Guacamole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Preparation steps
Step 1
Halve the avocados lengthwise and remove the seeds. Remove the avocado from the shell using an avocado cutter. This will also divide the pulp into equal sized slices. Finely dice the avocado slices with a knife.
Step 2
Place the avocado in a bowl. Halve the lime and squeeze the juice. Drizzle the avocado cubes with half of the juice. Puree the avocado with an immersion blender.
Step 3
Rinse the chili and halve lengthwise. Remove the seeds and finely dice. Rinse the cilantro and pat dry. Remove the leaves from the stems and finely chop. Cut the tomatoes into quarters, remove the core, and finely dice.
Step 4
Mix the chili, cilantro, and tomato into the avocado puree and stir until combined. Season to taste with salt, pepper, and lime juice.
