• Sri Lankan Avocado
  • Sri Lankan Avocado
  • Sri Lankan Avocado
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AVACADO


Optimally ripe avocados are typically known for their silky, creamy texture and rich flavors (which some people describe as "nutty" or "nut-like"). Avocados owe their creamy texture to their high fat content. (The Hass avocado that we analyzed for nutrient content on our website contained 22 grams of fat per cup and provided 82% of its total calories in the form of fat.) Not all avocados are identical in terms of fat content, however. As a general rule, smaller sized avocados tend to be more oily and higher in fat, and large sized avocados tend to be somewhat less oily and lower in fat percentage.

All avocado belong to the science genus/species group called Persea americana. Over 50 different commercial varieties of avocado exist within this basic group. Avocados are also often categorized as belonging to three basic types (sometimes called "races") according to their place of origin. West Indian avocados originated in tropical lowlands and subtropics, including countries like Cuba, Jamaica, Haiti, the Dominican Republic, Puerto Rico, and others. The science name Persea americana Mill. var. Americana is often used to refer to West Indian avocado. A second category of avocado is Guatemalan avocado, originating as the name suggests in the country of Guatemala. The science names used for Guatemalan avocado are usually Persea americana var guatemalensis or Persea americana var. nubigena. A third category of avocado is Mexican avocado, originating in Mexico. Here the science name is often Persea americana var drymifolin. In practice, you will hear many different varieties of avocado being referred to as "Mexican avocados" or "Guatemalan avocados" or "West Indian avocado" even though they were not actually grown in those countries and only have ancestral origins there.


BENEFITS