The word "avocado" comes from Spanish.
Avocados are cultivated in
tropical and Mediterranean climates throughout the world. They are
green-skinned, fleshy and may be pear-shaped, egg-shaped, or spherical.
Like the banana, the avocado is a
climacteric fruit, which matures on the tree, but ripens off the tree.
The fruit has a markedly higher fat content, mostly monounsaturated fat. Avocado serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats, fish, and dairy products) is limited.
The fruit is not sweet; it’s rich
and subtly flavored with a smooth and creamy texture. It is used in both savory
and sweet dishes.
A typical serving of avocado (100
g) is rich in several B vitamins and vitamin K, with good content of vitamin C,
vitamin E and potassium. Avocados also contain phytosterols and carotenoids.
Avocados have diverse fats; about
75% of an avocado's energy comes from fat.
While not particularly popular,
the avocado tree can be grown domestically.
Some people have allergic
reactions to avocado.
Post by Chaya Ranasinghe
