2 | ||
2 | ||
10 | ||
2 | ||
1 | ||
14 - 3 14 |
---|
Proteins | 4.8 |
Digestible proteins | 2.6 |
Fats | 21.6 |
Net carbohydrates | 5.4 |
Calories | 229 kcal |
Indexes | |
Glycemic index | 5.3 |
Glycemic load | 1 |
Insulin index, II | 4.2 |
Disease inflammatory index, DII | -0.01 |
Antioxidant, ORAC | 721 |
Weight loss | Detention | Set |
---|---|---|
24% | 17% | 14% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
Recommendations (3) | |
|
Nutrient | % of RDA |
---|---|
Copper | 48484398?14 |
Manganese | 20262331?9 |
Phosphorus | 20202028?7 |
Iron | 188514?3 |
Magnesium | 17222055?9 |
Boron | 14141428?4 |
Zinc | 1115112422 |
Molybdenum | 99818?1 |
Selenium | 6661231 |
Potassium | 5767?3 |
Nutrient | % of RDA |
---|---|
Palmitic acid (Saturated) | 42424265?85 |
Oleic acid (Omega-9) | 26333047?36 |
Linoleic acid (Omega-6) | 13181731?36 |
Myristic acid (Saturated) | 5668?25 |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
This nut cheese is an excellent option for a keto diet. It is easy to prepare and can be used in various dishes. Here are all the necessary ingredients:
Start by preparing the nuts. Almonds need to be peeled and soaked together with the cashews for 1-2 hours, or ideally overnight.
This will help improve the texture and taste of the cheese.
Also, pre-melt the coconut oil so that it is ready to use.
First, drain the water from the nuts and place them in a blender. Add lemon juice (20 g) and blend until smooth.
In a separate saucepan, combine water (600 g) with agar-agar (8 g) and bring to a boil. Once the mixture boils, remove it from the heat and pour it into the nuts with lemon.
Now blend everything together until you achieve a smooth consistency. Meanwhile, pour in the melted coconut oil (100 g) and continue blending until all components are combined.
Transfer the resulting nut “cheese” to a separate container, cover it with plastic wrap in contact, and refrigerate for at least 1 hour, or preferably overnight. After that, your cheese is ready.
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