Here’s a comprehensive look, based on recent scientific studies, at what doctors and researchers are saying about avocado consumption: its benefits, its limitations, and what you need to know to get the most out of it—while staying well-informed.
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1. Nutritional composition of avocado
The avocado is an unusual fruit: unlike most fruits rich in carbohydrates (sugars), it is especially rich in “good” lipids and useful molecules. Among its components:
monounsaturated fatty acids (especially oleic acid): this type of fat is associated with favorable effects on cholesterol and cardiovascular health.
dietary fiber (for example, around 4 g per portion): which contributes to satiety and good intestinal function.
vitamins and minerals: potassium, folate (vitamin B9), vitamin E, vitamin K, magnesium, antioxidants such as beta-carotene, lutein and zeaxanthin.
low sugar content compared to other fruits.
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