AVOCADO

The avocado (Persea americana) originated in south-central Mexico, sometime between 7,000 and 5,000 B.C. But it was several millennia before this wild variety was cultivated. Archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. and there is evidence that avocados were cultivated in Mexico as early as 500 B.C.

THE CONTENT AND BENEFITS OF AVOCADO

The avocado is the second fruit with the highest monounsaturated fatty acids content at 20%. This amounts to almost twenty times that of any other fruit.

Weight-watchers often stay away from avocados specifically because of the fats content of the fruit. But that's a myth. The monounsaturated fats and the wholesome nutrition helps the basal metabolic rate, and reduce overeating.

A majority of the fats content is the health-promoting monounsaturated fats, followed by smaller amounts of polyunsaturated and saturated fats.

The potassium content and calories of an avocado is three times that of a banana. Other essential minerals are iron and copper for the blood, phosphorus and magnesium.

The sodium content in avocados and its low sugar content and absence of starch make it an ideal fruit for diabetics and hypoglycemics.

It is also one of the richest source of fiber among all fruits and vegetables. Packed with vitamins A, several B-complex, especially B3 (folic acid), powerful anti-oxidants like vitamins C and E, calcium, iron, potassium, etc.