Doctors will ask pregnant women to supplement folic acid, and avocado is an excellent source.

Although avocado is called "avocado", it is not very similar to "pear family". The taste is delicate, it doesn't taste like the crude fiber of pear, nor is it sweet, but the calorie is about 4 times that of Yali pear. Judging from these characteristics, avocado seems to be not a "competent" fruit. But in terms of nutritional value, avocado is a rare "all-round player" in fruit.

Generally speaking, most of the vitamins in fruits are water-soluble vitamins, while avocado is rich in fat and protein, and the contents of various vitamins and minerals are not low.

Precautions for eating:

1, eat now. Avocados must be eaten fresh. Choose fruits whose shells are soft and hard to the touch and can be pressed down with a little pressure. It will be light yellow and green after cutting. At this time, it needs to be processed and eaten immediately, otherwise it will easily oxidize and turn yellow in the air.

2. Store as appropriate. Avocado, hard to the touch, is not fully mature and can be stored for a long time. In order to keep fresh and delay ripening, it can be refrigerated in the refrigerator. When you need to eat it, you can take it out in advance and put it in a warm place to accelerate maturity and soften it.

Refer to the above content: People's Network-Avocado makes the most temperamental cooking style.

Reference to the above content: People's Network-Attention! The nutritional value of avocado is domineering.