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Nutrition to Note
This recipe has Fat (total lipid) as 51.6% and Fiber as 51.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.4% of RDA
• Calories: 17.5% of RDA
• Carbs: 7.2% of RDA
• Fat (total lipid): 51.6% of RDA
• Fiber: 51.1% of RDA
• Fructose: 1.1% of RDA
• Protein: 3.8% of RDA
• Sodium: 29.7% of RDA
• Sugar: 4.6% of RDA
• Vitamin A (IU): 16.2% of RDA
• Vitamin B6: 23.1% of RDA
• Vitamin C: 23.1% of RDA
• Iron: 5.5% of RDA
• Magnesium: 15.3% of RDA
• Manganese: 5.4% of RDA
• Niacin: 16.8% of RDA
• Potassium: 23.6% of RDA
• Zinc: 7.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
Add the chopped onion, cilantro, and black pepper.
Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.