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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Gently squeeze the avocado in the palm of your hand. A ripe avocado will yield to gentle pressure without feeling mushy. The skin color of Hass avocados also darkens as they ripen.
Unripe avocados take 4-7 days to ripen at room temperature. Once ripe, they last 3-5 days in the refrigerator.
Yes, it is best frozen mashed with a bit of lemon or lime juice in an airtight container or freezer bag for up to 3-6 months.
Depending on the use, good substitutes include hummus, silken tofu, Greek yogurt, or mashed green peas for a similar texture.
Browning is caused by oxidation when the enzyme polyphenol oxidase in the flesh reacts with oxygen in the air.
Place the avocado in a brown paper bag with an apple or banana; these fruits release ethylene gas which speeds up the ripening process.
Botanically, the avocado is a large berry with a single seed, making it a fruit.
They are exceptionally high in healthy fats (oleic acid), fiber, potassium, Vitamin K, Vitamin E, and B-vitamins like Folate.
Wash the outer skin first. Cut lengthwise around the pit, twist to separate halves, remove the pit with a spoon, and scoop out the flesh.
raw california avocado is a versatile ingredient found in cuisines around the world. With 167 calories per 100g and 2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While rare, some people with latex allergies may experience a cross-reaction known as latex-fruit syndrome when eating avocados.