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  2. Is it healthy to eat avocado every day? - AOL

    www.aol.com/many-calories-avocado-help-lose...

    Avocado nutrition facts. A serving of avocado (⅓ medium or 50 grams) contains: 80 calories. 1 gram protein. 7 grams fat. 4 grams carbohydrates. 3 grams fiber (11% daily value (DV)) 250 ...

  3. 3 Hormone-Balancing Smoothies to Try in 2025 - AOL

    www.aol.com/3-hormone-balancing-smoothies-try...

    Good healthy fats to add include avocado, hemp seeds, peanut butter, almond butter, or other nut butters. Protein powder can be vegan (such as pea protein isolate or hemp) or made with dairy (whey ...

  4. Avocado - Wikipedia

    en.wikipedia.org/wiki/Avocado

    Avocado trees are partly self-pollinating, and are often propagated through grafting to maintain consistent fruit output. [10] Avocados are presently cultivated in the tropical and Mediterranean climates of many countries. [4] Mexico is the world's leading producer of avocados as of 2020, supplying nearly 30% of the global harvest in that year ...

  5. Table of food nutrients - Wikipedia

    en.wikipedia.org/wiki/Table_of_food_nutrients

    Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.

  6. The Surprising High-Protein, Low-Carb Foods to Should Add to ...

    www.aol.com/best-high-protein-low-carb-181600799...

    Add some berries for a boost of filling fiber to round out the snack. Nutrition facts (Good Culture Low-Fat Classic, 5.3 fl. oz.): 120 cal, 3g total fat, 2g sat fat, 20mg cholesterol, 460mg sodium ...

  7. Dietary fiber - Wikipedia

    en.wikipedia.org/wiki/Dietary_fiber

    Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.