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Avocado is rich in antioxidants, which protect body cells from damage by free radicals.

A little history - by Anne Jeanblanc

"(Avocado) Stones were discovered in caves indicates that the Aztecs and the Maya of Mexico and Guatemala were already eating, there are about 10 000 years, the fruit of this tree that grew in altitude in Central and South America. It is also believed that the nuclei grew as much larger and oval were found in other sites dating from 7000 or 8000 years. When the conquistadors discovered the New World, they were amazed by the "tender flesh like butter", the "delicate taste and creamy" of counsel. Suddenly, the Spanish missionaries forbade its consumption during Lent!

Gradually the avocado, then called "aguacate", was grown throughout Latin America and the Caribbean, Africa , in Australia , Israel and now also in Spain. First considered a luxury, now we find throughout the year. Depending on the variety, it is more or less large, her skin is grainy or smooth and shiny, varying from dark green or purplish brown.

Nutritional value

Per 100 grams: 150 kcal, 76 g of water, 15 to 20 g fat, 5 g of fiber, 520 mg of potassium, phosphorus and 45 mg 33 mg magnesium. It is particularly rich in vitamin K and vitamin B9 (folic acid), it also contains pro-vitamin A, vitamins C and B.

Health Benefits

It is very rich in antioxidants, which protect body cells from damage by free radicals (the latter being involved in the development of cardiovascular disease, certain cancers and other diseases related to aging). Furthermore, consumption would increase the absorption of carotenoids, antioxidants such as being soluble in fats.

This is a very good source of dietary fiber (soluble and especially insoluble), which has several advantages: improvement of bowel function, reduced risk of colon cancer and a feeling of satiety fast enough.

Its lipids are mostly monounsaturated fatty acids (mainly oleic acid), which does not clog arteries and contribute to good cardiovascular function. In humans, one study showed that replacing a portion of fat in the diet by the avocado for three weeks could lead to a decrease in blood fats, without reducing the concentration of "good" cholesterol HDL.

Some tips

The avocado containing a high amount of Vitamin K - necessary to include blood clotting - it must be consumed in moderation by people taking anticoagulant drugs (such as their vitamin intake should remain stable).

Allergic to latex may also be inconsistent with the avocado, because of the presence of the same substance, hevein.

If it is soft, ripe and good to eat immediately. Otherwise, you should leave at room temperature in a brown paper bag or by wrapping a sheet of newsprint.

The avocado flesh oxidizes easily. To prevent it from turning black, just cover it with lemon juice or salad dressing from the opening (cutting open)."



Am not that mad about them, but, am now including them in my diet. A fruit with a lot to offer.

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I used to love the things - had a tree in the garden that had fruit on it pretty much all year round, and used to bring a couple at a time into the house to ripen. Then I started getting really horrendous belly ache randomly. Knew it was something I was eating, but it took weeks of a food diary before I twigged that it was avocados. Left it a couple of years and tried again. first time, fine. Second lot got the reaction. Tried that another couple of times and its still the same. I can get away with a single dose of it, but if I have it again within a few days I'll react really badly. So, much as I love them, I just can't eat them any more.

Interestingly, avocados are one of the things that cross react with latex allergy - if you are allergic to latex then there is a group of foods including avocado you can also have or develop allergies to.

Much love for the avocado! Guacamole or spread on toast with a sprinkling of garlic salt-Splendid!

i do love guacamole

but since avocados are the one thing that are extremely poisonous to parrots, i'm afraid to have it in the house too often. thus resorting to guacamole in my mexican food when i'm out.