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Title : 8 Healthy Facts About Avocados
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8 Healthy Facts About Avocados

8 Healthy Facts about avocados

interesting facts about the history, cultivation and uses avocado - plus our recipe for an incredible remolachaensalada with, yes, avocados.
avocado spread European sailors en route to the New World avocados used instead of butter. avocado varieties There are over 80 varieties of avocados. losmás common is the Hass avocado year, the original tree madreTodavía is in California. Alligator Pear The avocado is also known as an alligator pear, due to its shape, green skin, and rough texture of the variety Haas. (The Florida avocado has a bright and smooth surface.) Avocado Production The two major US producers sonCalifornia and Florida fruit. The Golden State now exceeds that of SolEstado, however, with more than 6,000 trees representing about 90% delos avocado crops. Avocado Nutrition Avocados are a good source of fiber, potassium yvitaminas C, K, folic acid, and B6. Half an avocado has 160 calories, 15 grams of unsaturated fat heart-healthy, and saturated fat only 2 grams. Unoglobo contains more than a third daily value of vitamin C, and másrequisitos half day vitamin K. avocado salad Consider adding avocado or avocado oil to suensaladas. Recent research shows that antioxidants like lycopene is better absorbed ybetacaroteno with monounsaturated fat saludableaguacates have in abundance. Super Bowl Guacamole What would be without avocado guacamole? in the Superbowl Sunday, Americans consume about 8 million pounds of guacamole. porCinco May, the figure is closer to 14 million. Avoiding Browning in avocados To reduce oxidation (browning) of an already-in rodajasaguacate, sprinkle lemon juice on exposed skin and then refrigeraren a bag of plastic. beet avocado salad with Vidalia onion, orange and blood orange vinaigrette Ingredients: 3 beets, red and / or gold 2 ripe avocados 1 large blood orange, peeled, sliced ​​ 1 small Vidalia onion, thinly sliced ​​ 6 cups mixed baby greens (or green) 1/3 cup chopped walnuts, toasted Vinaigrette: oil extra virgin olive oil 3 tablespoons 2 tablespoons sherry or white balsamic vinegar 1/3 cup orange juice 2 teaspoons grated orange peel, divided 1/2 teaspoon salt fresh pepper 1/2 teaspoon Preparation:

1. Preheat oven to 400.
2. Remove the root and stem leave an inch in beets; scrub; envolvercada one foil. Place beets in a roasting pan. Bake for 45 minutes aTime or until tender. When cool enough, rub and pielescortar into pieces.
3. Prepare the vinaigrette by combining olive oil, vinegar, naranjajugo, 1 teaspoon orange zest, salt and pepper in a small bowl; whisk to combine.
4. avocado cut in half, remove pit; tablespoon avocado skin with large spoon; cut each half into 6 slices.
5. green salads divide between 6 plates; upstairs, each with beets, oranges, onions and avocado
6. vinaigrette over drizzle salad
7. Garnish with the remaining orange zest and roasted nuts

six servings ago nutrition information per serving: 238 calories; 153calorías fat; 18 g of fat; 2 g saturated fat; 0 mg cholesterol; 252 mg; 19 g; carbohydrates; 6g of fiber; 9 g of sugar; 4 g of protein.

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