Showing Food Avocado - FooDB

General Information

Name

Avocado

Scientific Name

Persea americana

Description

The avocado (Persea americana) is a fruit native to the highland regions of south-central Mexico to Guatemala. It is widely consumed in countries such as Mexico, the United States, and Australia. The fruit has a buttery, subtly flavored flesh with a smooth texture, and is used in both savory and sweet dishes. Avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. The fruit is rich in healthy fats, particularly monounsaturated fats, and is a good source of fiber, vitamins, and minerals. The most notable chemical in avocados is oleic acid, a monounsaturated fatty acid. Avocado oil, extracted from the fruit, is used in cosmetics and pharmaceuticals due to its moisturizing and anti-inflammatory properties (PMID: 37830928, PMID: 23448442). Avocados are often eaten raw, but can be cooked in various ways, including grilling, roasting, or frying. A peculiar mode of preparation is the traditional Mexican method of ripening avocados by placing them in a paper bag with an apple or banana, which helps to speed up the ripening process.

Primary ID

FOOD00130

Picture

Classification

Group

Vegetables

Sub-Group

Fruit vegetables

Taxonomy

Superkingdom

Eukaryota

Kingdom

Viridiplantae

Phylum

Streptophyta

Class

Magnoliopsida

Order

Laurales

Family

Lauraceae

Genus

Persea

Species

americana

Variety

Not Available

External Links

ITIS ID

Wikipedia ID

Composition

Compounds

Compound	Structure	Content Range	Average	Reference
Compound				Reference

Macronutrients

Macronutrient	Content Range	Average	Reference
Nutrient			Reference

Micronutrients

Micronutrient	Content Range	Average	Reference
Nutrient			Reference

References

Content Reference

— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.