The function and value of avocado

Edible value of avocado

Avocado is rich in nutrients and is considered a fruit treasure in the United States, Japan, Europe and other countries.

Nutritional value of avocado

Avocado pulp is rich in various vitamins and minerals. The oleic acid contained in avocado can replace saturated fat in the diet and lower the cholesterol level in the human body. Avocado is high in fiber and can prevent constipation. The folic acid in avocado can reduce the risk of cancer and heart disease in adults. The magnesium contained in avocado can relieve migraines, anxiety and other discomforts.

The economic value of avocados

Generally speaking, avocados start to bear fruit three or four years after planting, and the yield becomes relatively stable from the sixth year onwards, requiring less investment capital. On average, each avocado tree can yield 60 to 70 kilograms of fruit, and the most can reach 200 kilograms. The yield is very high and the economic value is considerable.

The health benefits of avocado

The sugar content of avocado pulp is relatively low, only one-fifth of that of banana, and can be used as a high-fat, low-sugar food for diabetic patients. The peel of avocado can also be used to soak in water and drink, which can relieve diabetes.

The beauty effects of avocado

Avocado is rich in glyceric acid, protein and vitamins. It is a natural antioxidant that can soften and moisturize the skin, shrink pores, and absorb ultraviolet rays. At present, the United States, Japan and other countries have widely used avocado in cosmetics such as skin creams and facial cleansers.