| Ingredient | Qty, g | ||
|---|---|---|---|
| Green beans | |||
| Avocado | |||
| Egg | |||
| Green onion | |||
| Butter | |||
| Garlic | |||
| Hazelnut | |||
| Product release: | 838 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 5 | ||
| 5 | ||
15 | ||
|---|---|---|
| Proteins | 4.9 |
| Digestible proteins | 3 |
| Fats | 7.2 |
| Net carbohydrates | 2.8 |
| Calories | 102 kcal |
| Indexes | |
| Glycemic index | 11 |
| Glycemic load | 1.1 |
| Insulin index, II | 17.7 |
| Disease inflammatory index, DII | -0.29 |
| Antioxidant, ORAC | 1 340 |
| Weight loss | Detention | Set |
|---|---|---|
| 10% | 8% | 6% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Prebiotics | 33333366?33 |
| Selenium | 1414132682 |
| Iron | 136411?2 |
| Phosphorus | 11111116?4 |
| Boron | 10101019?3 |
| Fibers | 9131213?8 |
| Potassium | 810911?5 |
| Manganese | 79811?3 |
| Zinc | 5751211 |
| Magnesium | 57617?3 |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 23282640?31 |
| Arachidonic acid (AA, Omega-6) | 10312061?6 |
| Palmitic acid (Saturated) | 88812?16 |
| Alpha-linolenic acid (Omega-3) | 68710?3 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Bring salted water to a boil and add the green beans (400 g). Cook for about 5 minutes, then transfer the beans to a colander and rinse under cold water to stop the cooking process and preserve their bright color.
In a skillet, heat butter (1 tbsp) and add the beans. Sauté them over medium heat for about 5 minutes until they become slightly softer and acquire a golden hue.
Then transfer the beans to a salad bowl and add finely chopped garlic (2 cloves), diced avocado (1 piece), and chopped hard-boiled eggs (4 pieces).
Season with salt and pepper to taste, then dress with mayonnaise.
Before serving, sprinkle with chopped green onions (2 stalks) and, if desired, nuts (30 g).
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