avacado how many calories

Avocado 101

I think your best bet is to weigh the avocado and estimate about 170 calories per 100g (3.5 ounces) for the CA variety or 120 calories per 100g for the Florida variety.

California avocados are generally Guatemalan varieties. They include the famous Hass, the Fuerte, and the Reed, which are relatively small compared to Florida avocados and have a thick, pebbly skin. Sometimes called alligator pears because of their rough skin, these have a higher oil content than the larger Florida varieties and a richer, creamier taste.

The Hass is small to medium in size and oval in shape, with a very pebbled skin that goes from dark green to purplish black, a high oil content, and a buttery taste. The Hass strain was discovered by a postman named Randolph Hass, who patented it in 1935. It was resisted at first by consumers, but because of its distinctively nutty, rich taste, it's now the most popular variety in the U.S. and accounts for 80 percent of the California crop.

The Fuerte strain was developed by Henry Dalton a few miles east of Los Angeles, near what is now Azusa, in 1848. Trees set out near Santa Barbara in 1871 have thrived for more than a century. These are medium-sized, pear-shaped fruits with a skin that's somewhat pebbled but smoother than the Hass. The skin starts out green and fairly shiny, then becomes duller with darker spots as the avocado ripens. The Fuerte doesn't peel as easily as the Hass, and it needs to be thoroughly ripe when it's eaten. Because it stores so well, it's available eight months of the year.

The Reed is roundish and large. It looks more like a Florida avocado, although it has slight pebbling on the skin.

Florida avocados are generally Mexican varieties. Smooth-skinned and very clean looking, they can grow to be very large. They contain less oil and more water than the rough-skinned California varieties, and although they're generally much less expensive and have a good flavor, they're not as sweet and nutty-tasting. Florida varieties include Booth, Lula, and Taylor.

Mexican avocados that are imported are, in my opinion, better than the Mexican varieties grown in Florida. High in quality and the least expensive, Mexican avocados include the Bacon and Zutano, which are available twice a year--in early spring and again in early fall. Both are well suited to guacamole and salads.

Link

Friday, September 22, 2006, 10:31 AM

Avocado 101

I think your best bet is to weigh the avocado and estimate about 170 calories per 100g (3.5 ounces) for the CA variety or 120 calories per 100g for the Florida variety.

California avocados are generally Guatemalan varieties. They include the famous Hass, the Fuerte, and the Reed, which are relatively small compared to Florida avocados and have a thick, pebbly skin. Sometimes called alligator pears because of their rough skin, these have a higher oil content than the larger Florida varieties and a richer, creamier taste.

The Hass is small to medium in size and oval in shape, with a very pebbled skin that goes from dark green to purplish black, a high oil content, and a buttery taste. The Hass strain was discovered by a postman named Randolph Hass, who patented it in 1935. It was resisted at first by consumers, but because of its distinctively nutty, rich taste, it's now the most popular variety in the U.S. and accounts for 80 percent of the California crop.

The Fuerte strain was developed by Henry Dalton a few miles east of Los Angeles, near what is now Azusa, in 1848. Trees set out near Santa Barbara in 1871 have thrived for more than a century. These are medium-sized, pear-shaped fruits with a skin that's somewhat pebbled but smoother than the Hass. The skin starts out green and fairly shiny, then becomes duller with darker spots as the avocado ripens. The Fuerte doesn't peel as easily as the Hass, and it needs to be thoroughly ripe when it's eaten. Because it stores so well, it's available eight months of the year.

The Reed is roundish and large. It looks more like a Florida avocado, although it has slight pebbling on the skin.

Florida avocados are generally Mexican varieties. Smooth-skinned and very clean looking, they can grow to be very large. They contain less oil and more water than the rough-skinned California varieties, and although they're generally much less expensive and have a good flavor, they're not as sweet and nutty-tasting. Florida varieties include Booth, Lula, and Taylor.

Mexican avocados that are imported are, in my opinion, better than the Mexican varieties grown in Florida. High in quality and the least expensive, Mexican avocados include the Bacon and Zutano, which are available twice a year--in early spring and again in early fall. Both are well suited to guacamole and salads.

Link

Friday, September 22, 2006, 10:31 AM

have you checked the wiki?
yes, avocados do have kind of alot of calories, but they are still very good for you! most of the fat is monounsaturated, which lowers bad cholesterol. they are also a goldmine of vitamins and mineral: vitamins A, B6, & C, potassium, magnesium, niacin, you name ir.
let me tell you, you're way better off eating an avocado then a processed food with less calories. plus they're deeelicious!

Friday, September 22, 2006, 12:52 PM

Link to California Avocado Info

Link

Thursday, October 5, 2006, 1:35 PM

i always have and always will make room for avocadoes in my meal planning. sooo nutritious and delicious!!!

Thursday, October 5, 2006, 1:52 PM

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