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Avocado

Creamy and useful in salads, guacamole and some shakes. It provides fat and fiber; serving size still matters.

Illustrative ingredient cover: Avocado
AI-generated ingredient image. Amount not measured.

A reference for 50 g

Generic estimate for Avocado flesh. This is not an individually recommended serving.

kcalProtein gFat gTotal carbs gFiber gNet carbs g
8017.34.33.40.9

We do not assign GI by assumption. Learn what it measures ↗

When buying

Choose fruit that yields slightly to gentle pressure if using today. If firm, allow it to ripen before refrigerating.

In the kitchen

  1. Cut on a stable board; do not strike the pit with a knife while holding the avocado.
  2. Weigh the flesh without skin or pit.
  3. Use diced, mashed or blended; its texture can replace some cream in certain formulations.

Storage

Refrigerate cut flesh in a closed container. Lemon may slow browning but does not replace refrigeration.

Recipes with avocado

13 preparations use this ingredient. Each recipe’s numbers include all ingredients. Recipes marked ES are currently available in Spanish.

Sources and approach

Generic estimates, not certified analyses. Check the exact label or data sheet before using them in a clinical plan.

USDA FoodData Central ↗ · Safe cooking temperatures ↗

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