CHASING
THE BALANCE
You are what you eat, and drink, so this is a good place to start.

THE ASTOUNDING AVOCADO

Kate Bratskeir - Author  | 
August 11, 2017
  • -
  • A
  • A
  • A
  • +
Avocados are the bomb, and for so many reasons.

This fruit (yes fruit, that’s right) is incredibly nutritious, definitely pretty (avocado=babe), and kind of tricky to spell. Read on to find out everything you never knew you needed to know about the glorious fruit:

THE FACTS…

One medium avocado (~200g) contains 322 calories, 29 g of fat, 13 g of fiber, and 4 g of protein. Now you may be thinking whoa nelly, that’s a hella lot of fat. Yes, avocados are a notoriously fatty fruit. But the good news? This be good fat. The fruit contains something called monounsaturated fats. These fats have anti-inflammatory powers, lower the risk of heart disease, and keep the belly feeling full. Bravo, fat.

Avocados also have anti-cancer benefits –a result of their nice mix of anti-inflammatory and antioxident nutrients.

You don’t have to eat the whole avocado to reap its benefits. In fact, a serving size is about ⅕ the fruit, meaning you’ll be consuming about 65 calories and 6 grams of (again, good) fat. Nice.

Other bennies of this green goddess? It’s full of folate, potassium, lutein, magnesium, and vitamins  K, E, C, and B6. Nutrient wise, avocados kick butt.

Fresh Fruit
No one wants a too-squishy avocado. Store them in the fridge to slow the ripening process (they chill well, unlike other produce). Since ⅕ of a ‘cado is a serving size, you’re likely to have some left over. Avocados turn that ugly brown color because of oxidation. To avoid this (as much as possible–sometimes a little browning is inevitable), leave the pit in the unused half of the fruit. Keep the thick skin on and squeeze lemon juice or olive oil on the exposed flesh, and finish by wrapping the fruit tightly in plastic and refrigerating.

Change of Pace
There are so many different ways to incorporate avocado into a meal. Throw on your sombrero and mix up some guac. Toss some in your salad (squeeze with lemon juice first, and maybe even season with garlic salt).  Fill a half with a can of tuna for a protein packed lunch. Spread some on a piece of whole grain toast with some tomatoes and just a sprinkle of salt.

How do YOU avocado?

 

 

 

SIGN UP AND RECEIVE OUR DAILY MYNT