A source of healthy fats and antioxidants, this sauce is rich in vitamins and minerals thanks to parsley and lemon. Its fresh taste with garlic notes perfectly complements dishes, adding brightness and aroma.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Olive oil | |||
| Parsley | |||
| Lemon | |||
| Garlic | |||
| Cooking salt | |||
| Xanthan gum ↺ | |||
| Product release: | 136 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 15 | ||
| 5 | ||
25 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 1.7 |
| Fats | 44.4 |
| Net carbohydrates | 3.9 |
| Calories | 417 kcal |
| Indexes | |
| Glycemic index | 4 |
| Glycemic load | 0.4 |
| Insulin index, II | 6.4 |
| Disease inflammatory index, DII | -0.36 |
| Antioxidant, ORAC | 1 198 |
| Weight loss | Detention | Set |
|---|---|---|
| 43% | 31% | 26% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine0%
- Tryptophan0%
- Phenylalanine0,7%
- Methionine0,1%
- Threonine1,2%
- Lysine0%
- Valin0,6%
- Isoleucine0%
- Leucine0%
- ClassQty, g
- Omega-30.01
- Omega-60
- Omega-944.04
| Nutrient | % of RDA |
|---|---|
| Antioxidants | 5368621191032 |
| Iron | 34151027185 |
| Chlorophyll | 24242473?24 |
| Chlorine | 20202024205 |
| Lutein | 18181831?5 |
| Sodium | 13131325126 |
| Manganese | 81091284 |
| Potassium | 71091165 |
| Calcium | 777776 |
| Magnesium | 5761643 |
| Phosphorus | 555732 |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 106132120189?147 |
| Palmitic acid (Saturated) | 29292944?57 |
| 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) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Persillade sauce is a refreshing green sauce made primarily from fresh herbs, garlic, and olive oil.
Start by thoroughly rinsing the parsley (50 g) in cold water, then shake off the excess moisture, but do not dry the herbs. After that, coarsely chop it (both the leaves and stems).
In a blender, add half of the prepared herbs, lemon juice (1 tbsp), olive oil (40 g), salt (2-3 pinches), and garlic (2 cloves).
Blend all the ingredients until juices start to release. Then add the remaining herbs and continue blending for another 3-4 minutes to finely chop the coarse fibers.
Next, pour in cold water (3-4 tbsp) and blend the mixture again until a homogeneous emulsion is achieved. If necessary, add 20-30 g of olive oil to reach the desired consistency.
Pass the finished sauce through a sieve to remove larger particles. Finally, stabilize the sauce by adding xanthan gum (⅛ tsp). This will help prevent liquid separation (syneresis) and extend the shelf life of the sauce.
Green sauces without gums last for 3-4 days, while those with xanthan gum can have a shelf life of up to 7-8 days.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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