The avocado (Persea americana), a tree with probable origin in south-central Mexico, is classified as a member of the flowering plant family Lauraceae.

The fruit of the tree Persia Americana.

Botanically a large berry containing a single large seed.

Cultivated in tropical and Mediterranean climates throughout the world.

They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical.

In 2017, Mexico produced 34% of the world supply of avocados.

It takes an average of approximately 18 US gal of applied fresh ground or surface water, not including rainfall or natural moisture in the soil, to grow one avocado.

Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree.

Avocado trees require frequent, deep watering to bear optimally, particularly in spring, summer, and fall.

California produces 90% of the United States’ avocados.

It has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods such as high-fat meats and fish, dairy products.

Mostly contains monounsaturated fat, which is healthy in moderation.

It boosts levels of good HDL cholesterol while lowering the bad LDL cholesterol.

Its flesh is prone to enzymatic browning, quickly turning brown after exposure to air.

To prevent browning, lime or lemon juice can be added to avocados after peeling.

The avocado is common in vegetarian cuisine as a substitute for meats in sandwiches and salads because of its high fat content.

Generally, avocado is served raw.

Avocados, raw

Nutritional value per 100 g (3.5 oz)


160 kcal


8.53 g


0.66 g

Dietary fiber

6.7 g


14.66 g


2.13 g


9.80 g


1.82 g


2 g


Vitamin A equiv.


1% of daily requirement 7 ?g

lutein zeaxanthin

1% of daily requirement 62 ?g

Thiamine (B1)

6% of daily requirement 0.067 mg

Riboflavin (B2)

11% of daily requirement 0.13 mg

Niacin (B3)

12% of daily requirement 1.738 mg

Pantothenic acid (B5)

28% of daily requirement 1.389 mg

Vitamin B6

20% of daily requirement 0.257 mg

Folate (B9)

20% of daily requirement 81 ?g

Vitamin C

12% of daily requirement 10 mg

Vitamin E

14% of daily requirement 2.07 mg

Vitamin K

20% of daily requirement 21 ?g



1% of daily requirement 12 mg


4% of daily requirement 0.55 mg


8% of daily requirement 29 mg


7% of daily requirement 0.142 mg


7% of daily requirement 52 mg


10% of daily requirement 485 mg


0% of daily requirement 7 mg


7% of daily requirement 0.64 mg

A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K.

It has adequate content of vitamin C, vitamin E and potassium.

Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.

They contain diverse fats.

About 75% of an avocado’s energy comes from fat.

Most of avocado fat, 67% of total fat is monounsaturated fat as oleic acid.

Other predominant fats include palmitic acid and linoleic acid.

The saturated fat content amounts to 14% of the total fat.

Typical total fat composition is roughly: 1% ?-3, 14% ?-6, 71% ?-9 (65% oleic and 6% palmitoleic), and 14% saturated fat (palmitic acid).

Nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products.

There are two main forms of allergy to avocados: those with a tree-pollen allergy develop local symptoms in the mouth and throat shortly after eating avocado.

The second, known as latex-fruit syndrome,is related to latex allergy.

Latex-fruit syndrome symptoms include generalized urticaria, abdominal pain, and vomiting and can sometimes be life-threatening.

Avocado leaves, bark, skin, or pit are harmful to animals; cats, dogs, cattle, goats, rabbits, rats, guinea pigs, birds, fish, and horses.

Half of an avocado contains just under 5 grams of dietary fiber.

It can help prevent constipation and maintain healthy digestion.

Consumption increases period of satiation.

A good source of B vitamins, vitamins C and E, plus natural plant chemicals that may help prevent cancer.

High in antioxidant phytochemicals such as lutein and zeaxanthin, and avocados may help prevent cataracts and macular degeneration.

Avocadoes are loaded with magnesium (19.5 milligrams for half of an avocado), which experts consider an anti-stress nutrient.

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