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Source of healthy fats and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
259
KCAL / 100G
Carbs
9.1g
· 13%
Protein
4.1g
· 6%
Fat
24.3g
· 81%
Fiber
5.8g
Vitamins
B5
0.92mg · 18% DV
B6
0.31mg · 18% DV
Folate
70µg · 18% DV
Vitamin K
17.5µg · 15% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Magnesium
56mg · 13% DV
Potassium ⭐
452mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.75g
MONOUNSATURATED
10.34g
POLYUNSATURATED
10.74g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
Avocado walnut sauce provides 259 calories per 100 grams. The total calories will vary based on your serving size.
It contains 4.1 grams of protein per 100 grams. It has some protein, but fat is the dominant macronutrient.
Yes, it has 9.1 grams of carbohydrates per 100 grams. It also provides 5.8 grams of fiber.
Yes, it contains 24.3 grams of fat per 100 grams. That makes it a high-fat sauce.
It provides 5.8 grams of fiber per 100 grams. That fiber content may help it fit into a more balanced meal.
Its glycemic index is 15. This is considered low.
Yes, it is listed as compatible with a keto diet. Its low glycemic index and high fat content support that fit.
Yes, it is suitable for both vegan and vegetarian diets. It is also compatible with omnivore, pescatarian, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it contains tree nuts. Anyone with a tree nut allergy should avoid it.
No, it is described as minimally processed. That means it is not in the heavily processed category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.