Avocados Properties Benefits And Contraindications

Avocados: Properties, Benefits And Contraindications

It contains a very low proportion of water (74.2%), which is often the case in fresh fruits. This indicates that it is a concentrated fruit, with a great nutritive and caloric capacity.

It is very rich in proteins and contains all the essential amino acids, although its proportion is not optimal. In spite of this, their proteins are of great value; both in quantity and in quality.

Their fats are constituted by neutral lipids or glycerides, formed by the union of a molecule of glycerine, with 1, 2 or 3 of fatty acids, being called mono, and triglycerides respectively. The latter two are the most frequent, with a notable difference from the other two types of fats. The most abundant fatty acid is the oleic.

We found in it phospholipids; i.e. fats containing phosphorus in its molecule and which perform important functions in the tissues of the nervous system.

Finally, although in small quantities, we can also find free fatty acids, i.e., not bound to glycerin. As can be seen, their fats are of a high biological value, mostly unsaturated and devoid of cholesterol.

As for its vitamins, stand out the B6, B9, A and E; these two last powerful antioxidants that prevent the aging of the cells.

Avocados Properties Benefits And ContraindicationsComposition.

COMPONENT    For each 100 g of raw edible part

  • Energy 161 Kcal =               674 Kj
  • Proteins:                               98 g
  • Carbohydrates:                    39 g
  • Fiber:                                     00 g
  • Vitamin A:                            0 mcg
  • Vitamin B1:                          108 mg
  • Vitamin B2:                          122 mg
  • Vitamin B3:                          27 mg EN
  • Vitamin B6:                          500 mg
  • Vitamin B9:                          9æg
  • B12 vitamin    –
  • Vitamin C:                            90 mg
  • Vitamin E:                            30 mg EaT
  • Calcium :                               0 mg
  • Match:                                   0 mg
  • Magnesium:                         0 mg
  • Iron:                                       02 mg
  • Potassium:                            599 mg
  • Zinc:                                       420 mg
  • Total fat:                                3 g
  • Saturated fat:                        44 g
  • Cholesterol    –
  • Sodium:                                 00 mg

Diseases in which its use can be made advisable:

  • Digestive System: Gastritis. Gastroduodenal ulcers.
  • Nervous System: Anxiety-Anxiety. Depression. Stress. Nervous hyperactivity. Insomnia. Nervous restlessness.
  • Cardiovascular disorders: Cardiac arrhythmias. Arterial hypertension. Myocardial infarction. Thrombosis.
  • Anemia .
  • Cholesterol .
  • Data to keep in mind.

For cardiac disorders it combines very well with grapes, walnuts, whole grains, barley, rye, potato, peach, strawberry, squash, zucchini, mango, legumes, soy, Wheat bran, olive oil, fiber, cherimoya, pea, broccoli and grapefruit.

For nervous disorders it combines very well with: oats, wheat germ, dried fruits, lettuce, avocado, cashew, peas, passion fruit, apricot, pollen, malt, honey, chickpea, Brazil nut, royal jelly, banana and Whole grains

For anemia it combines very well with legumes, soy, fruit, vegetables, alfalfa, watercress, red beet, spinach, avocado, pistachio, grape, passion fruit, apricot, lemon,  and molasses.

For diabetes it combines very well with legumes, vegetables, whole grains, nuts, artichoke, celery, green beans, avocado, onion, mushroom and wheat germ.

For disorders of the stomach and intestine it combines very well with potato, oats, carrots, tapioca, sauerkraut, cherimoya, and pear, figs, coleslaw, okra, olive oil, fiber, seaweed, sprouts, whole grains, squash, zucchini, Leek, lettuce, papaya and garlic.

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