Avocado is considered one of the healthiest foods in the world. In recent years, their popularity has skyrocketed. It has become an in-food. However, very few people know why avocado is so healthy. PraxisVITA presents the butter fruit.
Original distribution area
The avocado has its origins in southern Mexico, where it was cultivated and used by the locals 10,000 years ago. From there, it began its triumphal march across South America, before making its way into Africa, Malaysia, and the Philippines in the mid-19th century. It has only been planted in Europe in the Mediterranean region since the beginning of the 20th century.
Vitamins and nutrients
The avocado does not have such a good reputation for anything, because it is full of valuable ingredients. First and foremost are the many unsaturated fatty acids. These lower cholesterol and support the immune system. There are also vitamins en masse, such as numerous B vitamins, vitamin K, vitamin E, and vitamin C. On top of that, there is potassium, magnesium, zinc, and copper. And 100 grams of avocado already cover 30 percent of the daily requirement for vitamin K and folic acid.
Due to the high content of folic acid, avocado is ideal for pregnant women. Because expectant mothers have to consume a much higher proportion of folic acid than the average. This is good for the unborn. Folic acid protects against miscarriage and developmental disorders. The amount of unsaturated fatty acids strengthens the heart, and 100 grams of avocado contain seven grams of fiber. This promotes digestion and prevents disorders such as diarrhea or constipation. And one more thing: the avocado contains a lot of lutein. The antioxidant strengthens the eyes and protects against eye diseases such as cataracts.
The taste of pure avocado is neutral to slightly tart. That is why it is often used as a basis for spicy dips and sauces. The avocado is not called butter fruit for nothing. It tastes very greasy.
As healthy as the avocado is, its ecological footprint is catastrophic. Only in meat production is more water used than in the cultivation of avocado. In addition, the avocado is often flown in from South America, which drives up the CO2 value. However, there is no adequate alternative. No other fruit or vegetable contains as many healthy ingredients as avocado. Beetroot comes closest to butter fruit. Nuts offer a similar content of unsaturated fatty acids. Flaxseed is also an acceptable substitute. If you don’t want to do without the avocado, pay attention to the country of origin when buying it. Avocados from Morocco or southern Europe can at least score with a better CO2 value.