The avocado is a true superfood, packed with nutrients that protect and renew fatty areas of the body. It is also an extremely versatile fruit, being not only a fabulous salad ingredient, but also excellent for dips, and as a creamy base for smoothies and shakes.
Avocadoes often get a bad press because of their high fat content, but fat is a quality issue and this rich fruit contains healthy monounsaturated fats and fat-soluble nutrients like vitamins A and E that are needed for health of fatty body parts like the skin, eyes, heart, brain and liver. For a fruit, avocadoes have a good protein content, which works with their vitamin C, B vitamins and copper content to support the production of collagen, the substance from which all of our body tissues are made – vital for good skin, bone and muscle rejuvenation.
- Combination of the right fats, vitamins, minerals and plant chemicals that support heart health, especially balanced levels of potassium and sodium.
- High levels of the carotenoid nutrient lutein which protects eyes from macular degeneration and skin from sun damage.
- Part of the Mediterranean diet for longevity and its healthy monounsaturated fat content also found in olives, nuts and seeds.
Did you know? …..the name avocado comes from the Aztec word ahuacatl, or “testicle tree”! They have always had a reputation as an aphrodisiac, though whether this is just related to their name remains a mystery. Columbus discovered them and centuries later were being called “midshipman’s butter” and being given to junior officers aboard ships. They took a long time to become popular in Europe, mainly through difficulty in growing from seed in a cold climate. In his book Vegetables, Colin Spencer says that he ate his first after reading that James Bond ate one in Casino Royale. They were still considered very exotic in the fifties in Britain, only being seen in upmarket grocers in the 1930s.Today, Israel exports almost 100,000 and there are trees in Mexico that are over 150 years old.