It is fatty, but so valuable for our body that calories in this case should not be counted. Nutritionists urge us to consistently include avocados in our diet and provide a list of endless arguments.
Avocado contains vitamins A, C and E, which act as antioxidants to slow down the aging process of cells. There are also many B vitamins that are important for the nervous system.
The fat that we are unnecessarily afraid of contains omega-3 and omega-6. Fruits help lower bad cholesterol levels and, thanks to their potassium content, support heart function and regulate blood pressure. It also strengthens the eyes (lutein and zeaxanthin work here), so we shouldn’t think for a moment but take advantage of its benefits.
Avocado in cooking
However, for many of us, the avocado fruit is soft and its texture and texture are not necessarily impressive. Nobody needs to eat an avocado solo. It will not lose its properties when combined with other ingredients. You can also add it to a salad by sprinkling it liberally with lemon, and the fruit flavor will disappear from other foods.
You can also make delicious avocado-based pasta. It takes 5 minutes to cook, not counting the time for two eggs. Peel them, place in a tall bowl, add the peeled avocados – no seeds of course, add half the diced onion and a large spoonful of mayonnaise. Season with salt and pepper and stir. The pasta goes well with fresh bread.
Does this healthy fruit have a downside? Environmentalists are paying attention to the carbon footprint of using water, energy and fertilizer to grow avocados. Perhaps it is worth limiting the consumption of the product not for the sake of your own health, but for the health of Mother Earth
