good for you
Every meal tastes better when California avocados are included. The peak season for this heart-healthy fruit is spring through summer, but 3,000 hard- working growers are busy year-round nurturing the crop so we can enjoy one of the world’s most nutritious fruits. Eating avocados is key to a healthy diet, plus they are associated with a reduced risk of several chronic diseases, including heart disease and certain cancers. The health benefits continue to add up. Avocados: What’s not to love?
Tips and insights from a registered dietitian
Story by Tawnie Graham
Avocados: Are low in saturated fat and contain naturally good fats.
Are a great source of fiber, which provides of feeling of fullness with fewer calories. Have only 80 calories per serving (one-third of a medium-sized avocado). Contain more phytosterols than any other fruit. These compounds lower cholesterol when consumed twice daily as part of a diet low in saturated fat and cholesterol. May help with weight loss, weight management and type 2 diabetes.
Because of its pear shape and green skin, the avocado is also called the alligator pear.
There are hundreds of types of avocados, but seven varieties are grown commercially in California. The Hass variety is by far the most common.
For faster ripening, place avocados in a paper bag with a kiwi fruit or apple. Avocados, kiwi fruit and apples all produce ethylene, a natural plant hormone that triggers the ripening process.
Avocados were once considered a luxury food reserved for royalty.
Treat yourself to creamy avocados and include them with breakfast, in salads for lunch or dinner and in your favorite desserts. You’ll find recipes for Avocado Pesto and Black Bean Avocado Brownies at krollskorner.com.
Tawnie Graham is a registered dietitian nutritionist, cookbook author, owner of food blog Kroll’s Korner and a mom. Follow her on krollskorner.com and on Instagram at @ krolls_korner .
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July/August 2023
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