In this article, you will get stunning information about Avocado, its nutrition, its health benefits, and many interesting facts.
The Avocado.
ALLIGATOR PEAR, or Avocado: a tropical fruit, native to Mexico and northern South America but now widely grown in many parts of the world. In which Mexico, the Dominican Republic, Colombia, Peru, Indonesia, and the United States of America are at the top.
The tree is a fine expanding evergreen with large leaves of oval shape and bright green color, a free producer under good conditions.
The fruit, big and hefty, weighs up to four pounds, containing a single large rugged seed wrapped in a membranous cover, inside solid, buttery flesh of bright greenish-yellow color, holding from ten to twenty percent of greenish oil.
The outer skin is rugged and wrinkly, varying in color, some being bright green, others yellow, brownish-green, dark purple or red, etc.
The most familiar shapes to the people are the oval, pear-shaped and round or bell. The large green fruits are fat appraised the best.
Alligator Pears deserve greater popularity, as the large percentage of easily digested vegetable oil or fat makes their flesh remarkably nutritious.
The flesh of the ripe alligator pear is about the consistency of well-made butter.
The fruit is just right when the flesh will yield gently to a slight pressure of the fingers. The skin is then easily pulled out of the pulp.
It is not a pear, and the term "Alligator Pear" is a misname. It is very delectable and tastes like nothing but an AVOCADO.
The tree does not come accurate from seed. Avocados are ripened off the tree, from one to two weeks after picking.
They are unfit to eat unless thoroughly ripe.
They should be delicate enough to spread on bread like butter.
They may be eaten with any course of food from soup to nuts. Spread Avocado on bread or crackers with a little salt.
Eat as a salad with condiments, or on your pie. It makes a tasty soup and is yummy frozen in your ice cream. Wherever grown in quantities, they are a staple article of diet.
The taste for them is exceedingly easy to Re-wire. Ninety-five percent of the people like them at first—if given good ones.
The leaves look somewhat like those of the magnolia. There are many varieties of Avocados, but only a few that are superior in quality.
In olden times the avocado was also known to sailors as "midshipmen's butter," and that name probably arose from the fact that the flesh of the fruit when properly ripened is of the consistency of firm butter and in flavor somewhat rich and nutlike.
A green Avocado is nearly round in shape and weighing about 1 to 2 pounds. Season March and April. Quality of the best.
The first written record of the avocado, so far as known, is found in the report of Gonzalo Hernandez de Oviedo (1526), who saw the tree in Colombia, near the Isthmus of Panama.
A fair-sized avocado will make a substantial and appetizing meal for one person. It is a builder of blood, bones, and muscles.
The avocado combines a natural combination of fruit and oil.
Avocado oil is also very suitable for the manufacture of soap, either in its unbleached state or after having been bleached with chlorine.
Avocado Nutrition Facts.
The total dry matter in the consumable portion of the avocado is greater than in any other fresh fruit, the one nearest approaching it is the banana, which contains about 25 percent.
In the avocados analyzed at the Maine station, the edible portion or pulp constituted an average 71 percent of the total weight of the fruit, the seed 20 percent, and the skin 9 percent.
The avocado contains about 75 to 80 percent water and consequently 20 to 25 percent total nutritive material, it is apparent that it is more directly comparable with succulent fruits.
As regards the proportion of water, protein, crude fiber, and ash, the avocado is similar to common fruits like the apple, pear, and banana.
In the case of nitrogen-free extract (sugar, starches, etc.) the proportion reported in the avocado was smaller than in the other fruits mentioned.
The high percentage of fat in the flesh of the avocado is noteworthy, a large proportion of this constituent in succulent edible fruit being very unusual.
Avocado fat is solid or semi-liquid at ordinary temperatures and has been separated, is known as alligator pear oil, Persea fat, and avocado oil.
Avocado oil is very similar to laurel butter or bayberry fat, from Laurus Nobilis, which consists largely of the glycerid of lauric acid, together with a little myristin and other homologs and some olein.
