Specialties
Phil Lopez: 213 453-3166
Sonia Cortez: 562 587-3316
Yuca
The large tapered Yuca roots are similar in size and shape to a sweet potato and can be anywhere from one to several pounds in size and can grow up to 4 feet below the ground. The starchy flesh of the Yuca root is a light white or cream color with a grainy texture similar to potatoes. The meaty flesh is a mild, sweet flavor that has a somewhat nutty taste.
Availability: Year Round from Costa Rica
Taro
Taro is a perennial tropical plant grown for its swollen roots, or corms, and its leafy vegetation. The plant rarely flowers or seeds and relies on the roots for propagation, which may reflect how long the Taro plant has been cultivated by humans. Replanting the upper portion of the root with the stem bud can create a whole new plant.
Availability: Year Round from Costa Rica
Jicama
Jicama is an oval-shaped root vegetable, related to legumes. The size of this tuber can range from one to five pounds and some can reach up to fifty pounds. It has a rough brown skin and a juicy, crisp, white flesh. Jicama has a texture similar to an uncooked potato, yet crunchier and juicy. The taste is somewhat sweet, with a texture and taste similar to a water chestnut.
Spiny Chayote
Prickly chayote is small to medium in size, averaging 10-20 centimeters in length, and has a pear-like shape with deep linear indentations, folds, or puckers and many green-gold spines covering the surface. The number of spines will increase as the squash matures on the vine and the pale green rind is firm and is often discarded because of its tough nature. The creamy white flesh is crisp, and the central core contains one small, flat, edible, and light tan seed. Prickly chayote squash is crunchy and mild with a light, sweet flavor similar to a cucumber.
Availability: Year Round from Mexico
Chayote Squash
Chayote squash is small to medium in size, averaging 10-20 centimeters in length, and has a pear-like shape with deep linear indentations, folds, or puckers that run vertically along the fruit’s skin that meet at its flower end. The pale green rind is thin, smooth, firm, and edible but is often discarded because of its tough nature. The creamy white flesh is crisp to starchy and becomes succulent to cottony as it matures, and the central core contains one small, edible seed. Chayote squash is crunchy and very mild with a slightly sweet taste and light notes of cucumber.
Availability: Year Round from Mexico
Herb Epazote
Epazote is a unique culinary herb that cannot be replaced by any other herb. It is often referred to as having both an acquired aroma and taste. Its green jagged leaves emit aromas of petroleum and citrus while its flavor is pungent, lemony with a sharp finish that increases with age.
Available: Year Round from Mexico
Mexican Squash
Mild in flavor and varying in size from baby to medium to large, Mexican squash sports a pale green thin tender edible skin. Appearing nearly seedless, its tasty flesh is whiter and sweeter than zucchini. Shaped somewhat like zucchini, this variety is most often larger and more oblong.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| Mexico | Mexico | Mexico | Mexico | Mexico |
Green Onion
Green onions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base. Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
Availability: Year Round from Mexico
Guayaba (Guava)
The general classification of the Guava includes over 100 different species. Even what may be considered the common market Guava, which is better known as Apple guava (Psidium guava), is actually a family of dozens of different cultivars. These cultivars vary from the size of apricot to the size of an orange. Colorings vary from pale yellow to pink, yet Apple guavas maintain similar shapes, flavor profiles, and aromatics.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| USA | USA | USA | USA | USA | USA | USA | USA | USA | USA |
Aloe Vera Leaf
Aloe is a succulent plant, botanically and commonly known as Aloe vera, with a scientific classification of Aloe barbadensis or Aloe barbadensis var. chinensis. Aloe has been consumed and applied topically for thousands of years and is well-known for its health benefits.
Availability: Year Round from Mexico
Fresh Garbanzo
One garbanzo seedpod contains two or three beans, or more accurately, peas. These beans are slightly sweet with a tender texture.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| MX | MX | MX | MX | MX | MX |
Papaya Maradol
Maradol papayas are large, elongated fruits with yellow skin often covered in green specks. The cylindrical fruits can weigh 3 to 5 pounds each and measure 30 to 35 centimeters long. The thin, leathery skin will become yellow and then orange when the fruits are fully ripe. The bright salmon-pink or red flesh is firm yet soft and has a musky scent. It is juicy and sweet, with a mild flavor. The small, round, shiny black seeds are edible and have a spicy, black pepper taste.
