Nutritional value of avocado

Avocado is a type of fruit, obviously. As a fruit, avocado has a very high nutritional value, so many people like to eat avocado. However, due to the growing environment and living habits of avocados, there are very few avocados sold in China. The avocados sold on the market are basically imported from abroad, so the price is relatively high, so ordinary people do not usually buy them to eat.

People who don’t know usually think of the word avocado as a kind of pear, but in fact avocado has nothing to do with all the pears we have eaten, although they are both fruits. Next, let’s take a detailed look at avocados and their nutritional value.

Avocado is an evergreen tree belonging to the Lauraceae family and the Alligator genus, and is also one of the woody oil-bearing tree species. The plant can grow up to 20 meters in height, with alternate, evergreen leaves; small, yellow-green flowers; a drupe, pear-shaped; the pit, peel, and leaves contain a cardiovascular toxin, Persin, which is a natural fungal toxin that is not obviously toxic to adults (toxic to children and pets); the seeds are large, growing in the center of the fruit, with a diameter of about 3 to 5 centimeters. The kernel contains 8% to 29% oil. Its refined oil is a non-drying oil that is non-irritating, has low acidity, and can be preserved for a long time after emulsification. In addition to being edible, it is also one of the raw materials for high-end skin care products and spas.

Avocado has extremely high nutritional value and is highly favored by consumers for its various health and beauty benefits. Avocado is rich in vitamins (A, C, E and B vitamins, etc.), mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium, etc.), edible plant fiber, and the rich fat contains up to 80% unsaturated fatty acids. It is a high-energy, low-sugar fruit that has important physiological functions such as lowering cholesterol and blood lipids, and protecting the cardiovascular and liver systems.

Avocados are usually eaten raw and are not often cooked. In Western cooking, it is often simply cut in half and seasoned with chutney, mayonnaise or lemon juice, salt and pepper. Avocado salad is a staple of Western cooking, and guacamole is the most popular Mexican dish, usually eaten as a dip with the main dish. When eating, cut the avocado in half with a stainless steel knife. If the flesh is stuck to the core, gently twist it in the opposite direction, then push it out with a knife or scoop it out with a spoon. Avocados should be added last when cooking.

Through the above article’s detailed introduction to avocados and their nutritional value, I believe everyone should now have a certain understanding of this uncommon fruit, avocados. Therefore, based on the understanding, if you have the opportunity to eat avocados, you must cherish them, because everyone knows that the nutritional value of avocados is very high. At the same time, avocados also have certain medicinal value, which is usually known by few people.