Avocado: benefits and harms to the body

Published At: 29 January 2020 , 04:28 PM

Avocados are commonly called the fruits of the evergreen tree of the Laurel family. Avocado - the most unusual fruit, has a dense, greasy, oily creamy pulp, a specific “herbal” taste and smell. Avocado fruits can have a different shape - oval or pear-shaped, as a rule, the peel is dark green, sometimes almost black. Some avocados are glossy; others are slightly lumpy (calorizator). By weight, the fruits also vary quite significantly - from 100-150 grams of small avocados to kilogram giants.

The islands of the Caribbean and Mexico are considered the birthplace of avocados, where the ancient Aztecs were the first to eat avocado pulp for food. Mexico and Latin America are still leaders in the cultivation and cultivation of avocados. Another name for the fruit often found - “alligator pear”, because an avocado looks like a pear in crocodile skin.

An interesting fact is that avocados listed in the Guinness Book of Records as the most nutritious fruit.

Calorie Avocado

The calorie content of avocados, on average, is about 212 kcal per 100 grams of product, depending on the fat content of the product, which varies depending on the variety and geography of cultivation.

Composition and beneficial properties of avocados

Avocado is a nutritious product that contains almost the entire set of essential fatty acids, which are necessary to preserve the memory and normal functioning of brain cells. The vitamin and mineral composition of avocados is rich and diverse; it includes choline, vitamins A, B1, B2, B5, B6, B9, C, D, E, H and PP, as well as macro- and microelements necessary for the body: potassium, calcium, magnesium, copper and manganese, iron, phosphorus and sodium. Avocado is an effective antioxidant that protects cells from aging, participates in hematopoiesis, has a beneficial effect on the activity of the gastrointestinal tract. The product helps lower blood cholesterol.

Harm Avocado

In rare cases, individual intolerance to the product occurs; allergic reactions to avocados have not identified. The bones and leaves of avocado are considered poisonous, but rarely will anyone dare to eat them.

Varieties of avocados

Avocados are many varieties, of which the most famous are Bacon, Nobel, Reed, Pinkerton, Fuerte, Gwen, Ettlinger, Zutano, Haas. The fruits vary in shape, size, the color of the peel, pulp and even the bone - in some varieties it is white. Almost all types of avocados are available in our stores year-round, you need to choose the taste and aroma of which fruit you will like.

Growing Avocados at Home

Despite all its exoticism, avocados grow beautifully on our windowsills. To accelerate growth, you can pre-germinate the bone by piercing it in the middle at the same level with four toothpicks and lowering it into a glass of water (to the toothpicks). Plant a sprouted seed in the soil, after a short time a sprout will appear, and a plant will form quite quickly, which does not bear fruit, but overgrows and does not require special care.

How to Peel Avocados Properly

To clean an avocado, you need a sharp knife with a thin blade and a little knack. The washed fruit should be carefully cut along the entire perimeter along the long side, dividing into halves. The knife should rest on the bone. Having picked up the notched halves, turn them around its axis by 90˚, then raise one of the halves. The ripe fruit is well cut, and the bone separates easily. Having made a small incision in the area of ​​fastening the stalk, you can pull on the skin and remove it. For dishes that include avocado chopped in a blender, it is more convenient to remove the pulp with a tablespoon.

Slimming Avocado

Paradoxically, despite the high-calorie content, the use of avocados in diets and fasting days is justified. Due to the presence of polyunsaturated acids, avocados contribute to the process of normalizing weight.

Selection and storage of avocados

Avocado is one of the few fruits that do not ripen on the plant; the fruits always harvested slightly unripe. For the fruit to fully mature, it must send to a dry, darkroom, and it can wrap in a paper for accuracy (newspaper will do). When choosing an avocado on the counter, be sure to pick it up and lightly push it. The correct fruit is reliable, but when pressed, it sits a little. If the avocado is “stone”, then it is better to refuse the purchase, the fruit was removed too early and is unlikely to ripen. Avocados with dark spots on the peel should not be purchased and soft to the touch, softness indicates the overripe fruit and a complete loss of taste.

If it is necessary to use not the whole avocado as a whole, then in the refrigerator you need to leave a half from which the bone has not removed. The upper part of the pulp will wind up, but under it will remain fresh, which can consume. To prevent the avocado from getting dark, sprinkle the halves or chopped flesh with lemon juice, soy sauce or vegetable oil.

Cooking Avocados

Avocado has a pleasant taste and unusual consistency, middle between a thick cream and oil. The fruit goes well with shrimp, onions, hot pepper. The most famous avocado dish is Mexican guacamole sauce, which most Latin American dishes cannot do without. Avocados used for making salads, rolls, appetizers, “spreading” on sandwiches. Effectively serve shrimp and avocado salad in the peel of half the fruit.