A brief presentation:
The avocado is an oleaginous fruit derived from the avocado tree, the tree belongs to the laurel family. The average fruit weighs 300g. The avocado is native to the tropical forests of Mexico, the word comes from the Spanish “aguacate”, derived from the word “ahuacatl” which means “testicle”. More than 30% of the world’s production emanates from Central America with the full season stretching from Autumn to early Spring.
The benefits of avocado
- Rich in Potassium: Potassium is a nutrient that most people do not consume enough of. It’s a mineral that helps maintain electrical balance in the bodys’ cells, playing an important role in several functions. Avocados are known to be very rich in potassium. Several studies have shown that a high intake of potassium is directly linked to a reduction in blood pressure, a major risk factor for heart attacks, strokes and kidney failure.
- Rich in mono-unsaturated fatty acids: avocado is extremely rich in fat. These fats are mainly oleic acid or omega 9. Oleic acids help reduce inflammation and have beneficial effects in fighting cancer-related genes.
- A source of fibres: fibres contribute to weight loss, reduce blood sugar peaks and lower the risk of many diseases.
- Lower cholesterol and triglyceride levels
- They improve the absorption of nutrients from other foods: for example, a recent study has shown that adding avocado to a salad can increase the absorption of antioxidants such as vitamins A, D, E and K.
- Rich in antioxidants: avocados are packed with powerful antioxidants which protect the eyes. Therefore, eating avocados should have long-term eye health benefits.
Tips: It’s important to eat avocados with a little added lemon juice which will prevent it from blackening. Also, don’t forget that avocados don’t like being placed in refrigerators, so let them ripen at room temperature.