The nutritional value of avocado
Avocado contains a lipid that can prevent the recurrence of leukemia, making it once again concerned. In fact, avocado not only has this effect, but also has high nutritional value.
Professor Paul of the University of Waterloo in Canada recently found that avocado contains a lipid that can prevent the recurrence of leukemia, making it once again attracting attention. In fact, avocado not only has this effect, but also has high nutritional value. Although avocado is one of the fruits with the highest fat content, it contains more than 80% unsaturated fatty acids. It is called “healthy fat†and contains a certain amount of omega-3 fatty acids, which can protect cardiovascular and cerebrovascular diseases and reduce blood levels.†Bad cholesterol content is similar to deep-sea fish, so avocado can be called a "deep-sea fish" in fruit.
The effect and effect of avocado
1. Lower cholesterol
Oleic acid is a kind of monounsaturated fat contained in avocado, which can replace saturated fat in the diet and lower cholesterol levels.
2. Beauty care
Avocado pulp has good affinity with human skin and is easily absorbed by the skin. It has strong absorption of ultraviolet rays, and is rich in Vitamin E, carotene and so on. It has good skin care, sun protection and health care effects.
3. Prevention of infant vascular malformations
Avocado is a good source of folic acid. This important vitamin may prevent fetuses from having congenital neural tube defects and reduce the risk of adult cancer and heart disease.
4. Protect the digestive system
Avocado has a high fiber content because soluble fiber removes excess cholesterol from the body, while insoluble fiber helps keep the digestive system functioning properly and prevents constipation.
The nutritional value of avocado
1. Contains a variety of vitamins, rich in fats and proteins, high sodium, potassium, magnesium, and calcium. The content of unsaturated fatty acids in rich fat is as high as 80%, which is high energy and low sugar fruit.
2. Kernel oil content 8 to 29%, oil is a non-drying oil, no irritation, low acidity, can be long-term preservation after emulsification, edible.
When choosing avocado, choose soft and hard, the skin is blue-green, no dark spots, this is the most suitable for eating. If the skin is completely dark, it means that the flesh has become rotten and it is not edible.
Avocado is good for raw food and fresh food. Remove the husk and eat the flesh. It can be made into a salad, but it can also be used instead of butter to spread bread. Although avocado is rich in nutrients, it is still necessary to pay attention to the amount, and it is recommended that one and a half people per day be better.
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