Written By Miranda Regalado
The weather has settled into the perfect temperature, not too hot nor too cold, yet another benefit of spring. With better weather, our options to enjoy life and food improve as well. If you are a taco lover or a Mediterranean-diet enthusiast, you probably already enjoy the deliciousness of avocado. This star ingredient of guacamole is also the perfect companion for many salads.
This green gem originates from Central America, grows in warm, slightly tropical climates, and is botanically considered a fruit, specifically a berry. But it’s better known for containing “the good type of fat” (mostly monounsaturated), being a good source of fiber, and boasting an array of nutrients such as B vitamins, vitamins C, E, and K, folate, potassium, and magnesium. One of its most notable benefits is that its heart-friendly fatty acids do not increase blood cholesterol and can ultimately help reduce levels of fat and cholesterol.
Contrary to what we might believe, fat is essential for every single cell in our body, of course, it is important to evaluate the source from which it comes. In the case of avocados, nature’s green butter, it is filled with “healthy fat,” supporting the health of our skin, heart, and gut and enhancing the absorption of fat-soluble vitamins. Another reason why it is beneficial to include them in our diet if we are trying to lose some pounds is that its fatty acids will help us feel fuller and slow the breakdown of carbohydrates, providing stability to blood sugar levels.
Avocados have an earthy but neutral flavor, making them a great addition to sauces, salads, sandwiches, like the infamous avocado toast, and more. But once we eat them, they continue to be a great team player by improving the absorption of phytonutrients such as carotenoids—yes, we have talked about them before—the alpha-carotene, beta-carotene, and lutein found in tomatoes, raw carrots, etc.
As with everything else, it is important to keep its consumption to a reasonable amount without overdoing it. When purchasing avocados, if you want to eat them right away, look for those that are soft to touch and have darker skin; if they feel firm, a couple of days on the counter will make them good to go. A nice trick to store unused halves, preferably with the pit in, is to add a few drops of lemon or olive oil to the exposed flesh, cover, and store in the fridge. Whether sliced, diced, or smashed, there’s a way for you to enjoy fresh and healthy creamy avocados.
