Nutrition facts and Nutritional information of Avocados

The avocado (Persea americana, авокадо, الافوكادو) is a fruit produced by cultivated flowering plants in the genus Lauraceae that are native to Central America and Mexico. The avocado tree is classified in the same plant family along with camphor, cinnamon and bay laurel.

Types

Recognized four main types of avocados:

• Hass, a fine source of avocados that has a dark, knobbly skin
• Ettinger, a pear-shaped, smooth-skinned
• Fuerte,  a tiny baby-sized variety
• Nabal, a spherical form of avocados

 

Nutritional Profile

Avocados are excellent sources of many vitamins, minerals and vegetable fat. They are high in vitamin K, folate, ascorbic acid (vitamin C), potassium and thiamine (vitamin B6). Moreover, avocados are high in vegetable fats (especially Phytosterols) that make 75-85% of the calories coming from them.

Phytosterols are health friendly fats commonly found in the avocados, they promote cardiovascular health and decrease the risk of heart disease.

Avocados possess a great antioxidant profile, because they are highly saturated in several carotenoids, including beta-carotene, alpha-carotene, and lutein. Moreover, Avocados are gastro protectors and nutrition boosters, as they aid in absorption of other nutrients, thus increasing the dietary benefits of other foods.

Avocados are creamy tasty vegetables that suit nearly everything. Eating an avocado is a healthy way to satiate your craving for delicate creamy, buttery foods.

Avocados are commonly used by athletes and bodybuilders, because they are great sources of healthy fats and calories, you can use avocados to make guacamole, as well as you can eat them sliced on a green salad with tomatoes.

Try eating a pita with sliced avocados, grilled chicken and a smidge of honey.

 

Verified by: Dr.Diab (June 28, 2017)

Citation: Dr.Diab. (June 28, 2017). Nutrition facts and Nutritional information of Avocados. Medcoi Journal of Medicine, 4(2). urn:medcoi:article15748.