Avocado

Avocado (also called alligator pear), also known as "Blessed fruit" in Taiwan, is a fruit of the Lauraceae tree that grows in the tropical regions. Although avocados grow on trees, they are fruits of plants and are named as "fruit" or "pear", but in the food classification of nutrition, avocados are classified under fats because of their rich fat content. That's why many vegetarians use avocado as an alternative for meat.

The main nutrients in avocado are monounsaturated fatty acids and Omega-3 fatty acids, which can prevent diabetes, maintain cardiovascular health, and reduce the risk of cardiovascular disease. Avocados also contain dietary fiber and vitamins as well as potassium, magnesium, and folic acid. They are also high in minerals, which can lower blood pressure and prevent strokes. Avocado is rich in bioactive compounds such as vitamin C, vitamin E, and phenols, and the phytochemicals contained in it can resist aging and inflammation. It is rich in fat and helps the body absorb fat-soluble vitamins (such as vitamin E, beta carotene), so eating avocados can fully absorb the various constituents contained in avocados. Avocados are regarded as the most nutrient-rich "superfoods" because they contain a variety of nutrients and help the body absorb them.

Because avocado is low in sugar, there is no sweetness. However, the calories of avocados are higher among fruits, and their calories are from fats rather than sugars, while the calories of other fruits come from sugars. When avocado is not yet ripe, the skin is green, it is still raw and cannot be eaten, and it is not mature until the skin slowly turns dark brown. Avocados can be frozen for 4 to 6 months. However, once the avocado is frozen, the taste will be reduced and the nutrients will be lost.