1,270 calories, 90 g fat (36 g saturated fat, 0 g trans fat), 2,800 mg sodium, 73 g carbs (19 g fiber, 31 g sugar), 47 g protein
Made purely from vegetables, you might not even think it possible that this dish would be coated in fat. Wrong. And coconut oil is the culprit. Coconut oil has been said to be the golden child when it comes to choosing an oil. But ditching the saturated fat soaked oil and choosing polyunsaturated vegetable oil may be the smarter move. Just last week the American Heart Association released new research claiming that coconut oil’s good rep is pretty much over. The study found that coconut oil increases bad cholesterol, a major cause of heart disease. The report wrapped up with a solid “we advise against the use of coconut oil.”
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