Available: Year Round from Mexico
Cactus Leaf
Cactus leaves are the pads or cladodes of the common edible cactus, ficus-indica. Harvested young for tenderness, the pads have sharp spines across its entirety that need to be handled carefully and removed before cooking and consumption. Large and mostly flat, the pads are usually only about half an inch thick and oval in shape. Nopales should be moderately bright green when fresh and fade to a muted olive green after cooking.
Availability: Year Round from Mexico
Brown Coconut
Brown coconuts are mature fruits from the coconut palm. The outer shell has a coarse brown hair-like texture. Inside the shell is a cavity filled with clear juice, known as coconut water, and a layer of firm white meat. The coconut water is slightly sweet, slightly salty, and is loaded with natural electrolytes. The meat is dense, rich and chewy.
Year Round from Mexico
White Coconut
The White coconut is pale cream to ivory in color with hairy white fibers. Round to oval-shaped, the fibrous husk is contained in a rind that encases a thick-shelled oval nut. Inside is a hollow kernel filled with a sweet milky liquid. While there are multiple varieties of coconuts that grow worldwide, inside is a hollow kernel filled with a sweet milky liquid. The meat of the white coconut is considerably more moist and fresh than the meat of the more mature brown husked coconut and often has a floral fragrance.
Availability: Year Round from Mexico
Colossal Garlic
Colossal garlic is large, beautiful, bright white garlic. This garlic is very pleasing to the eye as well as to the taste buds. Colossal garlic is very neat and clean with a thin, smooth skin protecting the delicious pungent cloves.
Availability: Year Round from California
Peeled Garlic
Peeled garlic makes it easier to prepare and cook. Crushing, chopping, pressing, or pureeing releases more of garlic’s essential oils and provides an intense, more pronounced flavor.
Availability: Year Round from China
Shallot
Shallots are small to medium in size, averaging five centimeters in length, depending on the specific variety, and are oblong with tapered ends. The bulbous bulbs are encased in a dry, papery, thin skin that flakes when touched and ranges in color from copper, gold, pale pink, to red. Inside the skin, there are clusters of cloves divided into individually wrapped segments similar to garlic. Small Shallot varieties average 2-3 cloves, and larger varieties typically contain 3-6 cloves. The firm, dense, and juicy cloves are off-white to translucent with light purple rings.
Availability: Year Round from China
Peeled Shallot
Availability: Year Round from China
Ginger
Ginger is a knobby, multiple “fingered” rhizome with light to dark tan skin with occasional rings. The thickness of the skin depends on whether the rhizome was picked early or when more mature. The flesh is firm yet fibrous. Ginger is aromatic, pungent and spicy. Gingerol is the primary compound that gives fresh ginger its spicy pungency when ginger is dried its flavor is intensified and when cooked, ginger is less pungent.
Availability: Year Round from China
Avocado
California and Mexican avocados are the best-tasting avocados in the world. Due to the growing climates and proximity to North America, they are the freshest and generally have much higher oil (which is the deliciousness we’ve grown to love) than other regions. Hass avocados have a pebbly skin that ripens from green to deep purple or nearly black, and they can vary in size from 5 to 12 ounces. Although the skin is thick, it is relatively easy to peel. The flesh closest to the skin is pale green, and as it nears the medium-sized central stone it develops a yellow undertone. The flesh is soft, creamy, and barely fibrous, with good oil content. The flavor is rich and nutty with a slightly sweet finish.
