Re: The Skinny on Avocados

May 19, 2008

Boris-

> Thus, it seems to have an advantageous fat composition, no?

I think it's more illuminating to look at the fat itself, and avocado

oil is 13.5% PUFA according to NutritionData.com. That (combined with

the carb content) doesn't mean there's no place for avocados in a

healthy diet, but it does suggest, sadly, that guacamole isn't a good

staple.

-

May 19, 2008

Personally, I adore avocados. Always have.

Over the last few years I've noted that organic ones taste amazingly better

than non-organic ones and they have a much better texture to them. If only

they weren't up to $2 each I'd probably eat one daily.

Don't buy the " florida " avocados - they don't share the same fat profile

(they're marketed as a low fat avocado, they are larger, have smooth skin

and they're just plain disgusting - at least if you're expecting a Haas.)

You need the real Haas ones for what you listed below.

-Lana

On 5/19/08, Boris the Chorus <grooverocknyc@...> wrote:

>

> What's the general consensus on Avocado: health benefits, nutritional

> value, fat composition?

>

> From Wikipedia:

>

> Avocado, raw (edible parts)

> Nutritional value per 100 g (3.5 oz)

> Energy 160 kcal 670 kJ

> Carbohydrates 8.53 g

> - Sugars 0.66 g

> - Dietary fiber 6.7 g

> Fat 14.66 g

> - saturated 2.13 g

> - monounsaturated 9.80 g

> - polyunsaturated 1.82 g

> Protein 2 g

> Thiamin (Vit. B1) 0.067 mg 5%

> Riboflavin (Vit. B2) 0.130 mg 9%

> Niacin (Vit. B3) 1.738 mg 12%

> Pantothenic acid (B5) 1.389 mg 28%

> Vitamin B6 0.257 mg 20%

> Folate (Vit. B9) 81 ìg 20%

> Vitamin C 10 mg 17%

> Calcium 12 mg 1%

> Iron 0.55 mg 4%

> Magnesium 29 mg 8%

> Phosphorus 52 mg 7%

> Potassium 485 mg 10%

> Zinc 0.64 mg 6%

>

> Thus, it seems to have an advantageous fat composition, no? Also, a good

> aboumt of potassium, and B6 (is it a well absorbable form?). The only

> questionable thing is the 8+grams of carbs, though I deem it acceptable

> especially if shared in a salad w/ another person thus cutting it to half.

>

> Any info appreciated.

>

> Best,

>

> Boris

>

May 19, 2008

If only

> they weren't up to $2 each I'd probably eat one daily.

Only $2 a piece for organic avocados?? Consider yourself lucky, Lana!

Here in WA state I can usually expect $3 to $3.50 a piece for organic

and about $1 - $2 for non-organic. But, I agree, I would eat them every

day if I could.

BTW, once they're ripe put 'em in the fridge! They'll keep much longer.

May 19, 2008

My goodness!! That's ridiculous!! I guess I AM lucky but I still can't

afford them! LOL

I never got into refrigerated avocados... then again, I don't like much of

my produce refrigerated, so I shouldn't be so surprised.

-Lana

Only $2 a piece for organic avocados?? Consider yourself lucky, Lana!

> Here in WA state I can usually expect $3 to $3.50 a piece for organic

> and about $1 - $2 for non-organic. But, I agree, I would eat them every

> day if I could.

>

> BTW, once they're ripe put 'em in the fridge! They'll keep much longer.

>

May 19, 2008

WOW! I get them for $1.28 through my organic co-op.

Kathy

---- <mattandgina@...> wrote:

=============

If only

> they weren't up to $2 each I'd probably eat one daily.

Only $2 a piece for organic avocados?? Consider yourself lucky, Lana!

Here in WA state I can usually expect $3 to $3.50 a piece for organic

and about $1 - $2 for non-organic. But, I agree, I would eat them every

day if I could.

BTW, once they're ripe put 'em in the fridge! They'll keep much longer.

May 19, 2008

I guess I must be super lucky. I've had a pretty much none stop

supply of tasty avocados since November for absolutely free. I had so

many I was giving them away by the dozen, every few weeks. The tree

that I was harvesting just finished its season and I bet I picked at

least 500 since November.

I do love avocados but high fiber foods seem to react funny with my

flora...I do better with less fiber and more fermented foods.

-

>

> My goodness!! That's ridiculous!! I guess I AM lucky but I still can't

> afford them! LOL

>

> I never got into refrigerated avocados... then again, I don't like

much of

> my produce refrigerated, so I shouldn't be so surprised.

>

> -Lana

>

> Only $2 a piece for organic avocados?? Consider yourself lucky, Lana!

> > Here in WA state I can usually expect $3 to $3.50 a piece for organic

> > and about $1 - $2 for non-organic. But, I agree, I would eat them

every

> > day if I could.

