Introduction:
The green fruit is characterised by its particularly mild to nutty taste and its creamy-buttery consistency.
Use/Preparation:
The fruit can be prepared as guacamole, on bread seasoned with salt and pepper, in a salad or in a smoothie. They should not be heated, otherwise they taste slightly bitter.
Health:
The high content of unsaturated fatty acids has a positive effect on cholesterol levels. The fats contained ensure that vitamins and nutrients can be absorbed well by the body. Among other things, they provide B vitamins, vitamins K, D and E as well as the minerals potassium and calcium.
Alternatives:
Walnuts are a valuable alternative to avocados. They also have a high content of monounsaturated and polyunsaturated fatty acids. Guacamole can also be prepared without avocado - as protein-rich pea guacamole.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 167/697 |
| Fat | 15,4 g |
| Healthy fatty acids | 2,1 g |
| Carbohydrates | 8,6 g |
| Sugar | 0,3 g |
| Protein | 2 g |
| Salt | 0 g |
