While not exactly low in calories, if taken in moderation, Avocadoes make an excellent addition to salads and light meals adding a wonderfully smooth creamy texture and aroma that brings out the natural flavour in other ingredients.
What are the nutrient qualities of Avocadoes? They contain folate (the natural form of folic acid), which is one of the B vitamins needed for cell division and blood cell formation.
A lack of folic acid in pregnant women can increase the risk of various birth defects. Folate is also thought to be important for men’s sexual health.
Avocados also contain potassium, which is needed for balancing electrolytes in our bodily fluids; vitamin E, an antioxidant known to slow down the ageing process and help protect against certain types of cancer and heart disease; lutein, an antioxidant that can protect against eye diseases such as cataracts; and finally betasitosterol, a plant compound that can inhibit the absorption of cholesterol and help lower blood cholesterol levels.
As many of you will already know, catching an Avocado when it is newly ripe can be quite tricky. It’s so disappointing to cut one in half only to find a rubbery centre. It is best to go for the fruits that have a “give” in the stalk and possibly the ones which are labelled as “ready to eat”.