How many calories in Avocado
Here’s another fruit that’s good for the heart. It’s rich in fat, but they’re the healthy kind. Maintain healthy cholesterol levels with the help of a good dose of monounsaturated fats from avocados.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.
The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods (high-fat meats and fish, dairy products). Having a high smoke point, avocado oil is expensive compared to common salad and cooking oils, and is mostly used for salads or dips.
A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent this, lime or lemon juice can be added to avocados after peeling.
Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. The flesh of some avocados may be rendered inedible by heat. Prolonged cooking induces this chemical reaction in all cultivars.
Avocados are also rich in potassium, lutein, beta-carotene, and other essential nutrients. These nutrients help reduce blood pressure, reduce inflammation, lower cholesterol levels, promote heart health, and maintain metabolic health. No wonder this creamy green fruit is considered a superfood.
Check out our detailed fruit comparison in this article.