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Avocados, raw, California
Carbohydrates 8.64 g Proteins 1.96 g Fats 15.41 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 35 kcal Protein 8 kcal Fat 139 kcal
Histidine 0.048 g Isoleucine 0.083 g Leucine 0.141 g Lysine 0.129 g Methionine 0.037 g Phenylalanine 0.095 g Threonine 0.072 g Tryptophan 0.025 g Valine 0.105 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 8.8 mg Folate, total 89 µg Folate, DFE 89 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.143 mg Vitamin B-3 (Niacin) 1.912 mg Vitamin B-5 (Pantothenic acid) 1.463 mg Vitamin B-6 0.287 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 7 µg Vitamin E (alpha-tocopherol) 1.97 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 21 µg
Calcium, Ca 13 mg Iron, Fe 0.61 mg Magnesium, Mg 29 mg Phosphorus, P 54 mg Potassium, K 507 mg Sodium, Na 8 mg Zinc, Zn 0.68 mg Copper, Cu 0.17 mg Manganese, Mn 0.149 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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