Health Facts Avocado (EN)


Avocados are some of the most energy-and nutrient-rich fruits and are true marvels that we should eat regularly! Often labeled as too greasy, they actually contain a lot of valuable unsaturated fatty acids, which even stimulate the breakdown of fat in the body and are also full of great ingredients:

  • many vital, essential amino acids
  • high content of fiber, which stimulates digestion and reduces cholesterol levels and thus act great for the heart and circulatory system
  • many complex carbohydrates, which saturate a long time and keep blood sugar levels stable
  • many minerals and trace elements (potassium, magnesium, phosphorus, calcium, iron, copper, manganese)
  • a lot of vitamins (vitamin A, vitamin C, D, E, K and many B vitamins) that are important for blood formation, bones and teeth among others, , let the skin glow and strengthen the eyesight
  • valuable unsaturated fatty acids (especially oleic acid, which is also found in olives) which ensure that the fat-soluble vitamins A, D, E and K can be absorbed by the body and help reduce the risk of heart disease
  • important antioxidants that are mostly found right underneath the skin in the darker green flesh (so make sure to eat that, too!)

A lot of convincing arguments, right?

Regarding storage / processing:

Avocados do not ripen on the tree, which is why we buy them immature. Depending on how far the maturation process has already progressed, one must still store them about 1 week at home (not in the fridge, otherwise the maturation is stopped). To expedite this, I usually put them in a bowl of apples, as they exude a gas that makes other fruit ripen faster (which is why you should always store apples separately).

Whether an avocado is ripe, you can tell if it gives in slightly when pressed and when they (for some species such as „Hass“) turns dark.

A little trick to provide the flesh from turning brown: leave the avocado stone in the flesh until you serve the avocado (or, for example in the guacamole), because it contains an enzyme that prevents browning.

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