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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Avocado
Avocado Recipes:

 

 
The avocado (Persea americana), also known as palta or aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name "avocado" also refers to the fruit (technically a large berry) of the tree that contains a pit (hard seed casing) which may be egg-shaped or spherical.

Avocados are a commercially valuable crop whose trees and fruit are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.
Nutrition Facts Avocados
  • Amount Per 1 cup, sliced (146 g)
  • Calories 234
% Daily Value*
  • Total fat 21 g 32%
  • Saturated fat 3.1 g 15%
  • Polyunsaturated fat 2.7 g
  • Monounsaturated fat 14 g
  • Cholesterol 0 mg 0%
  • Sodium 10 mg 0%
  • Potassium 708 mg 20%
  • Total Carbohydrate 12 g 4%
  • Dietary fiber 10 g 40%
  • Sugar 1 g
  • Protein 2.9 g 5%
  • Vitamin A 4%
  • Vitamin C 24%
  • Calcium 1%
  • Iron 4%
  • Vitamin B-6 20%
  • Vitamin B-12 0%
  • Magnesium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Sources include: USDA
 
Cooking Tips:   Higher humilities, at which most other vegetables keep best in storage, may cause onions to grow roots, rot, and develop surface mold. Excessive drying, however, may result in cracking or loss (bald onions) of the outer bulb scales.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods