Avocado | Avocado Nutrition Facts | Avocado Benefits
First, we discuss avocado nutritional ingredients
Calories, kcal: 212
Proteins, g: 2.0
Fat, g: 20.0
Carbohydrates, g: 6.0
Introduction and Avocado Nutrition Facts
Avocado is normally referred to as the fruit of an evergreen tree of the Lavrov family. It is probably the most unusual fruit, it has a dense fatty, extremely oily creamy pulp, a particular “herbal” taste and odour.
Avocado fruits can have varied shapes – oval or pear-shaped, as a rule, the skin is dark green, sometimes almost black. Some avocados are glossy, others are slightly bumpy.
The islands of the Caribbean and Mexico are considered the birthplace of avocados, where the ancient Aztecs were the first to consume avocado pulp for food.
Mexico and the countries of Latin America are nonetheless leaders in the cultivation of avocados.
Another name for the fruit is commonly discovered – “alligator pear” because avocado seems to be like a pear in crocodile skin.
A fascinating truth is that avocado is listed within the Guinness Book of Records as probably the most nutritious fruit.
|Avocado oil and pickle|
Avocado Nutrition Facts
The calorie content of avocados, on average, is about 212 kcal per 100 grams of product, relying on the fat content of the product, which varies relying on the variability and geography of cultivation.
The composition and useful nutrition facts
Avocado is a nutritious product that contains almost the entire set of important fatty acids which might be crucial for the preservation of memory and the normal functioning of brain cells. The vitamin and mineral composition is rich and diverse,
it contains choline, vitamins A, B1, B2, B5, B6, B9, C, D, E, H and PP, as well as macro- and microelements necessary for the body.
potassium, calcium, magnesium, copper and manganese, iron, phosphorus and sodium. It is an efficient antioxidant that protects cells from ageing, participates within the processes of hematopoiesis
And has a helpful impact on the activity of the gastrointestinal tract. The product helps to reduce blood cholesterol levels.
In rare cases, there’s a personal intolerance to the product, no allergic reactions to avocados have been identified. Avocado seeds and leaves are considered poisonous, however rarely anyone dares to eat them.
Avocados have many varieties, of probably the most well-known are Bacon, Nobel, Reed, Pinkerton, Fuerte, Gwen, Ettlinger, Zutano, Haas. Fruits vary in shape, size, the colour of the rind, pulp and even stone – in some varieties it’s white. Almost all forms of avocados can be found in our stores all year round, you simply need to choose the taste and aroma of which fruit you want.
Growing at Home
Despite all its exoticism, avocado grows fantastically on our windowsills. To accelerate growth, you can first germinate a bone by piercing it in the middle at the same level with 4 toothpicks and dropping it into a glass of water (up to the toothpicks). Plant the sprouted stone in the soil, after a short time a sprout will appear and a plant will type quickly sufficient that does not bear fruit, but grows quickly and doesn’t require special care.
|Avocado use in cooking|
How to properly peel an avocado
Peeling an avocado requires a sharp knife with a thin blade and a little bit of dexterity. The washed fruit must be carefully cut alongside the entire perimeter along the long side, dividing it into halves. In this case, the knife should rest against the bone.
Taking the cut halves in your hands, turn them around their axis by 90˚, then increase one of the halves. The ripe fruit is well cut, the bone is well separated from it. Having made a small incision in the area of the stalk attachment, you’ll be able to pull on the skin and remove it. For dishes that include avocado chopped in a blender, it’s more convenient to remove the pulp with a tablespoon.
Avocado in weight reduction
Paradoxically, despite the high-calorie content material, the use of avocados in diets and fasting days is quite justified. Due to the presence of polyunsaturated acids, avocado contributes to the process of weight normalization.
Choosing and storing avocados
Avocados are one of the few fruits that don’t ripen on a plant; the fruits are at all times harvested slightly unripe. For the fruit to mature, it must be sent to a dry, dark room, it can be wrapped in paper for fidelity (newspaper is suitable).
When choosing an avocado on the counter, make sure you decide it up and apply light pressure. The correct fruit is firm but squeezes a little when pressed. If the avocado is “stone”, then it’s better to refuse the purchase, the fruit was eliminated too early and is unlikely to ripen. You shouldn’t purchase an avocado that’s smooth to the touch with dark spots on the skin; softness indicates an overripe fruit and a complete loss of taste.
If you need to use not the whole avocado whole, then you need to leave half in the fridge, from which the pit has not been removed. The upper part of the pulp will wind, but beneath it will remain fresh, which will be consumed. To prevent the avocado from darkening, sprinkle the halves or chopped pulp with lemon juice, soy sauce, or vegetable oil.
|Avocado use in salad|
Avocado use in Kitchen
It has a nice taste and an unusual consistency, between thick cream and butter. The fruit goes well with shrimps, onions, hot peppers. The most well-known avocado dish is the Mexican guacamole sauce, which is indispensable for many Latin American dishes.
Avocados are used for making salads, rolls, sauces, spreading on sandwiches. Serve successfully the shrimp and salad within the skin from the halves of the fruit.
Video Courtesy: Natural Remedies – Healthy News