FoodRef · Scanned Plate
Tostones with refried beans, guacamole and avocado salad
1 approve · 5 caution · 5 avoid
Cheferee's Consensus
Vegan rate this plate highest, Carnivore and Whole30 lowest — a 8.5-point spread. They are not reading different evidence; they are applying different rules to the same plate.
What each diet says
Each score is that framework's own position on this plate, scored as a whole meal — not the average of its parts.
- DASH6.8
- Mediterranean6.2
- Vegan9.5
- Carnivore1.0
- Paleo2.5
- Keto2.0
- Low-FODMAP2.5
- Whole301.0
- Zone4.0
- Anti-Inflammatory5.8
- GLP-15.5
Plant-forward with beans, avocado and tomatoes fits DASH's produce and legume emphasis, but the 28% share of deep-fried tostones and typically salty refried beans pull the sodium and saturated-fat picture in the wrong direction.
Avocado, tomatoes and legumes align well with the Mediterranean pattern, but the meal leans heavily on fried plantains and lacks the olive oil, whole grains, fish or greens the framework centers on.
Every component — tostones, refried beans (assuming no lard), guacamole, avocado salad, tomatoes and corn — is plant-based, making this an essentially textbook vegan plate.
Carnivore excludes all plant foods, and this plate is 100% plants: plantains, beans, avocado, tomatoes and corn. Automatic floor score.
Paleo excludes legumes and corn outright, so the refried beans and corn (24% combined) disqualify it, and fried starchy plantains further conflict with the framework.
With tostones, refried beans and corn dominating nearly half the plate, the carb load is far too high for ketosis despite the fat from avocado and guacamole.
Refried beans, corn, avocado in guacamole/salad portions this large, and likely garlic/onion in the guac are all high-FODMAP triggers stacked together — a worst-case combination for this framework.
Whole30 forbids legumes and grains/corn, and the refried beans plus corn alone disqualify the plate; deep-fried tostones in seed oils would also typically be off-plan.
The macro balance skews heavily to carbs (plantains, beans, corn) and fat (guacamole, avocado) with essentially no protein anchor, missing Zone's 40/30/30 target.
Avocado, tomatoes and legumes bring polyphenols and fiber, but the large share of deep-fried plantains — typically cooked in refined oils — introduces exactly the kind of oxidized fats this framework wants to minimize.
The beans, avocado and vegetables provide fiber and satiety that suit GLP-1 eating, but the plate is protein-poor and heavy on fried starch, which works against the framework's emphasis on lean protein at every meal.
Food by food
Our catalog scores for each item. The plate's score above is a judgment on the whole meal, so it will not match the average of these.
Plantain~28% of the plate5.8▾
- Whole309.0
- Keto1.0
- Vegan9.0
- Low-FODMAP6.0
- Paleo6.0
- Carnivore1.0
- DASH5.0
- Zone2.0
- Anti-Inflammatory5.0
- GLP-1 Friendly4.0
- Mediterranean5.0
Refried beans~18% of the plate4.1▾
- Keto1.0
- Whole301.0
- Paleo1.0
- Mediterranean4.0
- Carnivore1.0
- Low-FODMAP2.0
- GLP-1 Friendly5.0
- DASH4.0
- Zone2.0
- Anti-Inflammatory5.0
- Vegan6.0
Guacamole~15% of the plate5.5▾
- Keto9.0
- Vegan9.0
- Paleo9.0
- Mediterranean8.0
- Carnivore1.0
- Whole305.0
- Low-FODMAP8.0
- DASH8.0
- Zone9.0
- Anti-Inflammatory9.0
- GLP-1 Friendly5.0
avocado salad~25% of the plate · not in our catalog yet▾
We don't have per-diet catalog scores for this food yet, so it has no breakdown here. It still counted toward the plate's score above.
Cherry tomatoes~8% of the plate5.5▾
- Low-FODMAP8.0
- Zone8.0
- Paleo9.0
- GLP-1 Friendly8.0
- Anti-Inflammatory8.0
- Mediterranean9.0
- Vegan10.0
- Keto5.0
- Carnivore1.0
- Whole3010.0
- DASH9.0
Corn~6% of the plate6.1▾
- Keto1.0
- Vegan9.0
- Paleo1.0
- Carnivore1.0
- Whole301.0
- Low-FODMAP8.0
- DASH5.0
- Zone2.0
- Anti-Inflammatory5.0
- GLP-1 Friendly4.0
- Mediterranean5.0
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Scores describe what each named diet framework's published principles say about this food. They are not FoodRef's opinion on whether anything is healthy, and they are not medical or nutritional advice. Talk to a doctor or a registered dietitian about your own diet.
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