Availability: Year Round from Mexico
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| Chile | CA/Chile | CA/Chile | CA | CA | CA | CA | CA | CA | Chile | Chile |
Yuca
– 35#
Taro
– 35#
Jicama Medium
– 20# & #40
Jicama Jumbo
– CTN
Spiney & Regular Chayote
– 40#
Herb Epazote
– 12 CT
Mexican Squash
– FCY
Green Onion
– 24#
Guava
– CNT
Aloe Vera Leaf
– 20#
Garbanzo Fresh
– 15#
Papaya Maradol
– CTN
Brown & White Coconut
– 20 CT
Colossal White, Super Jumbo, X Jumbo, Jumbo
– 30#
Garlic Peeled
– 4/5#
Shallot
– 8/5#
Shallot Peeled
– 4/5#
Ginger
– 30#
Yuca Root
Store unpeeled in a cool, dark, dry place for up to 1 week. Peeled yucca root can be stored in water in the refrigerator – it will last for 1 month if you change the water every two days- or wrapped tightly and frozen for several months.
Taro Root
Store Taro Root as you would a potato. The leaves should be refrigerated and used within one week. To prepare, peel Taro Root with a vegetable peeler under running water to avoid any sensitivity to its sticky juices. Keep covered with water (in a bowl or pan) until ready to use.
Jicama
The ideal storage temperature is 55 to 59°F (12.5 to 15°C); at this temperature fresh jicama should keep for up to 4 months. However, some jicama purchased in stores may only last 1 to 2 weeks if inappropriately handled during distribution. If stored at lower temperatures, chilling injury causing decay, discoloration or loss of texture may occur. It is essential that the tubers remain dry; store unwrapped at cool room temperatures, or in the refrigerator, free from moisture, for 2 to 3 weeks. Once cut, cover tightly with plastic wrap, and store refrigerated for up to one week. Each pound of jicama yields about 3 cups chopped or shredded vegetables.
Chayote Squash
Choose chayote that is evenly colored, firm and blemish-free. Ideal storage temperatures are reported to be 50 to 60°F (10 to 15.5°C); below this, they are likely to show signs of chilling injury. To prevent drying out, place the chayote in a closed container or plastic bag in the refrigerator to maintain the humidity needed (ideally 90%) and store it for up to a month. Examine weekly for signs of undesired shriveling or brown spots.
Herb Epazote
Store fresh epazote either by placing the stems in a glass of water (like cut flowers), or wrap the leaves in a damp paper towel and place it into an unsealed plastic bag. You can freeze leaves of epazote in an ice cube tray filled with water. One frozen cube will give you the usual amount called for in most recipes.
Mexican Squash
Store summer squash by gently wiping the fruit clean with a damp cloth and then placing it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator. Do not store summer squash in the refrigerator for more than 4 days. Avoid storing summer squash at temperatures below 50°F (10°C); the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, and decay.
Green Onion
Fill a glass or tall jar with 1–2 inches (2.5–5.1 cm) of water. Use a glass or jar that is heavy on the bottom so that it easily stays upright. The water should be cold or room temperature, but not warm. Put the root end of the onions in the water. Since green onions are typically sold with roots still attached, these roots can be used to help keep the onions fresh. By submerging the roots in water, you allow the onions to keep taking in water, which helps the onions stay firm and fresh. Cover the onions and the top of the container in a plastic bag. In order to keep the right level of humidity around your green onions in a refrigerator, you need to tent them with a plastic bag. This can be a produce bag or a zip-lock bag, whatever you have available. Cinch the plastic bag around the top of the container. If you have tented your green onions with a produce bag, then you can use a rubber band or string to cinch the plastic bag around the container. If you have used a zip-lock bag, you can simply close the zip-lock edge as much as possible toward the sides of the container. Put the glass in your refrigerator. Place the glass with the onions in it on a tall shelf of your refrigerator. Put it in a spot where it won’t get bumped a lot and where it will be stable so that it doesn’t fall over and spill water all over the fridge. Change the water every few days. To keep the onions fresh, you will need to refresh the water regularly. If you don’t, mold can accumulate on the surface of the water and can begin to decay the onions.
Guava
Leave the guava on the counter to ripen if they’re still firm. Your guavas should be soft to the touch and have a strong, heady scent before you refrigerate them. If the guavas aren’t ripe yet, let them sit on the counter for 2-3 days until the skin yields when you press on the fruit. Put the ripe guava in a plastic or paper bag. Before you refrigerate the guava, place the entire fruit in a bag to protect it in the refrigerator. Other fruits can give off gasses that encourage ripening, and the bag will ensure that the guava is safe. Place the bag in the crisper drawer of the refrigerator. Be sure to set the crisper drawer to a medium humidity to ensure that the guava doesn’t become too dry or too moist. Leave the bag open slightly at the top to let air circulate through the bag and the drawer. Use or eat the guava within 3-4 days of refrigerating. Refrigeration will slightly prolong the life of the guava, but be sure to use it in a timely manner. After 4 days in the refrigerator, the guava will be past ripe and should be thrown away.
