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Mayonnaise made “in lipidomic key”
Easy, comfortable and very pleasing preparation on the palate. Suitable for those who need to restrict egg intake for different reasons: allergies, limiting arachidonic acid intake, vegan feeding, etc.
Note: we have tried the recipe with different types of soy milk. For the success of the recipe, use natural products, obtained exclusively from soybeans, no sugars or other added ingredients.
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The NUTRI-lipidomic recipe
Lipidomic mayonnaise
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]Ingredients
• 130 g of evo oil
• 1 teaspoon (5 g) of linseed oil
• 100 ml of soy natural juice
• 1 tablespoon of apple vinegar
• 1/2 teaspoon of turmeric
• 1 teaspoon of delicious mustard
• 2 pcs of salt.
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Preparation
Put all the ingredients in the cup. Immerse the blender and whisk for about 1 minute.
Place it in a jar of glass and place it in the fridge for a couple of hours.
Store in the fridge and consume within 1 week.
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Total fat 16,70 g
Saturated fat 2,39 g
Monounsaturated 11,76 g
Total polyunsaturated fat 1,72 g
Linoleic acid ὠ6 1,26
Linolenic acid ὠ3 0,46
ὠ6/ὠ3 ratio 2,72
Arachidonic acid absent
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][separator width=”95%” height=”1px” color=”#dddddd” margin_top=”0″ margin_bottom=”20px”][vc_column_text css=”.vc_custom_1490186724519{padding-top: 10px !important;padding-bottom: 10px !important;}”]Article by:
Nutritionist Dr. Francesco Bonucci
The diet tips, written in the article, are not intended to be a substitute for a personal nutrition plan and are to be adapted to specific cases.
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