Recently, on Instagram I shared a great idea for lunch: burritos. The key ingredient of burritos is certainly guacamole sauce, which is made up of a favorite of many – avocado.
If you use avocado frequently in your diet, I believe that you already have your system where to find a good avocado, how to choose it, because we all know that to find a good avocado is really an endeavor in our market.
I decided to do mini research, and in this text summarize the less known and less popular information about this fruit / vegetable.
The cultivation of avocado in various parts of the world began in the 19th century. Over time and in line with demand, it has become a food that is available throughout the year. What is interesting is that avocado became a star in 2012 when the first discussions about “good and bad fats” begun. And the avocado of course belongs to good guys.
The market profiled the cultivation of two basic types of avocado: haas and fuerte. Haas avocado has outer black and rough crust, while the fuerte is green and has a smoother skin. The interior of the mature avocado has a buttery structure and a nutty taste. It is precisely during winter and spring that it is considered the peak of the avocado season.
Avocado is quite a caloric fruit, and one avocado contains 250 calories. It is considered that sufficient portion of avocado per person is 50 calories. Such a portion has a healthy dose of mono and polyunsaturated fats. One portion of avocado contains a lot of vitamin C, vitamin K, folic acid and iron. Avocado is rich in lutein, an antioxidant that helps keep eye, skin and hair healthy.
When purchasing, do not buy a hard avocado because it is not mature. Look for a softer one. Avocado will achieve the required maturity at room temperature in 2 days.
Apart from guacamole sauce, you can cut avocado fresh for breakfast, serve with salad, and spice with lemon juice, aceto balsamico or olive oil.