Avocado is originally from South Central Mexico and recently was showed that was present in Peru since almost 15,000 years ago. Florida was the first site of avocado trees in the 1830s but almost 80 percent of today’s crop come from California.
This fruit has a smooth buttery texture and a nut like flavor. Can be used in a savory dishes like the classic Guacamole or like a dessert as is done in Brazil. It preserves the taste if is used as raw as possible. If is cooked too long can turn them bitter. The trick to keep them from discoloring is to add a splash of lime or lemons juice. When is time to buy them, be easy on the touch and let the fingers be able to press down in a tender feel. They can be kept in the refrigerator after ripe for almost a week, and to have them ripe faster add them to a paper bag and let it sit for 2-4 days. Their skin texture and color, can be thick to thin, smooth or crinkly and green to purplish black. Their average size is 3-4 pounds.
Holistic and ayurvedic medicine look at avocados as a cooling type of food, which have the effect of clearing heat and toxins, cooling and calming the blood, harmonizes the liver, lubricates the lungs and intestines. A brain food, more than 80% of its caloric is fat. Rich in copper, which aids in red blood cell formation.
Here is some of the key nutrients that contains in the avocado:
- Monounsaturated fats
- Fat-soluble vitamins A, E and K
- Water-soluble vitamins B and C
- Trace minerals (magnesium, potassium, iron and copper)
- Antioxidant phytochemicals (such as beta-sitosterol, glutathione and lutein)
- Improve Heart Health
- Lower Risk fro Metabolic Syndrome
- Healthy Skin, Eyes and Hair
- Cancer Prevention
- Help with Weight Loss
- Better Digestive Health
- Protection from Insulin Resistance and Diabetes
- Better Hormonal Balance and Cognitive Functions
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