• high fat 19.38g 19.38%
  • high sat fat 4.10g 4.10%
  • low salt 11.18mg 0.01%
  • low sugar 1.68g 1.68%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place the avocados, yoghurt, lemon juice, pepper and olive oil in a blender and process until smooth.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
333.91g
100.00g
Energy (kJ)
2642.74kJ
791.45kJ
Protein (g)
7.33g
2.19g
Total fat (g)
64.71g
19.38g
- Saturated fat (g)
13.69g
4.10g
- Polyunsaturated fat (g)
7.37g
2.21g
- Monounsaturated fat (g)
40.49g
12.12g
Cholesterol (mg)
5.00mg
1.50mg
Carbohydrate-available (g)
5.62g
1.68g
CarbohydrateSE (g)
5.62g
1.68g
- Sugars (g)
5.62g
1.68g
Water (g)
248.03g
74.28g
Dietary fibre (g)
3.66g
1.10g
Thiamin (mg)
0.20mg
0.06mg
Riboflavin (mg)
0.47mg
0.14mg
Niacin (mg)
4.26mg
1.28mg
Niacin equivalents (mg)
5.73mg
1.72mg
Vitamin C (mg)
40.81mg
12.22mg
Total folate (ug)
39.39ug
11.80ug
Total vitamin A equivalents (ug)
128.25ug
38.41ug
Retinol (ug)
8.00ug
2.40ug
Beta carotene equivalents (ug)
711.56ug
213.10ug
Sodium (mg)
37.32mg
11.18mg
Potassium (mg)
1289.07mg
386.05mg
Magnesium (mg)
68.10mg
20.39mg
Calcium (mg)
146.45mg
43.86mg
Phosphorus (mg)
154.50mg
46.27mg
Iron (mg)
1.83mg
0.55mg
Zinc (mg)
1.49mg
0.45mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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