A source of healthy fats, protein, and antioxidants, this salad promotes cardiovascular health and supports energy levels. The refreshing taste of lime and cilantro adds brightness and sophistication to the dish.
| 10 | ||
| 5 | ||
| 5 | ||
20 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 6.7 |
| Digestible proteins | 5.6 |
| Fats | 7.6 |
| Net carbohydrates | 1.6 |
| Calories | 107 kcal |
| Indexes | |
| Glycemic index | 10.1 |
| Glycemic load | 0.4 |
| Insulin index, II | 16.8 |
| Disease inflammatory index, DII | -0.47 |
| Antioxidant, ORAC | 1 015 |
| Weight loss | Detention | Set |
|---|---|---|
| 11% | 8% | 7% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine93%
- Tryptophan2,7%
- Phenylalanine6,1%
- Methionine25%
- Threonine21%
- Lysine41%
- Valin37%
- Isoleucine6,2%
- Leucine23%
- ClassQty, g
- Omega-30.49
- Omega-60.41
- Omega-91.69
- Cholesterol0.47
| Nutrient | % of RDA |
|---|---|
| Vanadium | 31313193?9 |
| Prebiotics | 29292958?29 |
| Selenium | 23232141123 |
| Betaine | 1717176851 |
| Lycopene | 17171733?3 |
| Boron | 15151529?4 |
| Phosphorus | 14141420105 |
| Potassium | 1013121597 |
| Fibers | 8121112?8 |
| Zinc | 7971511 |
| Iodine | 7751251 |
| Magnesium | 6872043 |
| Glutathione | 66132531 |
| Iron | 521431 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 236236236942?471 |
| DHA (Omega-3) | 6262103124?15 |
| EPA (Omega-3) | 19193146?3 |
| Alpha-linolenic acid (Omega-3) | 6861043 |
| 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 | ? |
Cut the avocado (1 piece) in half, remove the pit, and carefully make indentations in the flesh.
Boil the shrimp (150 g) until cooked, cool them down, and cut into large pieces.
If the shrimp are already peeled and frozen, boil for 2–3 minutes after the water starts to boil.
If they are fresh (not previously cooked) — boil for 3–5 minutes until they turn pink and firm.
Mix the shrimp with finely chopped tomato (1 piece), fresh cilantro (1 tbsp), and a mixture of peppers to taste.
Dress the filling with lime juice (1 tsp) and cold-pressed olive oil (1 tsp). Stir well.
Fill the avocado halves with the prepared filling and serve immediately to prevent the avocado from browning.
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