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Suggest a better descriptionBeat avocados, onion, chili pepper, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 668 | ||
Calories from Fat: 533 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.2g | 79 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 39.4g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.5mg | 1 % | |
Potassium 2254.2mg | 59 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 28.5g | 114 % | |
Sugars, other 11.4g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 668
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