Agriculture Reference
In-Depth Information
Table 23.6.
Nutritional profile of US-grown avocados and avocado oil (per 100 g).
Raw Avocado
Raw Avocado
Nutrient
Unit
(Average, all US Varieties)
(California Grown)
Avocado Oil
Proximate
Water
g
73.23
72.33
0
Energy
kcal
160
167
884
Protein
g
2
1.96
0
Total lipid (fat)
g
14.66
15.41
100
Ash
g
1.58
1.66
0
Carbohydrate
1
g
8.53
8.64
0
Fiber, total dietary
g
6.7
6.8
0
-
2
Sugars, total
g
0.66
0.3
Minerals
Calcium
mg
12
13
0
Iron
mg
0.55
0.61
0
Magnesium
mg
29
29
0
Phosphorus
mg
52
54
0
Potassium
mg
485
507
0
Sodium
mg
7
8
0
Zinc
mg
0.64
0.68
0
Vitamins
Vitamin C, as ascorbic acid
mg
10
8.8
0
Niacin
mg
1.738
1.912
0
Pantothenic acid
mg
1.389
1.463
0
Vitamin B-6
mg
0.257
0.287
0
Folate, total
μ
g
81
89
0
Choline, total
mg
14.2
14.2
—
Carotene, beta
μ
g
62
63
—
Carotene, alpha
μ
g
24
24
—
Cryptoxanthin, beta
μ
g
28
27
—
Vitamin A, IU
IU
146
147
—
Lutein
+
zeaxanthin
μ
g
271
271
—
Vitamin E (
α
-tocopherol)
mg
2.07
1.97
—
1
By difference;
2
not reported.
Source: USDA (2010a).
The nutrient composition of avocados (grown in the
United States) and avocado oil is shown in Table 23.6.
The fatty acid composition of avocado oil is presented in
Table 23.7.
ing and so prevent discoloration and losses of vitamins such
as ascorbic acid.
Effects of processing avocados to obtain oil may produce
high peroxide values and
trans
fatty acids. Trans fatty acids
pose some negative effects on human metabolism. Ortiz
et al. (2003) evaluated the
trans
fatty acids of the oils ob-
tained by four different methods. The amount produced in
the microwave squeezing treatment was below the permit-
ted level. Conversely, the amounts of
trans
fatty acids pro-
duced with the hexane and acetone treatments were higher
than the allowed level.
Effect of processing on nutrients
Probably the most important processes that affect the nu-
trients of fruits are those that involve operations such as
heating, exposure to oxygen, and acidification. However, a
gentle heating, as blanching of the avocado pulp, may pre-
vent the activity of oxidative enzymes that catalyze brown-
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