Avocado

Food of the Week September 21, 2009

Avocado, with its rich and creamy texture, is a highly nutritious food. There are three main categories of avocados. They are West Indian, Guatemalan, and Mexican. Avocados can weigh anywhere from 8 ounces to 3 pounds, depending on the variety.

Avocados are an excellent source of monosaturated fatty acids, potassium (helps regulate blood pressure), vitamin E, B vitamins, and fiber. It would take eating two to three bananas to get the same amount of potassium as one avocado. One-half of an avocado provides you with approximately 6 grams of fiber and contains about 100 calories. It is also an easily digestible fat.

Scientific studies have shown avocado to help lower cholesterol and increase healthy HDL cholesterol.

Avocado nourishes the bloods, lubricates the lungs and large intestines, helps to soothe the bladder. It is also nourishing for the skin and hair.

How to pick and store avocados:

Ripe avocados should yield slightly to pressure. If they feel mushy with a gently amount of pressure applied, they are overripe and rancid. If the avocado is firm, you can ripen it by placing it in a paper bag or near other fruit for a few days. The skin will turn darker as it ripens. Avocados should not be stored in the refrigerator until they are ripe. Choose organic avocados when possible, because conventional avocados are treated with ethylene gas to quicken their ripening.

Ways to enjoy avocados:

• Avocado can be used in smoothies to create a creamy consistency

• Enjoy a few slices or chunks of avocados on a salad

• Spread on a sandwich as a replacement for mayonnaise

Recipes here that contain avocado:

Chocolate Mousse

Creamy Avocado Bliss Salad Dressing

Thank you for reading!

Back to Food of the Week

Resources

Newsletter