Avocado (Kulu Naspati or Makhanpal)

Protein 1.7% Fat 22.8%
Minerals 1.1% Fibre -
Carbohydrate 0.8% Calcium 10 mg
Phosphorus 80 mg Iron 0.7 mg
>Calorific Value - 215 (values per 100 gms)
>Sufficient amount of Vitamin E and small amount of Vitamin C and B complex
Origin and Distribution/Food Value

The Avocado is a large seed surrounded by buttery pulp and a hard skin.It has a single large seed surrouned by buttery pulp and a hard skin. it is yellowish-green to maroon and purple in colour.The avocado tree is evergreen. The Avocado originated in Central America. Avocados are now grown in most tropical and subtropical countries including South Africa and Australia.
The avocado contains more fat than any other fruit except the olive. Its fat is of the highest quality,also contains a sufficient amount of vitamin A to maintain high resistance against bacterial infection, a quality possessed by few vegetable fats.

Keep in mind while eating Avocados

The protein of avocado is of the finest quality and is much superior to protein of bread and other cereal foods.Its composition is almost identical with that of milk.

  • Avocado Pulp

The pulp of the fruit is so free from fibre that it forms, with water, a fine emulsion which closely resembles milk in consistency and appearance.

  • Substitute For dairy Products

It is a very satisfactory Substitute for Dairy milk, the avocado may be given safely to young infants and to the feeble invalids.

  • Precautions Before Eating

As avocados become sour when cooked and cannot successfully survive freezing, they should be eaten raw and as fresh as possible. If they have to be kept for a short time, then should be stored at room temperature and not in a refrigerator.

Avocado For Various Diseases

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