> >

> > BTW, once they're ripe put 'em in the fridge! They'll keep much

longer.

> >

>

May 19, 2008

Now you're just rubbing it in... *pouts as she hasn't had an avocado in at

least 3 months*

-Lana

On 5/19/08, gdawson6 <gdawson6@...> wrote:

>

> I guess I must be super lucky. I've had a pretty much none stop

> supply of tasty avocados since November for absolutely free. I had so

> many I was giving them away by the dozen, every few weeks. The tree

> that I was harvesting just finished its season and I bet I picked at

> least 500 since November.

>

> I do love avocados but high fiber foods seem to react funny with my

> flora...I do better with less fiber and more fermented foods.

>

> -

>

May 19, 2008

They are around $3 a pop here, so I almost never buy them. But I work

at the health food store and one morning I walked into the produce

room just as they were culling about two dozen almost perfect

avocados! mmm....I feasted that week.

I am waiting for the stars to align again and send me a few more tasty

treasures.

May 20, 2008

In my experience, they're like all plant products--their health

effects depend largely on the overall quality. A low-Brix,

low-mineral-content avocado (or any other fruit or veggie) is a health

risk, relatively. I'm always careful to only eat the high-quality

ones. I can tell the difference in my health.

mike

May 20, 2008

I wonder if they are one of those tropical fruits that are being

irradiated? I read some thing on the internet (from USDA I think)

that a lot of tropial fruits would be required to be irradiated to

ensure they weren't importing tropical pests that could harm our

tropical fruit industry. I've heard it really harms their

nutritional content and flavor but they don't rot as quickly so

better shelf life.

> >

> > What's the general consensus on Avocado: health benefits,

nutritional

> > value, fat composition?

> >

> > From Wikipedia:

> >

> > Avocado, raw (edible parts)

> > Nutritional value per 100 g (3.5 oz)

> > Energy 160 kcal 670 kJ

> > Carbohydrates 8.53 g

> > - Sugars 0.66 g

> > - Dietary fiber 6.7 g

> > Fat 14.66 g

> > - saturated 2.13 g

> > - monounsaturated 9.80 g

> > - polyunsaturated 1.82 g

> > Protein 2 g

> > Thiamin (Vit. B1) 0.067 mg 5%

> > Riboflavin (Vit. B2) 0.130 mg 9%

> > Niacin (Vit. B3) 1.738 mg 12%

> > Pantothenic acid (B5) 1.389 mg 28%

> > Vitamin B6 0.257 mg 20%

> > Folate (Vit. B9) 81 ìg 20%

> > Vitamin C 10 mg 17%

> > Calcium 12 mg 1%

> > Iron 0.55 mg 4%

> > Magnesium 29 mg 8%

> > Phosphorus 52 mg 7%

> > Potassium 485 mg 10%

> > Zinc 0.64 mg 6%

> >

> > Thus, it seems to have an advantageous fat composition, no?

Also, a good

> > aboumt of potassium, and B6 (is it a well absorbable form?). The

only

> > questionable thing is the 8+grams of carbs, though I deem it

acceptable

> > especially if shared in a salad w/ another person thus cutting it

to half.

> >

> > Any info appreciated.

> >

> > Best,

> >

> > Boris

> >

>

May 20, 2008

Mike,

Good observation. As an avocado grower, I attempted to cross the line &

declare my grove of around a thousand mature trees from a hobbie to a buisness.

I was encouraged to go to one of the big Calavo type meetings, & I was very

discouraged. It appeared to me that the cooperate avo was all about quantity

not quality. Glad you can tell the difference between an over fertilized avo

than one grown more naturally in virgin loam soil.

Best regards, Jim

michael g <tropical@...> wrote:

In my experience, they're like all plant products--their health

effects depend largely on the overall quality. A low-Brix,

low-mineral-content avocado (or any other fruit or veggie) is a health

risk, relatively. I'm always careful to only eat the high-quality

ones. I can tell the difference in my health.

mike

Well done is better than well said..., Jim Igo

May 20, 2008

AFAIK, A good number of them are grown in California. Dunno about the off

season supply though.

-Lana

On Tue, May 20, 2008 at 8:10 AM, haecklers <haecklers@...> wrote:

> I wonder if they are one of those tropical fruits that are being

> irradiated? I read some thing on the internet (from USDA I think)

> that a lot of tropial fruits would be required to be irradiated to

> ensure they weren't importing tropical pests that could harm our

> tropical fruit industry. I've heard it really harms their

> nutritional content and flavor but they don't rot as quickly so

> better shelf life.

May 20, 2008

You can really tell a difference with your taste buds alone. Some

will have a watery taste while some will taste rich and meaty like

bacon, same variety, ripeness, and all.

