Avocados are a heart-healthy food that contain monounsaturated fats. Yes fats.
These types of fats are good for you.
Thanks to their high fat content, avocados afford you a significant amount of carotenoid absorption. Hence, the benefit to your heart.
Avocados have been shown to lower heart disease, improve LDL blood levels, and lower oxidative stress in the bloodstream once consumed. It’s status as a “high-fat” food is not damaging to our health at all. The mono unsaturated fat is similar to that found in olives and olive oil, and deemed to be healthy in current research.
In a recent study, compared to adults who stay away from avocado consumption, those who eat avocados have been found to experience a greater amount of fiber intake, improved levels of vitamin K, and better absorption of vitamin E.
Avocado has also been shown to provide a varied and significant amount of antioxidant and anti-inflammatory nutrients, benefitting the entire body. Avocados also appear to help decrease insulin secretion and increase satiety, assisting weight management.
It’s important to know, when buying avocados, that the higher fat content is usually found in smaller varieties. Overripe fruit will tend to have an elongated “neck”. Ripe avocados will be creamy in texture inside with a rich, nutty flavor.
When it comes to eating avocados, it turns out that the greatest phytonutrients concentration is actually in the peel and pit. Unfortunately, those are the parts of the avocado most people do not eat. To get the most nutrients, it is best to simply slice into the avocado, divide in half around the pit and peel back the skin, being sure to eat the dark flesh directly under the peel. The healthiest way to ingest avocado is raw and unheated.
Avocado may be enjoyed in a host of ways. The World’s Healthiest Foods organization suggests the following:
- Combine chopped avocado, onion, tomato. Add minced cilantro, lime juice and seasoning for a zesty guacamole.
- Use ripe avocados as a spread to replace mayonnaise for a healthier sandwich.
Read the full article here: Avocados