Aloe Leaves
Keep a whole aloe leaf in the fridge for 4-5 days. Wrap the leaf in plastic wrap, taking care to cover the cut end where it used to be connected to the rest of the plant. Once you’re ready to use the leaf, simply unwrap it from the plastic wrap and begin the process to extract the gel. Freeze aloe leaves for long-term storage. Simply take your aloe leaf, place it into a plastic freezer bag, and set it in the freezer. Your aloe leaf will have the best consistency and taste (if you’re going to eat it) if you use it within 6-8 months, though technically it will stay good for much longer than that.
Papaya
Ripe papayas should be refrigerated to slow down the ripening process. Papayas will ripen within a few days at room temperature, and even faster if you put them in a paper bag. Once ripe, this fruit will quickly turn to mush if not properly stored. Leave the skin on while the fruit ripens. Place ripe, whole fruit in a plastic bag in the refrigerator, and it should last about a week. To freeze, peel the papaya, slice lengthwise and scoop out the seeds. Cut into pieces and pack into rigid containers or heavy-duty plastic freezer bags. Cover with a 30 percent sugar solution (4 cups water to 2 cups sugar) and freeze up to 10 months.
Yuca
Amount Per Serving: 1 root (408 g) |
| Calories 650 |
| % Daily Value* | |
| Total Fat 1.1 g | 1% |
| Saturated fat 0.3 g | 1% |
| Polyunsaturated fat 0.2 g | |
| Monounsaturated fat 0.3 g | |
| Cholesterol 0 mg | 0% |
| Sodium 57 mg | 2% |
| Potassium 1106 mg | 31% |
| Total Carbohydrate 155 g | 51% |
| Dietary fiber 7 g | 28% |
| Sugar 7 g | |
| Protein 6 g | 12% |
| Vitamin A | 1% | Vitamin C | 140% |
| Calcium | 6% | Iron | 6% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Cobalamin | 0% | Magnesium | 21% |
Taro
| For a Serving Size of 0.5 cup sliced raw (52g) | |
| Calories 60 | Calories from Fat 0(0%) |
| % Daily Value * | |
| Total Fat 0g | – |
| Sodium 5mg | 1% |
| Potassium 310mg | – |
| Carbohydrates 14g | – |
| Net carbs 12g | – |
| Fiber 2g | 8% |
| Glucose 1g | |
| Protein 1g | |
| Vitamins and minerals | |
| Vitamin A 0μg | 0% |
| Vitamin C 0mg | 0% |
| Calcium 20mg | 3% |
| Iron 0mg | 0% |
Jicama
Amount Per Serving: 1 medium (659 g) |
| Calories 250 |
| % Daily Value* | |
| Total Fat 0.6 g | 0% |
| Saturated fat 0.1 g | 0% |
| Polyunsaturated fat 0.3 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 26 mg | 1% |
| Potassium 989 mg | 28% |
| Total Carbohydrate 58 g | 19% |
| Dietary fiber 32 g | 128% |
| Sugar 12 g | |
| Protein 4.7 g | 9% |
| Vitamin A | 2% | Vitamin C | 221% |
| Calcium | 7% | Iron | 22% |
| Vitamin D | 0% | Vitamin B-6 | 15% |
| Cobalamin | 0% | Magnesium | 19% |
Chayote
Amount Per Serving: 1 chayote (5-3/4″) (203 g) |
| Calories 39 |
| % Daily Value* | |
| Total Fat 0.3 g | 0% |
| Saturated fat 0.1 g | 0% |
| Polyunsaturated fat 0.1 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 4 mg | 0% |
| Potassium 254 mg | 7% |
