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Rich in healthy fats, fiber, vitamin E and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
160
KCAL / 100G
Carbs
8.5g
· 20%
Protein
2g
· 5%
Fat
14.7g
· 75%
Fiber
6.7g
Vitamins
B5
1.39mg · 28% DV
Folate
81µg · 20% DV
Vitamin K
21µg · 18% DV
B6
0.26mg · 15% DV
Minerals
Potassium ⭐
485mg · 14% DV
Zinc
1mg · 9% DV
Magnesium
29mg · 7% DV
Phosphorus
52mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.13g
MONOUNSATURATED
9.8g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
No. It is usually the same fruit with an undeveloped pit, so the taste, texture, and uses are generally very similar to a regular avocado.
It should yield slightly to gentle pressure without feeling mushy. If it is very soft, dark inside, or smells fermented, it is likely overripe.
Brush the surface with lemon or lime juice and cover it tightly to limit air exposure. Refrigeration helps slow browning, but it will not stop it completely.
Yes, especially when mashed with a little lemon juice before freezing. After thawing, the texture is softer, so it works better in spreads, smoothies, or sauces than in salads.
It pairs well with eggs, yogurt, legumes, and whole grains for a more balanced and filling meal. It also goes well with lemon, tomatoes, herbs, and leafy greens.
Because it is relatively high in fat, eating a large amount right before exercise may feel heavy for some people. It often works better after training or as part of a meal earlier in the day.
No single food causes weight gain just because you eat it at night. Overall calorie intake and eating patterns matter more than the clock.
Poor ripening, cold damage, or long storage can affect flavor. Letting it ripen at room temperature usually gives the best texture and taste.
Most people tolerate it well, but some people with latex allergy may also react to avocado. Large portions may also be uncomfortable for people with sensitive digestion.
Brief heating usually does not ruin it, but prolonged high heat can affect texture and some sensitive compounds. That is why avocado is most often used raw, lightly warmed, or added at the end of cooking.
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Nutrition data compiled from USDA FoodData Central and scientific sources.