Avocado, also known as avocado and avocado, originated in humid areas of Central America and Mexico, and is now cultivated in tropical and subtropical areas all over the world.
Avocado is a kind of fruit with high nutritional value. Its pulp is soft as cheese, yellow in color and unique in flavor, rich in vitamins, fat and protein, and high in sodium, potassium, magnesium and calcium.
Many people mistakenly think that avocado is an unhealthy fruit with high cholesterol, because its taste is as soft and delicate as cheese. In fact, avocado is indeed rich in fat, but 80% of it is a beneficial monounsaturated fatty acid (oleic acid), which can lower the low-density lipoprotein cholesterol in the human body and reduce the risk of heart disease. Avocado is very popular with consumers abroad because of its effects of lowering cholesterol and blood lipid and protecting cardiovascular and liver systems.
In addition, avocado looks like a uterus, and it does have the function of protecting women's uterus and cervix. Studies have shown that women who eat an avocado every week can balance estrogen, reduce excess weight during childbirth and prevent cervical cancer. Strangely, the growth period of avocado from flowering to maturity is exactly 9 months.
Avocado is also high in fiber content and folic acid content. An avocado provides 34% of the daily dietary fiber intake and 57 micrograms of folic acid, which is 28% of the daily intake. Folic acid can prevent fetal congenital neural tube defects, reduce the chances of adults suffering from cancer and heart disease, and promote the development of baby nerve cells and brain cells, so it is very beneficial for pregnant women and children to eat avocado regularly.
If the color of avocado is blue, it is hard to feel. It can be kept at room temperature for two or three days. When the avocado skin becomes deep and feels a little soft, you can eat it.
Julie will introduce her to several common ways to eat avocado:
The first one is very simple-avocado mixed with sugar. Avocado is cut in half vertically, and the big round core in the middle is removed. We can see two avocados moored in front of us like boats. Pour the coarse sugar into the central core of each avocado (it is best to use yellow-brown coarse sugar, which is really not delicious, and white sugar is ok, but it can't accept the taste of soft candy), and then dig it out with a spoon. Dig down every spoonful of avocado and sugar. When eaten in the mouth, avocados become soft and smooth with the crunching of sugar, just like a wonderful combination of delicacy and coarse ore. It tastes unique and delicious. Californians in the United States prefer this way of eating.
If it is for young children, sugar will inevitably appear too rough and not suitable for them to chew. We can cut the avocado with a small spoon along the inner wall of the peel, dig the pulp a little smaller, put it in a bowl, then pour in a proper amount of honey, stir it gently, and then feed it to children, which is also very popular with children;
Second, butter jam. Cut avocado in half, remove the core, dig out avocado pulp with a small spoon, put it in a bowl, and grind it into coarse mud with a large spoon. Then, according to personal taste, you can add honey, salt, lemon juice, tomatoes, coriander and even pepper to make butter jam of various flavors, and then spread the bread slices as thick as butter like a sandwich, or dip them in fried shrimp slices. Julie usually mixes butter jam with rice and feeds it to the children at home, or spreads butter jam on a piece of bread baked with fragrance and adds another piece of bread baked with cheese to make a simple, delicious and nutritious breakfast.