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Avocados, raw, all commercial varieties
Carbohydrates 8.53 g Proteins 2 g Fats 14.66 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 34 kcal Protein 8 kcal Fat 132 kcal
Histidine 0.049 g Isoleucine 0.084 g Leucine 0.143 g Lysine 0.132 g Methionine 0.038 g Phenylalanine 0.097 g Threonine 0.073 g Tryptophan 0.025 g Valine 0.107 g
Total polyunsaturated 1.816 g Omega 3 (n-3) 0.125 g Omega 6 (n-6) 1.674 g Total monounsaturated 9.799 g Total saturated 2.126 g Total trans 0 g Cholesterol 0 mg
Vitamin C 10 mg Folate, total 81 µg Folate, DFE 81 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.13 mg Vitamin B-3 (Niacin) 1.738 mg Vitamin B-5 (Pantothenic acid) 1.389 mg Vitamin B-6 0.257 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 7 µg Vitamin E (alpha-tocopherol) 2.07 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 21 µg
Calcium, Ca 12 mg Iron, Fe 0.55 mg Magnesium, Mg 29 mg Phosphorus, P 52 mg Potassium, K 485 mg Sodium, Na 7 mg Zinc, Zn 0.64 mg Copper, Cu 0.19 mg Manganese, Mn 0.142 mg Selenium, Se 0.4 µg
n-6 : n-3 ratio:
13.4 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
13.4
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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