Ingredients For Vietnamese Shrimp Salad with Tomato and Mango Recipe
3.5 tablespoon White vinegar
3 tablespoon Sunflower oil
2 tablespoon Granulated sugar
1.5 tablespoon Sodium reduced soy sauce
0.5 Jalapeno , thinly sliced into rounds
454 gram 1 pkg frozen, cooked large shrimp , thawed and patted dry
6 Cocktail tomatoes , quartered
1 Mango , thinly sliced
0.5 cup Thinly sliced onion
225 gram 1/2 pkg fine rice vermicelli
1 cup Torn cilantro , leaves and stems
0.5 cup Chopped, roasted unsalted peanuts
Nutrition value
738
calories per serving
31 g Fat40 g Protein73 g Carbs12 g FiberOther
Current Totals
31 g Fat
40 g Protein
73 g Carbs
12 g Fiber
MacroNutrients
Carbs
73 g
Protein
40 g
Fiber
12 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
202 mg
Iron
9 mg
Vitamin A
3640 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
127 mcg
Vitamin B12
2 mcg
Vitamin C
77 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
232 mg
Manganese
2 mg
Phosphorus
562 mg
Selenium
50 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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