The avocado is widely used in Mexican cuisine, although in
several South American countries is not very popular. However, it is a very
complete food that contains a type of fat that is easily digested rapidly
converted into available energy. It contains very low carbohydrate, 100 g
contains about 200 calories only.
Among their properties, ability to lower cholesterol,
eliminate uric acid and regulate intestinal transit are noteworthy. It contains
abundant vitamin B group s and is
known for its folic acid, essential in
pregnancy, and involved in neural tube formation of the baby.
Due to the presence of vitamins A, C and E, acts as an antioxidant preventing tissue damage
and premature aging of the skin, also protecting the body from heart disease
risk.
In addition, its high potassium and low sodium percentage,
make it an ideal food for people suffering from hypertension.
The avocado also contains minerals like calcium, magnesium,
phosphorus, sulfur, copper and iron.
It is important to choose the avocado at the time of
purchase, as this fruit does not ripen on the tree but after being Arrando of
the tree. To choose an avocado right to:
- Click a montadientes at the end of the stem, if it comes out easily and is suitable for avocado consumption.
- Stir the fruit around and listen to hear if the stone has been detached from the flesh or pulp.
- Slightly tighten the area and check that the pendulum is soft.
- Choose avocados with smooth skin and shiny. The pulp may yield slightly to gentle pressure of the fingers.