I'd be willing to bet the 'bacony' avocados have much more nutrients

available. If I ever get a watery tasting one I it spit it out and

won't eat it.

-

> In my experience, they're like all plant products--their

health

> effects depend largely on the overall quality. A low-Brix,

> low-mineral-content avocado (or any other fruit or veggie) is a health

> risk, relatively. I'm always careful to only eat the high-quality

> ones. I can tell the difference in my health.

>

> mike

>

> Well done is better than well said..., Jim Igo

>

May 20, 2008

Yes. Bacon is a variety of avo grown. Mostly fuertes & hass. Other more

common are cannon(they can get as large as a cannon ball, sometimes called reed

avo) One of the more pecular varieties is zutano avo, it is purple in color &

very tasty.

Jim

gdawson6 <gdawson6@...> wrote:

You can really tell a difference with your taste buds alone. Some

will have a watery taste while some will taste rich and meaty like

bacon, same variety, ripeness, and all.

I'd be willing to bet the 'bacony' avocados have much more nutrients

available. If I ever get a watery tasting one I it spit it out and

won't eat it.

-

> In my experience, they're like all plant products--their

health

> effects depend largely on the overall quality. A low-Brix,

> low-mineral-content avocado (or any other fruit or veggie) is a health

> risk, relatively. I'm always careful to only eat the high-quality

> ones. I can tell the difference in my health.

>

> mike

>

> Well done is better than well said..., Jim Igo

>

May 20, 2008

>

> You can really tell a difference with your taste buds alone.

Yes, that's true, for all produce. Good-quality fruit is also much

less likely to have " bad spots " , and generally will not rot or mold.

It's also heavier for its size, and you can feel the difference in

weight.

mike

May 20, 2008

I'm referring to the taste and not the variety. Some hass and fuerte

have much meatier richer tastes that reminds me of bacon from a pig.

I know there is a variety named bacon.

-

>

> Yes. Bacon is a variety of avo grown. Mostly fuertes & hass.

Other more common are cannon(they can get as large as a cannon ball,

sometimes called reed avo) One of the more pecular varieties is

zutano avo, it is purple in color & very tasty.

>

> Jim

>

May 20, 2008

,

Taste is very subjective & I would venture to say that there are those who

would ague that all avos taste the same, it is only guacamole to them. It was

meant as a compliment to your taste buds to discern the flavors, textures, &

consistancy of the various avocados. As an experienced grower, I would be

delighted if people could add to the list of avocados mentioned, as I am sure

there are many hybreads these days.

Jim

gdawson6 <gdawson6@...> wrote:

I'm referring to the taste and not the variety. Some hass and fuerte

have much meatier richer tastes that reminds me of bacon from a pig.

I know there is a variety named bacon.

-

>

> Yes. Bacon is a variety of avo grown. Mostly fuertes & hass.

Other more common are cannon(they can get as large as a cannon ball,

sometimes called reed avo) One of the more pecular varieties is

zutano avo, it is purple in color & very tasty.

>

> Jim

>

Well done is better than well said..., Jim Igo

May 20, 2008

Yes. It has been my experience that the rot spots on avos are invariably caused

by over fertilization & mass production.

Jim

michael g <tropical@...> wrote:

--- In , " gdawson6 " <gdawson6@...>

wrote:

>

> You can really tell a difference with your taste buds alone.

Yes, that's true, for all produce. Good-quality fruit is also much

less likely to have " bad spots " , and generally will not rot or mold.

It's also heavier for its size, and you can feel the difference in

weight.

mike

Well done is better than well said..., Jim Igo

May 20, 2008

Taste is as subjective as can be, no doubt. My goats will devour

olive leafs in large quantities while chewing on one makes me cringe.

I was just saying I notice a big difference in avocados, especially

when I would get loads of them from dumpsters that trader joes and

wholesale places. They like to toss them just as they get ripe

enough. Some would just taste bland and watery and some would be

savory and delicious, and it would be a remarkable difference.

I eat them by themselves with salt, so I notice a difference easier

than if you made guacamole. I consider them the ideal travel food for

when I go out and just take an avo or two, a spoon, and some salt.

Also, in regards to your other post. I am in Altadena, ~30 minutes

north of LA but I am up a lot higher elevation wise and in the

mountains of the national forest. Gets a bit chilly in the winter

nights but most plants still do well up here.

-

> I'm referring to the taste and not the variety. Some hass

and fuerte

> have much meatier richer tastes that reminds me of bacon from a pig.

> I know there is a variety named bacon.

>

May 20, 2008

Hi,

If you are talking about the Angeles National Forest, yes it is a little too

far east & high in elevation for avocados. In the past, I lost lots of avocados

in the Ramona area due to seasonal frost conditions.

Just, Jim