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Avocado

energetic contribution

55 cal / 30 gr

nutritional values

Serving size 30 gr.

% Daily value

TOTAL FAT 8%
SATURATED FAT 5%
CHOLESTEROL 0%
SODIUM 0%
TOTAL CARBOHYDRATE 1%
DIETARY FIBRES 12%
SUGARS 0g
PROTEIN 1g
VITAMIN A 0%
VITAMIN C 4%
CALCIUM 0%
IRON 0%

origin

The mayor producing areas are Brasil, Spain, Chile, PerĂ¹, South Africa and Israel

aspect and taste

Fuerte: pear-shaped fruit with thin, green skin and a creamy pale green pulp. Skin remains green when the fruit ripens. Hass: oval-shaped fruit with thick, pebbly green and pale green skin and creamy pulp. Skin turns black when the fruit ripens.
Pinkerton: long, pear-shaped fruit with a slightly thick and slightly pebbled green skin and a creamy pale green pulp. Green skin deepens in colour as fruit ripens.

maintenance

To avoid damages due to cold temperatures, do not conserve the mature avocados at less than 34 degrees F/1 Centigrade degrees and immature avocados at less than 45 degrees F/7 Centigrade degrees for more than 7 days.
The immature fruit is extremely responsive to ethylene, the exposition to this gas can accelerate the damages caused by cold temperatures.

features

It is an almost complete food with a little sugar percentage. Do not consider it as a side dish but as a main dish. You should consume it when the ripeness is advanced.