Avocado
Persea americana
Fruit · Lauraceae family
- 223kcal
- 1.8 gprotein
- 5.6 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.8 g
- Fat 20.3 g
- Carbohydrate 8.3 g
- Water and other 69.6 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium0 mg · 0% · #225 of 258
- Potassium576 mg · 12% · #47 of 256
- Calcium14.5 mg · 1% · #180 of 258
- Iron0.61 mg · 3% · #147 of 259
- Magnesium32.8 mg · 8% · #96 of 256
- Zinc0.46 mg · 4% · #137 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate129 µg · 32% · #29 of 237
- Vitamin A7 µg · <1% · #115 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Central America, Mexico, Peru
- 1601The avocado plant was introduced to Spain.Spain
- about 1750The avocado plant reached Indonesia around 1750.Indonesia
- 1780The avocado plant was introduced to Mauritius.Mauritius
- 1809The avocado plant was introduced to Brazil.Brazil
- 1825The avocado plant reached the United States mainland.United States of America
- 1856Avocado trees arrived in California from Nicaragua.Nicaragua, United States of America
- 1960sAvocados became available in the United Kingdom in the 1960s.United Kingdom of Great Britain and Northern Ireland
Used in GlobeCooks dishes from: Americas (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 171707, 2710824), public domain. Identity: Wikidata Q961769. Compiled by GlobeCooks.