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Avocado - Wikipedia
en.wikipedia.org
The avocado (Persea americana), a tree likely originating from south-central Mexico,[2][3][4] is classified as a member of the flowering plant family Lauraceae.[2] The fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed.[5]
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.[2] They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.[6] In 2017, Mexico produced 34% of the world supply of avocados.
A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium (right table, USDA nutrient data). Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.[69]
Avocados have diverse fats.[70] For a typical avocado:
- About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid.[70]
- Other predominant fats include palmitic acid and linoleic acid.[70]
- The saturated fat content amounts to 14% of the total fat.[70]
- Typical total fat composition is roughly: 1% ω-3, 14% ω-6, 71% ω-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid).[70]
Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products.[2] Avocados are also a good source of vitamins B, E, and C, copper and fiber; their potassium content is higher than bananas.[71]
I hate avacados' texture..i may just have to hold my nose and eat them though...