| Total Carbohydrate 9 g | 3% |
| Dietary fiber 3.5 g | 14% |
| Sugar 3.4 g | |
| Protein 1.7 g | 3% |
| Vitamin A | 0% | Vitamin C | 26% |
| Calcium | 3% | Iron | 3% |
| Vitamin D | 0% | Vitamin B-6 | 10% |
| Cobalamin | 0% | Magnesium | 6% |
Epazote
| For a Serving Size of 1 sprig (2g) | |
| Calories 0.6 | Calories from Fat 0.1(14.6%) |
| % Daily Value * | |
| Total Fat 0g | – |
| Sodium 0.9mg | 1% |
| Potassium 12.7mg | – |
| Carbohydrates 0.1g | – |
| Net carbs 0.1g | – |
| Fiber 0.1g | 1% |
| Protein 0g | |
| Vitamins and minerals | |
| Vitamin A 0.1μg | 1% |
| Vitamin A IU 1.1IU | – |
| Vitamin B6 0mg | 1% |
| Vitamin B12 0μg | 0% |
| Vitamin C 0.1mg | 1% |
| Vitamin D 0μg | 0% |
| Vitamin D IU 0IU | – |
| Calcium 5.5mg | 1% |
| Iron 0mg | 1% |
| Magnesium 2.4mg | 1% |
| Phosphorus 1.7mg | 1% |
| Zinc 0mg | 1% |
| Copper 0mg | 1% |
| Manganese 0.1mg | 4% |
| Selenium 0μg | 1% |
| Retinol 0μg | – |
| Thiamine 0mg | 1% |
| Riboflavin 0mg | 1% |
| Niacin 0mg | 1% |
| Folate 4.3μg | 2% |
| Water 1.8g | – |
Mexican Squash
Amount Per Serving: 1 medium (196 g) |
| Calories 33 |
| % Daily Value* | |
| Total Fat 0.6 g | 0% |
| Saturated fat 0.2 g | 1% |
| Polyunsaturated fat 0.2 g | |
| Monounsaturated fat 0 g | |
| Trans fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 16 mg | 0% |
| Potassium 512 mg | 14% |
| Total Carbohydrate 6 g | 2% |
| Dietary fiber 2 g | 8% |
| Sugar 4.9 g | |
| Protein 2.4 g | 4% |
| Vitamin A | 7% | Vitamin C | 58% |
| Calcium | 3% | Iron | 3% |
| Vitamin D | 0% | Vitamin B-6 | 15% |
| Cobalamin | 0% | Magnesium | 8% |
Green Onion
Amount Per Serving: 1 medium (4-1/8″ long) (15 g) |
| Calories 5 |
| % Daily Value* | |
| Total Fat 0 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 2 mg | 0% |
| Potassium 41 mg | 1% |
| Total Carbohydrate 1.1 g | 0% |
| Dietary fiber 0.4 g | 1% |
| Sugar 0.3 g | |
| Protein 0.3 g | 0% |
| Vitamin A | 3% | Vitamin C | 4% |
| Calcium | 1% | Iron | 1% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Cobalamin | 0% | Magnesium | 0% |
Guava
Amount Per Serving: 1 fruit, without refuse (55 g) |
| Calories 38 |
| % Daily Value* | |
| Total Fat 0.5 g | 0% |
| Saturated fat 0.1 g | 0% |
| Polyunsaturated fat 0.2 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 1 mg | 0% |
| Potassium 229 mg | 6% |
| Total Carbohydrate 8 g | 2% |
| Dietary fiber 3 g | 12% |
| Sugar 4.9 g | |
| Protein 1.4 g | 2% |
| Vitamin A | 6% | Vitamin C | 209% |
| Calcium | 1% | Iron | 0% |
| Vitamin D | 0% | Vitamin B-6 | 5% |
| Cobalamin | 0% | Magnesium | 3% |
Garbanzo
Amount Per Serving: 1 cup (200 g) |
| Calories 729 |
| % Daily Value* | |
| Total Fat 12 g | 18% |
| Saturated fat 1.3 g | 6% |
| Polyunsaturated fat 5 g | |
| Monounsaturated fat 2.7 g | |
| Cholesterol 0 mg | 0% |
| Sodium 48 mg | 2% |
| Potassium 1750 mg | 50% |
| Total Carbohydrate 121 g | 40% |
| Dietary fiber 35 g | 140% |
| Sugar 21 g | |
| Protein 39 g | 78% |
| Vitamin A | 2% | Vitamin C | 13% |
