Marinated pumpkin with rosemary and garlic: keto and LCHF recipe

	Slice	10
	Mix	5
		2
	Chill in the refrigerator	4
6 15

Weight loss	Detention	Set
7%	5%	4%
972	1350	1620

Nutrient	% of RDA
A	384944862323
E	1111112321
C	1113113821
B2	8971631
B6	7741431
B5	555931

Nutrient	% of RDA
Fructose	??????
Lutein	15151525?4
Iron	13641072
Chlorine	13131316133
Potassium	912101386
Sodium	9991784
Manganese	7981173
Phosphorus	666842

Nutrient	% of RDA
Oleic acid	12151422?17

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Mediterranean

Difficulty: medium

345

Digestion time: 3 hour

Peel pumpkin (500 g) and cut into 1.5-2 cm cubes. Mix olive oil (30 g), apple cider vinegar (30 g), lemon juice (15 g), rosemary (4 g), garlic (8 g), bay leaf (1 g), salt (3 g), and black pepper.

Toss pumpkin with the marinade and place in a container in one layer, or press so the pieces contact the dressing well. Leave at room temperature for 2 hours.

Refrigerate for at least 4 more hours. Stir several times during marinating so the top pieces also absorb oil, acid, and rosemary.

Author:

Roman Klymenko

15 years on low-carb nutrition

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	Ingredient	Qty, g
	Pumpkin
	Olive oil
	Apple cider vinegar
	Lemon
	Rosemary
	Garlic
	Bay leaf
	Table salt
	Black pepper	to taste

	Product release:	591
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	1
Fats	5.2
Plaid	0.7
Net carbohydrates	5.8
Fructose	0.4
Calories	72 kcal
Indexes
Glycemic index	64
Glycemic load	0.9
Insulin index, II	64.1
Disease inflammatory index, DII	-0.55
Antioxidant, ORAC	1 676

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats