Using Avocados

Ripening Avocados

It's easy to tell when an Avocado is ready to use. The fruit will be soft, and give a little when the skin is pressed. Also, the skin will be dark and less glossy than when it is not yet ripe.

Cutting and Serving Avocados

The best way to cut and serve an Avocado (if you don't have an Avocado slicing tool) is to first cut off the very top where the stem is. Then, from top to bottom, slice around the fruit down to the pit. This will allow you to separate the two halves by twisting a little and pulling them apart. The pit can be easily removed by sharply hitting the pit with the edge of your knife, then twisting to remove. The Avocado can then be cut into slices by cutting from the inside up to the skin, then pushing the slice off the skin.

If the fruit is properly ripened, it will separate easily from the skin.

Storing Avocados

When an Avocado is ripe or nearly ripe, it can be prevented from over ripening by putting it into the refrigerator. This can delay the fruit becoming ripe for up to a week. Be sure to check it every couple of days to ensure that it is not wasted.

Avocados are an excellent source of nutrition.

A 100-gram (3.5-ounce) serving of avocado contains 485 milligrams (0.02 ounces) of potassium, according to the US Department of Agriculture. In comparison, a banana has 358 milligrams (0.01 ounces) of potassium per 100 grams.

The mineral helps regulate nerve function and move nutrients into cells while taking away waste, according to the US National Library of Medicine.
Potassium also works to combat high blood pressure, according to the American Heart Association. High levels of sodium can increase blood pressure, the CDC said, and potassium allows more sodium to leave the body through our urine. This in turn lowers our blood pressure.

Mono-unsaturated Fats
Mono-unsaturated fats are fat molecules with one unsaturated carbon bond. In simple terms, it's an unsaturated fat that works to lower LDL cholesterol without affecting the good HDL cholesterol, she added.
When you have too much LDL cholesterol, it hardens along the edges of your arteries and narrows them, according to the Mayo Clinic. This reduces blood flow through the arteries, which can cause blood clots and other medical complications.

Avocados have nearly 7 grams (0.25 ounces) of fiber per 100 grams (3.5 ounces), according to the USDA.
Foods with more fiber tend to keep you satiated longer than low-fiber foods do, the Mayo Clinic said. This makes avocados a great choice for people who are watching their weight.

The fatty fruit is rich in foliate, with 81 micro-grams (0.0000028 ounces) per 100 grams (3.5 ounces) of avocado. Foliate is a B vitamin that is important for proper brain function and healthy pregnancies. The National Institutes of Health Office of Dietary Supplements recommends women of childbearing age have 400 micro-grams (0.000014 ounces) of foliate per day. Pregnant women should increase their intake to 600 micro-grams (0.000021 ounces) per day.

Foliate can help prevent birth defects, specifically those that affect a baby's brain and spine, during the early weeks of pregnancy, according to the CDC. Around half of pregnancies in the United States are unplanned, the article said, which is why it's important for all women of childbearing age to have enough foliate as part of their regular diet.




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