Avocados have managed to hold their place at the top of the trendiest foods list for quite some time now. They have finagled their way into every recipe, from the traditional salad, to the over-instagrammed avocado toast (guilty), to even that morning smoothie. There’s a good reason these fruits have remained the talk of the culinary town, and it’s not just because they’re Danielle’s favorite food. Today we’re going to discuss the ins and the outs of the avocado, because if you’re already on the avo-bandwagon, you should know why.
- They’re comprised of mostly monounsaturated fats, which have both heart-healthy and anti-inflammatory properties.
- These fats also help to increase the absorption of carotenoids – a class of antioxidants often found in orange and yellow colored produce, ie. sweet potatoes, carrots, peppers, etc. So there’s your justification for topping your salads with avocado. You’re welcome.
- They’re a good source of most B vitamins, vitamins K, C, E, fiber, potassium, and copper.
- Lastly, they provide a ton of phytonutrients, which contribute to their antioxidant properties. Remember, antioxidants act as our bodies “clean up crew” by scavenging dangerous free radicals that can otherwise lead to deleterious health effects and even expedite the aging process. Wrinkles? Bring on the avocados.
Just remember: though we’ve belabored the point that avocados are a good source of healthy fats doesn’t give you the green light eat them all day long. The average avocado has about 30 grams of fat, meaning no matter how you slice it, we’re talking lots of calories. Even though it’s tempting to add it on.. literally everything.. be mindful of how much you are eating in a sitting. We recommend keeping it to ¼ of an avocado.
Contributed by: Leah Silberman & Molly Rieger, the registered dietitians behind Tovita Nutrition, a virtual nutrition counseling and concierge service.