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The avocado is a pear-shaped fruit with skin that can be thick or thin, green or purplish black, and smooth or bumpy, depending on the variety. The flesh of the avocado is pale yellow-green and has the consistency of firm butter and a faint nut-like flavor.

Varieties

The two most commonly sold varieties of avocados in the United States are the Hass and Fuerte, both grown in California. The Guatemalan Hass avocado, the most popular variety, has a thick, pebble-textured and purplish skin and usually weighs no more than 12 ounces.

The Fuerte avocado, a Guatemalan-Mexican hybrid, has a more pronounced pear shape and is slightly larger than the Hass. It has a shiny, thin, dark-green skin with small, raised, pale spots. Florida-grown varieties, which are Mexican in origin and include the Booth, Waldin, and Lula, are larger, less costly, and more perishable than California avocados.

In addition, they contain less fat and fewer calories and lack the rich, creamy flavor of the California varieties.

Origin & botanical facts

The avocado, native to the tropics and subtropics of Central America, was first cultivated in the United States in the mid- 1800s in Florida and California. Ninety percent of today’s domestic crop of avocados is grown in California.

With a harvest of 168,000 tons, the United States is the second-largest grower of avocados in the world, behind Mexico at 718,000 tons. The avocado tree, a popular shade tree in rural and suburban Hawaii, California, and Florida, is a dense evergreen that may reach a height of 80 feet.

Avocados do not ripen on the tree; ripening is inhibited by hormones produced by the leaves. This delay in ripening is a commercial advantage because the fruit may be left unharvested for long periods (up to 7 months). However, overripe avocados may seed internally and become moldy.

Uses

Avocados that are unblemished and heavy for their size are best. Ripe avocados yield slightly to finger pressure, but if the finger leaves a dent, the avocado may be overripe.

Ripening can be hastened by enclosing the fruit in a paper bag and leaving at room temperature. Ripe avocados should be refrigerated and used within 1 to 2 days. Because cooking destroys the flavor of avocados, it is not recommended.

Fresh avocados can be sliced and added to cooked dishes just before serving. They can be diced and mixed into salads, mashed to use in toppings or dips, puréed to use in cold soups and desserts, or julienned to include in sushi rolls.

When exposed to air, avocado flesh discolors quickly. Addition of lemon or lime juice to mashed or puréed avocados can delay discoloration. Placing an avocado pit in a bowl of mashed avocados will not prevent discoloration.

Nutrient composition

Avocados are known for their high fat content; however, most is monounsaturated fat. They are low in saturated fat and are sodium- and cholesterol-free. Avocados are a good source of dietary fiber. They also contain lutein, one of the carotenes that is a phytochemical with antioxidant properties

Did you know that some foods take their toll own our mood? Some nutrients are absolutely mandatory for the good functioning of our brain and nervous system which is in charge, among others, with our good well being. Here are some of the most important nutrients to keep us happy!

1) GLUCIDS

Glucids are in charge of stimulating the production of  serotonin, a neurotransmitter that influences the so called ‘good mood’. Sugar, for instance, is one of them, but, in order to keep our organism healthy, it is better if glucids are consumed in forms of cereals, bread, potatoes, beans, but not in excess, of course, because the body will transform them into fats. Also, eat generous portions of fruits and vegetables, and, the wonderful chocolate, that, even if you care about your figure, you can consume from time to time, but in small quantities. You may non know this, but the sweet tooth you always have may be a sign of lack of serotonin.

2) MINERALS

Iron. It is essential for the whole organism, helping neurotransmitors to be formed and transported. We can find it in meat, fish, some vegetables, nuts, cereals and seeds.

Zinc. It plays almost the same role  and it is found in the same foods as iron, with the exception that we can find plenty of zinc also in liver and oysters.

Magnesium. With calcium, it helps transmit the nervous impulses. If you are stressed, your magnesium level decreases, decrease that can lead to anxiety or depression. We can get magnesium from nuts, peanuts, almonds, sesame seeds, green leafed vegetables, fish, seafood, cereals.

3)B VITAMINS

Folic Acid (B9). Stimulates the serotonin secretion. Lack of folic acid can lead to irritability

agressivity, depression. B12 Vitamin can be found in green leafed vegetables, wheat,

soya, eggs, liver, oysters, cereals, and B6 in bananas, avocados,

asparagus.

4)FATTY ACIDS

Last researches show that fatty acids Omega-3 and Omega-6 which we can find in fish, seafood, regulate some hormonal actions, including the ones for our mood. These acids are very important to our brain, improving consistently our cognitive capacity. according to these studies, consuming one portion of fat fish, at least once a week decreases the risk of developing Alzheimer. Also, fatty acids contribute to improving you skin aspect, being used in cosmetic treatments.

Original Articles. Constant-Content.

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    avocado

    The avocado is high in protein. The oil contains vitamins A, D, and E, and contains 14 minerals especially copper and iron. Also, avocados are rich in phosphorus, magnesium, calcium, sodium, and manganese. They contain more potassium than bananas, and the potassium is balanced in a ratio with sodium, making it an excellent food for heart disorders.

  • Avocados are very good for hypoglycemics because they stabilize the blood sugar.In addition they contain high quantities of protein and beneficial fats, thereby stimulating tissue growth and healing.

  Benefits:

  • reduce risk of heart attack

  •aid in blood and tissue regeneration

  •help with fatigue

  •are good for Hypoglycemia strengthen the nerves

  •are good for convalescence after a surgery

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  • Chili peppers are an irritant to the stomach and signal the bronchial cells to pour out fluid, making the lung and throat secretions less thick and sticky. Chili peppers are good, as a fibrinolytic stimulant, meaning that the hot peppers are good at preventing and dissolving blood clots. Although the effect of chili peppers only lasts a short while, their frequent consumption reduces the possibility of circulatory blockage.
  • Chili pepper contains capsaicin, which causes the mouth to burn when it is consumed. This component has a soothing effect on the bronchial passages and lungs, producing a secretion that thins the mucous in the respiratory system
  • Benefits:

    • medicinal for the lungs

    • an expectorant and decongestant

    • eases chronic bronchitis and emphysema

    • helps dissolve blood clots

    • kills pain