 |
Avocado
Scientific Name: Persea americana
Family Name: Lauraceae
|
The Avocado (Persea americana of the Lauraceae or laurel family) is originally from Central America and is widespread in Peru, Costa Rica, Guatemala and the southern states of America, where numerous varieties of different color and fragrance are grown. The fruit is shaped like an elongate pear, with a yellowish white pulp tending to green, of a semifirm consistency; in the lower part there is a single large seed. The Israelis seem to have been the first people to bring the avocado across the ocean, thinking, correctly, that the climatic conditions of their country would be suitable for the cultivation of this plant. In a short time their avocado orchards were able to produce the amount needed to supply all the European markets. The chemical composition of the avocado shows that the percentage of water, about 60%, is relatively low compared to the average of other fruits, so consequently there is a higher percentage of other components, increasing the nutritional value of the fruit. Lipids are present in large amounts, 30%. The digestible carbohydrates are only 3 to 10%. As well as protein and mineral salts, there are many vitamins, from A to K, including B1, essential for normal metabolism, and B2 which stimulates growth; also vitamin C (antiscorbutic) and pantothenic acid. The avocado is therefore highly nutritious, supplying about 250 calories per 3 1/2 ounces (100 grams) of pulp. It is eaten fresh and, because of the low percentage of sugars, can be used in antipasto and salads. If it is prepared some time before it is to be eaten, the stone should be left in the dish with the pulp, as otherwise it will turn black and look very unappetizing. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]