avocadosOn my trip to San Francisco last month I learned something else, I learned I like avocados. Who would have guessed? Apparently, Californians put avocados on practically everything – they were all over every menu we saw. On our first night, Taylor and I walked a block or so to a local café for dinner. I had a burger and normally I am a plain burger person – I don’t get lettuce, pickles, onions, mustard, etc. on my burgers and sandwiches, but as you know I am on the Journey of Me. That journey includes me saying yes to things and that includes trying new foods. So I left the avocados stay on my burger and tried it and it was good! They are very creamy and yummy and made a really nice addition to the burger.

While I typically would think of an avocado as a vegetable, it is a fruit actually. They have gotten a bad wrap about being high in fat, but most is monounsaturated fat. The two most common varieties of avocados sold in the USA are Hass and Fuerte which are both grown in California, where 90% of the domestic avocado crop is from. Another interesting fact is that they do not ripen on the tree; they can be left on the tree for up to 7 months.

Nutrient content of avocados
Serving size: 1 medium
Dietary fiber 10 grams
Fat 31 grams
Carbohydrate 15 grams
Protein 4 grams
Calcium 22mg
Iron 2mg
Zinc 1mg
Potassium 1,204mg
Magnesium 78mg
Phosphorus 82mg
Vitamin A 123mg
Vitamin C 16mg
Thiamin 0.2mg
Riboflavin 0.2mg
Niacin 3.8mg
Vitamin B6 0.5mg
Vitamin E 3mg

I am planning on trying to find more recipes and uses to incorporate avocados into our meals. The California Avocado Commission has a lot of useful info on their website that I can start with. If you have any tips or recipes to share please do!

Nutritional data and other facts collected from the Encyclopedia of Foods: A Guide to Healthy Nutritionwhich is a very handy book to have around as we try to find more healthful ways to eat in our house.