A source of healthy fats, vitamins, and antioxidants, this salad supports heart health and improves digestion. Its creamy texture and fresh taste make it an ideal light dish.
| 5 | ||
| 5 | ||
10 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 6.2 |
| Digestible proteins | 5.2 |
| Fats | 13 |
| Net carbohydrates | 2.7 |
| Calories | 160 kcal |
| Indexes | |
| Glycemic index | 11.3 |
| Glycemic load | 0.7 |
| Insulin index, II | 14.6 |
| Disease inflammatory index, DII | -0.41 |
| Antioxidant, ORAC | 1 150 |
| Weight loss | Detention | Set |
|---|---|---|
| 16% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine1,1%
- Tryptophan5,2%
- Phenylalanine7,4%
- Methionine7,9%
- Threonine6,3%
- Lysine8,6%
- Valin5,6%
- Isoleucine1,3%
- Leucine16%
- ClassQty, g
- Omega-30.06
- Omega-60.33
- Omega-94.31
- Cholesterol0.02
- Saturated fats0.43
| Nutrient | % of RDA |
|---|---|
| Lutein | 26262644?7 |
| Prebiotics | 23232346?23 |
| Phosphorus | 15151521105 |
| Calcium | 151515151513 |
| Boron | 12121224?4 |
| Chlorophyll | 11111132?11 |
| Zinc | 91291922 |
| Potassium | 911101376 |
| Manganese | 7981173 |
| Iron | 732541 |
| Fibers | 7111011?7 |
| Glutathione | 66122421 |
| Magnesium | 5661633 |
| Selenium | 5551031 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 22222233?43 |
| Oleic acid (Omega-9) | 10131218?14 |
| Cholesterol | 88830?15 |
| Nutrient | % of RDA |
|---|---|
| Leucine | 12161635114 |
| Methionine | 6881664 |
| Lysine | 6991842 |
| Phenylalanine | 5771593 |
| Threonine | 56613?? |
| 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) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kale has quite tough stems. Therefore, they need to be trimmed if you are buying whole leaves. Simply cut the stem out of the leaf by making a wedge-shaped cut. Tear or chop the rest of the leaf.
Mix kale (85 g), avocado (1 piece), mozzarella (130 g), garlic (1 clove), and cucumber (1 piece).
Drizzle with lemon juice (1 tbsp).
Season with spices and olive oil (20 ml).
If you have any questions о рецепте "Kale salad with avocado and mozzarella", you can ask them to our bot.
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