Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw California avocados are highly nutritious. They are rich in heart-healthy monounsaturated fats, potassium, and dietary fiber, which support cardiovascular health, blood pressure regulation, and digestion. They also provide essential vitamins like K, C, E, and folate.
A 100g serving of raw California avocado contains approximately 167 calories and 15.41g of fat. The fat is predominantly monounsaturated, specifically oleic acid, which is known for its heart-healthy benefits and ability to help lower LDL (bad) cholesterol.
While avocados are calorie-dense due to their healthy fats, their high fiber content promotes satiety, helping you feel full longer and potentially reducing overall calorie intake. When consumed in moderation as part of a balanced diet, they can support weight management by improving diet quality and reducing cravings.
Yes, raw California avocado is very keto-friendly. With only 8.64g of carbohydrates per 100g, and a significant portion of that being fiber, it has a low net carb count. Its high healthy fat content also makes it an excellent food for maintaining ketosis.
Yes, raw California avocado is an excellent food choice for diabetics. Its high fiber and healthy fat content help stabilize blood sugar levels and prevent spikes. It also has a low glycemic index, making it beneficial for blood sugar management.
Raw California avocado has a rich, creamy texture and a mild, slightly nutty, and buttery flavor. It's incredibly versatile, commonly used in guacamole, sliced in salads and sandwiches, blended into smoothies, or simply spread on toast.
raw california avocado is a versatile ingredient found in cuisines around the world. With 167 calories per 100g and 1.96 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Discover 0 recipes featuring raw california avocado with step-by-step instructions.
Browse recipes →To ripen an avocado faster, place it in a paper bag with a banana or apple at room temperature. Once ripe (yields to gentle pressure), cut it lengthwise around the pit, twist the halves apart, and carefully remove the pit. Scoop out the flesh with a spoon.
To prevent a cut avocado from browning, sprinkle the exposed flesh with lemon or lime juice, then cover tightly with plastic wrap or store in an airtight container. If the pit is still in one half, leave it in, as it can also help slow oxidation. Store in the refrigerator.
A ripe raw California avocado will yield to gentle pressure when squeezed in your palm, but it shouldn't feel mushy. The skin color often darkens from green to a darker green or purplish-black, though color isn't always the most reliable indicator for all varieties.
Botanically, raw California avocado is classified as a fruit, specifically a single-seeded berry. This is because it develops from the flower's ovary and contains a seed. Nutritionally, it's often treated more like a vegetable due to its savory applications.