Although things have gotten so mixed up in the catering world that we don’t know what recipe is a vegetable or not, it doesn’t nullify the true class of these recipes.
Avocado is a fruit, a fact against the belief people have that it’s a vegetable.
While most fruits contain high levels of sugar (carbohydrates), avocado is high in “healthy” fats- a reason people mostly refer to it as the “butter” fruit.
77% of the calories in avocado is from fat. The fat is mostly monounsaturated and most of them is oleic acid (the same fatty acids found in olive oil).
Oleic acid has been shown to reduce inflammation and lower the risk of developing heart diseases.
Avocado is rich in both fatty acids and fiber and like other similar foods can help you feel satisfied after eating and keep you feeling full for longer. Some studies say that this effect can help in weight loss.
Vitamins are majorly classified as fat-soluble and water-soluble vitamins. Like their name suggest, fat-soluble vitamins are those vitamins that need fat to get absorbed into the body while water-soluble vitamins are vitamins that get absorbed into the body through water. Most plant nutrients are fat-soluble.
Including avocado in your fruit salad helps your body absorb enough plant nutrients since it contains high fat content.
Aside from the interesting benefits of the fats in the avocado fruit, there are so many other benefits from avocado. Avocado contains folate needed to make red and white blood cells, Vitamin K needed for blood clot, Vitamin C for repair of body tissues and immunity boost amd potassium which helps regulate fluid balance, muscle contraction and nerve signals.
It also contains smaller amounts of Vitamin B5 and B6 which promotes healthy skin, hair, eyes and liver and promotes brain health and reduce the risk of Alzheimer’s disease respectively.
Isn’t Avocado just an amazing fruit?

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