There are over 400 varieties of avocado. Some have smooth skin and are green, and some are rough and black. The avocado is considered a neutral fruit, because it blends well with almost any flavor and mixes well with either vegetables or fruit.
The avocado came from Persia. It has been popular in South America, Central America, and Mexico for centuries. The ancient Aztecs left evidence that the avocado was in their diet. as did the Mayans and Incas. It is known that the avocado was eaten by Jamaicans in the seventeenth century. This fruit grows wild in tropical America today, but is primarily grown as a crop in southern California.
THERAPEUTIC VALUE
Avocado at its peak contains a high amount of fruit oil. Fruit oil is a rare clement, and it gives avocado its smooth, mellow taste and nut-like flavor. Fruit oil also gives the avocado its high food energy value. Unlike most fruit, it contains very few carbohydrates.
The avocado contains fourteen minerals, all of which regulate body functions and stimulate growth. Especially noteworthy are its iron and copper contents, which aid in red blood regeneration and the prevention of nutritional anemia. It also contains sodium and potassium, which give this fruit a high alkaline reaction.
The avocado contains no starch, little sugar, and has some fiber or cellulose.
NUTRIENTS IN ONE POUND
Calories: 568
Protein: 7.1 g
Fat: 55.8 g
Carbohydrates: 21.4 g
Calcium: 34 mg
Phosphorus: 143 mg
Iron: 2.0 mg
Vitamin A: 990 I.U.
Thiamine: 0.37 mg
Riboflavin: 0.67 mg
Niacin: 5.4 mg
Ascorbic acid: 48 mg
