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Ingredient Spotlight: Avocado

The creamy, buttery, decadent avocado.  It sure is versatile.  It can be used as a garnish or the main event; it can be mashed into a dip, blended into a drink, or sliced into a snack.  This mighty fruit sure can be delicious, and that deliciousness has been enjoyed for several thousand years.  

The avocado originated in Mexico nearly 10,000 years ago, although humans did not start consuming them until about 5,000 year later.  Although avocados remained a staple of Mesoamerica, the Spanish explorers brought it along with them throughout Central and South America, as well as Europe during the 1600’s.   One of the most popular varieties, the Hass, came into existence in the early 20th century. Although nowadays avocados are seen on plates all around the world, the avocado was regulated to Mexico and a few US states until the 1950’s. 

Nutritional Properties

Avocado is rich in:

  • Vitamin C (34% DV)
  • Potassium (28% DV)
  • B6 (26% DV)
  • Magnesium (15% DV)

Benefits of Consuming Avocadoes

Avocados are a good source of fiber, which helps with satiety and regularity.  They are low on the glycemic index, meaning they do not spike blood sugar as quickly as other foods may.  In addition, avocados are loaded with monounsaturated fat, which not only helps to absorb fat-soluble vitamins like A, D, and K, but may also help absorb antioxidants. 

How to Use Avocado

– Progress, Not Perfection –

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