in good taste

Melanie Renn

Sorry, I just polished off the last bite. Accompanied by capers, a light drizzle of toasted sesame oil, a splash of fresh lemon, a sprinkling of sesame seeds, and a bit of coarse ground salt, this is one easy dish. Too fattening, you say? Not so bad, I say. And in very good taste, as in delicious.
Next to the olive, the avocado is the second fruit with the highest monounsaturated fatty acids content at 20%. This amounts to almost twenty times that of any other fruit.

Weight-watchers often stay away from avocados specifically because of the fats content of the fruit. But that's a myth. The monounsaturated fats and the wholesome nutrition helps the basal metabolic rate, and reduce overeating.

A majority of the fats content is the health-promoting monounsaturated fats, followed by smaller amounts of polyunsaturated and saturated fats.

The potassium content and calories of an avocado is three times that of a banana. Other essential minerals are iron and copper for the blood, phosphorus and magnesium.

The sodium content in avocados and its low sugar content and absence of starch make it an ideal fruit for diabetics and hypoglycemics.

It is also one of the richest source of fiber among all fruits and vegetables. Packed with vitamins A, several B-complex, especially B3 (folic acid), powerful anti-oxidants like vitamins C and E, calcium, iron, potassium, etc.


Nutrition for the Naive