Nutritionists studied the carbohydrate constituents of the avocado and reported 1.72 percent total sugar,
which is made up of 0.4 percent glucose, 0.46 percent fructose, and 0.86 percent saccharose.
These figures, taken in connection with the data reported by the Florida experiment station for the total nitrogen-free extract (sugar and starch), would indicate that the starch content is not far from 3 percent.
Considering all the available data, it seems fair to conclude that the avocado has a fairly high food value as compared with other succulent fruits, especially when its fat content and consequently rather high energy value is, considered closely resembling pickled olives in this respect.
Avocado Health benefits.
The avocado is loaded with the cholesterol your body needs more than any other fruit except the olive.
Its fat is of the highest quality wholly free from the unpleasant butanoic acid with which fats are adulterated.
It consists of a sufficient amount of vitamin A and E to maintain high resistance against bacterial infection, a quality possessed by few vegetable fats.
The protein of avocado is of the finest quality and is much superior to the protein of other cereal foods.
Its composition is nearly identical to that of milk. In fact, the pulp of the fruit is so free from the fiber that it makes with water a fine makeup that closely looks like milk in consistency and appearance.
The avocado may serve as a very satisfactory alternative for dairy milk and may be given safely to kids.
The avocado is great in comparison to any mouth lotion or remedies for bad breath. It effectively abolishes intestinal putrefaction which is the real reason for a coated tongue and bad breath.
Avocado oil is included in the top five foods highest in vitamin E.
This fat-soluble vitamin is known for revamping the skin and eye health strengthening the immune system providing defense against oxidative damage to cells caused by free-radicals improving memory and mental acuity as well as increasing the overall efficiency of the digestive tract.
The avocado is a superb food remedy in intense digestive disorders.
Its drabness is comforting to the hypersensitive surfaces of the stomach and duodenum and its abundant vitamins reanimate the inflamed and crippled cells.
In alternative medicine, the juice of this fruit is used for the relief of stomach ache.
The fruit has also been used for the treatment of intestinal ulcers. The avocado is an effective help in changing the intestinal flora to fight autointoxication colitis and biliousness.
In cases of hyperacidity with a sour stomach avocado and well-ripened papaya should be used as a staple diet.
The combination is the most appropriate food in cases of duodenitis and duodenal ulcer because they are drab or soothing to the sensitive membrane and pass quickly into the intestine.
The avocado is especially useful as a necessary food in cases of Bright’s disease because of its small protein content and with none of the poisonous extractives present in the flesh of this fruit.
Psoriasis is a long-standing skin condition that originates from itchy patches of thick, red skin, mostly on the elbows, knees, scalp, and back.
Psoriasis speeds up the life cycle of skin cells, which causes the cells to build upon the surface of the skin. The oil of avocado is considered beneficial in the treatment of psoriasis.
It should be applied softly to the affected parts. It helps in taking the scales off.
The oil extracted from the avocado is used in the preparation of cosmetics.
A wide range of beauty products with an is now available in which avocado is used as the base.
These include creams, cleansers, and moisturizers to prevent the aging effect of dehydration, skin, foods, bath oils, shampoos which give a rich lather and act as a scalp conditioner and revitalize dull hair.
Different parts of the Avocado plant, including the leaf, fruit pulp, peel, and seed have been widely examined for their antioxidant qualities.
Hass is the most researched avocado variety in terms of its antioxidant properties, which can perhaps be assigned to the popularity and easier accessibility of this variety.
It is evident from the studies performed so far that phenolic compounds (including phenolic and hydroxycinnamic acids, flavonoids, and condensed tannins), carotenoids, α, β, γ, and δ-tocopherols, acetogenins, monounsaturated and polyunsaturated fatty acids are the key antioxidants found in avocado.
Among the different parts of avocado investigated in several studies, leaf, peel, and seed extracts have shown consistently greater antioxidant capacity compared to that of the pulp.
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