Avocados skin range in color from yellowish green to dark purplish black depending on the variety — most have a yellow to a pale green flesh. Avocado The skin and large seed need to be removed before eating.
Avocados are fruit which grow on trees. t cultiva cados were fiirs ted in South Avo Ameri elieved a Mayan princess ate the f ca w It was b irst avoc ith lat ilors traveling to ado a er mig European sa the New Wo nd it h ration to Mexico. rld use eld mys d avo tical and cados magical power. as their form of “butter.” One tree can produce up to 400 avocados a year. California is currently the largest producer of avocados in the United States. NUTRITION FACTS Avocados are available year • Cholesterol free round in stores. • Sodium free • High in vitamin B6 • A good source of vitamin C VARIETIES • High in vitamin E • A good source There are several varieties of of potassium, avocados, and each have a unique flavor and texture. The most magnesium, folate common varieties found in the and fiber United States are: Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano. Most avocados are pear shaped. USES Avocados can be used to make guacamole, added to salads, put on Avocados are not sandwiches, used as butter on grown in Nebraska. your toast, or in place of sour cream. Primary Source: 5 to 9 a Day for Better Health program at www.5aday.gov and www.cdc.gov/nccdphp/dnpa/5aday • Designed by: in Lancaster • Designed County UNL Extension Vicki Jedlicka, Primary and www.cdc.gov/nccdphp/dnpa/5aday Source: for 9 a Day Better 5 to www.5aday.gov at program Health
This institution is an equal opportunity provider and employer. This material was funded in part by USDA’s Supplemental Nutrition Assistance Program and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-430-3244.
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the U.S. Department of Agriculture (USDA). University of Nebraska–Lincoln Extension’s educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the USDA.