Avocado oil characteristics, composition, health properties

1. Characteristics and composition of avocado oil

2. The health properties of the oil

3. Use of oil in the kitchen

1. Characteristics and composition of avocado oil

The fruit is typical of Mexico, the United States, South Africa, and Cuba. It is characterized by its green, chromium-like skin, and peanut-like, egg-shaped leaves. The avocado is also distinguished by its delicate, pleasant nutty flavor and aroma. The oil is also obtained from the cream of avocado, which contains only 2% phosphoric acid in the plant itself. Unlike other fruits, avocados are not rich in carbohydrates. It also contains a number of essential oils, proteins and proteins. It can also be found in a variety of fats, including polyunsaturated fatty acids such as B, B, C, and B, as well as in a small amount of essential fats such as phosphorous carboxylic acid.

2. The health properties of the oil

The beneficial effects of avocado oil on our lipid economy are mentioned first. This good fat regulates the levels of so-called bad LDL cholesterol, triglycerides, and total cholesterol, and at the same time increases HDL cholesterol, which is called good cholesterol. The ingredients present in the oil are vitamin E, phytosterols, and beta-osterols found in monounsaturated fatty acids.

3. Use of oil in the kitchen

Considering the recommendations of nutrition institutions, a properly balanced diet is one in which unsaturated fats outweigh saturated fats. So in order to increase the proportion of healthy fats in our diet, we can reach for avocado oil. It will greatly emphasize the taste of cold-cooked foods, especially salads, stews, sauces, dip or pasta.