Avocado is a great source of fat, potassium & phosphorus

Avocado has twice as much energy value as in bananas. It is a rich source of fat, potassium, phosphorus, magnesium, calcium and ascorbic acid.  Avocado also has fair amount of vitamin A and B.

The pulp of avocado has a buttery consistency and blend in taste with a nutty flavour. It has a pleasant aroma of the interior shell of a tender coconut. A person normally gets used to the taste and starts relishing it after tasting once or twice. Its pulp is used as a sandwich filling or spread, in icecream and milk shake. The fruit is considered better for diabetic patient due to low sugar content. It’s fat is harmless. The oil from avocado is widely used for the preparation of cosmetics. The purple variety contains as much as 17 per cent of oil. The avocado for all purposes is a salad fruit and should be eaten fresh.

Nutritive value per 100 g of avocado:

Energy (kcal) : 215
Fat (g) : 22.8
Minerals (g) : 1.1
Calcium (mg) : 10
Phosphorus (mg) : 80
Iron (mg) : 0.7
Potassium (mg): 368
Vitamin C (mg): 16mg

Area of production

Avocado is cultivated commercially in Mexico, Brazil, Colombia, Indonesia, Peru, Israel, Hawaii, Chile, South Africa, Australia and California and Florida (USA).

In India, it is grown in small pockets as scattered trees around Bangalore and hill slopes of Tamil Nadu, Kerala and Karnataka. The exact acerage under avocado is not available.

Varieties

The avocado belongs to the family Lauraceae. The three ecological races have been recognised Le. Mexican race, Guatemalan race and West Indian race. The Mexican race is included in the group Persea drymifolia and the Guatemalan and the West Indian races are included in the group of Persea americana.

1. Mexican Race: The leaves of this race are smaller than those of Guatemalan and West Indian races and sharper at the apex. It is characterised by small fruits weighing less than 250 g The fruit tends to ripen within six to eight months after flowering. Fruits have thin, smooth skin with a large seed fitting loosely in the central cavity. The flowers are heairly pubescent. This is a high land race. Amongst the three races, this is the most resistant to cold temperature. It does not thrive in tropical region

2. Guatemalan Race: This race is native to the highlands of Central America. It tends to bear larger fruit weighing 600 g which requires a longer time to develop and ripen. The fruits ripen 9 to 12 months after flowering. The fruits have thicker, harder and rougher skin as compared to Mexican race. It’s seed, held tightly in the cavity of the fruit are small. The oil content ranges between 8-15 per cent. The trees are less resistant to cold than those of the Mexican race.

3. West Indian Race: This group is native to the low lands of Central America. The fruits are medium sized, skin is smooth but leathery and glossy. Fruits are borne on long stalks and require upto 9 months for ripening from flowering. Seeds are large, fitting loosely in the cavity. The oil content is low te., 3- 10 per cent. The race is the least resistant to cold. This is the race which is likely to be successful in most parts of tropical India.

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