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Avocado

 The avocado, a tree likely originating from South- Central Mexico is classified as a member of the plant family Lauraceae. The fruit of the plant is botanically a large Berry containing a single large seed. The scientific name is Rersea Americana.

The benefits of Avocados are, it is a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acid. Avocados contain high levels of healthy beneficial fats, which can help a person feel fuller between meals.


Avocados are cultivated in the tropical and Mediterranean climates of many countries with Mexico as the leading producer of avocado, supplying 32% of the world total. There are many varieties of avocados.

The Avocado tree also has a long history of cultivation in central and South America, likely beginning as early as 5000BC. A water jar shaped like an avocado, dating to AD900, was discovered in the pre- Incan city of Chan Chan.

The fruit is not sweet, but distinctly and subtly flavored, with a smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. Avocado is common in vegetarian cuisine as the substitute for meats in sandwiches and salads because of its high-fat content.


Credits: Pooja



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