| Calcium | 21% | Iron | 69% |
| Vitamin D | 0% | Vitamin B-6 | 55% |
| Cobalamin | 0% | Magnesium | 57% |
Papaya
| Serving Size 1 cup, 1″ cubes (145 g) | |
|---|---|
| Per Serving | % Daily Value* |
| Calories 62 | |
| Calories from Fat 4 | |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Monounsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 0% |
| Potassium 264mg | 8% |
| Carbohydrates 15.7g | 5% |
| Dietary Fiber 2.5g | 10% |
| Sugars 11.3g | |
| Protein 0.7g | |
| Vitamin A 28% · Vitamin C 147% | |
| Calcium 3% · Iron 2% | |
Coconut
Amount Per Serving: 1 medium (397 g) |
| Calories 1405 |
| % Daily Value* | |
| Total Fat 133 g | 204% |
| Saturated fat 118 g | 590% |
| Polyunsaturated fat 1.5 g | |
| Monounsaturated fat 6 g | |
| Cholesterol 0 mg | 0% |
| Sodium 79 mg | 3% |
| Potassium 1,413 mg | 40% |
| Total Carbohydrate 60 g | 20% |
| Dietary fiber 36 g | 144% |
| Sugar 25 g | |
| Protein 13 g | 26% |
| Vitamin A | 0% | Vitamin C | 21% |
| Calcium | 5% | Iron | 53% |
| Vitamin D | 0% | Vitamin B-6 | 10% |
| Cobalamin | 0% | Magnesium | 31% |
Garlic
| Serving Size 1 average clove (4 g) | |
|---|---|
| Per Serving | % Daily Value* |
| Calories 4 | |
| Calories from Fat 0 | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Monounsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 12mg | 0% |
| Carbohydrates 1g | 1% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 0g | |
| Vitamin A 0% · Vitamin C 1% | |
| Calcium 1% · Iron 0% | |
Shallots
Amount Per Serving: 1 tbsp chopped (10 g) |
| Calories 7 |
| % Daily Value* | |
| Total Fat 0 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 1 mg | 0% |
| Potassium 33 mg | 0% |
| Total Carbohydrate 1.7 g | 0% |
| Dietary fiber 0.3 g | 1% |
| Sugar 0.8 g | |
| Protein 0.3 g | 0% |
| Vitamin A | 0% | Vitamin C | 1% |
| Calcium | 0% | Iron | 0% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Cobalamin | 0% | Magnesium | 0% |
Ginger
Amount Per Serving: 5 slices (1″ dia) (11 g) |
| Calories 9 |
| % Daily Value* | |
| Total Fat 0.1 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 1 mg | 0% |
| Potassium 46 mg | 1% |
| Total Carbohydrate 2 g | 0% |
| Dietary fiber 0.2 g | 0% |
| Sugar 0.2 g | |
| Protein 0.2 g | 0% |
| Vitamin A | 0% | Vitamin C | 1% |
| Calcium | 0% | Iron | 0% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Cobalamin | 0% | Magnesium | 1% |
Avocado
Amount Per Serving: 1 avocado, NS as to Florida or California (201 g) |
| Calories 322 |
| % Daily Value* | |
| Total Fat 29 g | 44% |
| Saturated fat 4.3 g | 21% |
| Polyunsaturated fat 3.7 g | |
| Monounsaturated fat 20 g | |
| Cholesterol 0 mg | 0% |
| Sodium 14 mg | 0% |
| Potassium 975 mg | 27% |
| Total Carbohydrate 17 g | 5% |
| Dietary fiber 13 g | 52% |
| Sugar 1.3 g | |
| Protein 4 g | 8% |
| Vitamin A | 5% | Vitamin C | 33% |
| Calcium | 2% | Iron | 6% |
| Vitamin D | 0% | Vitamin B-6 | 25% |
| Cobalamin | 0% | Magnesium | 14% |
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