g |
per 1 serving (210 g)
Amount % Daily Value |
Calories 150 |
Fat 7 g 11 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 90 mg 4 % |
Carbohydrate 20 g 7 % |
Fibre 8 g 30 % |
Sugars 6 g |
Net Carbs 12 g |
Protein 2 g |
Vitamin A 76 % |
Vitamin C 54 % |
Calcium 4 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Fats | 1 ½ |
Other Foods | 0 |