Many Uses of Avocadoes

Uses of Avocados

Also called “alligator pear” because of its shape, avocado actually comes from an Aztec word “ahuacatl”. The fruit itself originated in Puebla, Mexico but later on,¬†¬†around 900 AD, it has spread to some parts of South and Central America. Sometime in the 19th century, it made its way to California, where 95 percent of current avocado supply in the US comes from.

As one of the world’s healthiest foods, avocado amazes us with its long list of essential nutrients. Not only is it packed with fiber, it’s also rich in omega 3 fatty acids, vitamins A, B complex, C, D, E, K, and potassium. Being the nutritional powerhouse that it is, avocado is touted for its positive effects on the heart, brain and eyes.

To retain these nutritional benefits, it’s best to eat avocado raw and unheated. This way, the nutrients especially the unsaturated fats such as those mentioned above are well preserved. If your avocado recipe requires heating, the best thing would be to use a very low temperature for the shortest time possible. Doing so minimizes the damage on the fatty acids.

One study found that 40 seconds of microwave cooking using medium heat doesn’t harm the fruit’s fatty acid content. Another useful technique would be to add raw avocado to a cooked dish. For example, you may use raw avocado cubes as topping for a creamy chicken soup. The avocado is heated but not enough to have the nutrients depleted.

Enjoy the many benefits of avocados!

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