The popularity of avocado is down to its rich, creamy texture and mild flavour. The avocado, or Persea Americana, is a fruit that belongs to the family of lauraceae; a group that also includes members such as cinnamon and laurel. There are dozens of varieties of avocado, ranging in size, colour and texture. All are native to tropical climates and when harvested, the flesh softens to a buttery texture that has become extremely popular in everything from dips to desserts.
Avocados are an excellent source of monounsaturated fat and vitamin E, and are a good source of folate. They also supply more soluble fibre than other fruit and contain a number of useful minerals including iron, copper and potassium.
Avocados are high in fat with 60 per cent of this being monounsaturated fats, which research suggests helps to protect against heart disease and lower blood pressure. They are also an excellent source of potassium, folate and fibre, all of which benefit the heart and cardiovascular system.
The oils supplied by avocado include oleic acid and linoleic acid, these unsaturated fats are recommended as part of a balanced diet to help manage cholesterol.
There is no doubt that the calorie content of avocados is greater than other fruits and vegetables. However, an interesting study has shown that the fat and fibre content of avocados leads to feelings of satiety which helps regulate appetite.
Alongside the benefits outlined above, avocado are a rich source of protective vitamin E as well as carotenes including lutein and zeaxanthin which are thought to help keep the eyes healthy.