348 calories per 100 grams of mofongo. The mofongo is a dish from Puerto Rico that is rather caloric. It is to be avoided if you are dieting or want to lose weight. Here’s all you need to know about the pros and cons of mofongo.
Nutritional value of mofongo
Mofongo spreads calories between 57% fat, 30% carbohydrate and 13% protein. It is therefore a dish rich in lipids, but which also contains some interesting proteins.
In addition, it contains an interesting proportion of vitamin A and vitamin C, covering almost 20% of the niwali keto necessary daily contributions. It also contains other important trace elements for daily nutrition such as iron, sodium, potassium and phosphorus.
Can we eat mofongo during a diet?
Mofongo includes many fats, most of animal origin. It should be consumed only very occasionally during a slimming diet. It is a dish heavy enough to digest that could therefore make a workout more difficult while providing little energy.
Mofongo contains fried pork rind. It is not a healthy dish. The saturated fatty acids it contains increase the risk of cardiovascular disease when consumed too frequently.
It is a gluten-free dish that can possibly be adapted for a vegetarian or vegan diet if the pork rind is removed.
Traditional mofongo recipe
4 green plantains
250 grams of pork rind
100 ml chicken broth
2 cloves garlic
a branch of thyme
cooking oil, salt and pepper
1 – Cut the bananas peeled into slices.
2 – Place in 100 mL chicken broth and boil with a pinch of salt for 5 minutes.
3 – Crush the garlic with the mortar with a little salt.
4 – Drain the bananas and fry them at 180 ° C for at least 5 minutes, until they are well colored.
5 – Add the fried bananas to the crushed garlic and form the most homogeneous paste possible.
6 – Fry the pork rind.
7 – Cut the diced rind and add it with thyme to the banana mixture.
Origin of mofongo
Mofongo is the traditional dish of Puerto Rican culture. It is mainly composed of plantains, fried rind and crushed garlic. Still not widespread in metropolitan France, it is nevertheless found in some West Indian or island kitchens.
Many variants of mofongo exist to adapt the dish according to the available products. It is especially possible to replace the rind with lean meat or seafood.