Why I love avocados and have one on a daily basis?
Avocado is a fruit and its prime season is during December. When harvested the flesh is hard, but with time it softens to a buttery texture.
Nutritional Highlights & Health Benefits:
Avocados are an excellent source of monounsaturated fatty acids, as well as potassium, vitamin E, B vitamins and fiber.
One avocado has the potassium content of 2 to 3 bananas.
The oils provided by an avocado include oleic acid and linoleic acid, which may help lower cholesterol levels. One study of individuals with moderately high levels of cholesterol who ate a diet high in avocados showed significantly decrease in total cholesterol and LDL cholesterol. They also exhibited an increase in healthy HDL cholesterol.
How to select and store:
Ripe avocados should yield slightly to gentle pressure.
A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. Avocados should not be refrigerated until they are ripe. They can be kept refrigerated for up to a week if not sliced. Once sliced, avocado will keep refrigerated for one day.
My favorite ways of having avocados:
- In a salad, mixed with a combination of delicious ingredients.
- Spreading avocados on rice cakes or crackers as a replacement for mayonnaise and other sauces.
- On its own with a seasoning of olive oil and pepper.
Avocados contain enzymes called chitinases that can cause allergic reactions in people with sensitivity to latex. These people should avoid eating or touching avocados.
For the sake of simplicity, this article is kept short. If you need more details, leave a comment.
Reference: The encyclopedia of healing foods, Dr Michael Murray and Dr Joseph Pizzorno with Lara Pizzorno.