raw Avocados

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Fruits and Fruit Juices Nutrition Data

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Fruit is typically defined as the fleshy portion of a tree or plant that is produced from the ovary after flowering. The fruit provides structure to hold the seeds. When we see the beautiful cherry tree blossom, we know the bright red fruit will soon be revealed.

Commonly, people consider this edible substance to be frut if it is juicy and sweet. Otherwise, it is considered to be vegetable. Our list of fruits and their associated food facts are derived from the United States Department of Agriculture which generally adheres to this common definition.

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Our favorite food categories are fruits, vegetables, herbs, nuts and seeds. The actual nutritive value of the natural foods depends on many variable factors. Soil condition which, admittedly, has been deteriorating over many generations, is a primary factor. Nevertheless, whole fruits and vegetables still provide the most natural, balanced source of life sustaining nutrition. Read our related topics on this site: FoodFactForm.com .

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Fruit Nutrition Facts

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raw Avocados Food Facts

Avocados, raw, all commercial varieties food facts

USDA SR27 Database Food #09037 category fruits Food Products Refuse Desc: 26
Measurement
measure spectrum
Amount: apple1 cup, cubes = 150 grams
of AVOCADOS,RAW,ALL COMM VAR
Current Multiple = 1
09037
Measurement Choices:
1 cup, cubes   1 cup, pureed
1 cup, sliced   1 avocado, NS as to Florida or California

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
240 160
 
1005 670
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
12.8 8.53
 
21.99 14.66
 
3 2
 
10.1 6.7
 
109.85 73.23
 
2.37 1.58
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.386 0.257
 
15 10
 
3.11 2.07
 
0.101 0.067
 
0.195 0.13
 
2.607 1.738
 
2.084 1.389
 
122 81
 
21.3 14.2
 
1.1 0.7
 
31.5 21
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
18 12
 
0.285 0.19
 
10.5 7
 
0.83 0.55
 
44 29
 
0.213 0.142
 
78 52
 
0.6 0.4
 
728 485
 
11 7
 
0.96 0.64
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.99 0.66
 
0.17 0.11
 
0.09 0.06
 
0.56 0.37
 
0.18 0.12
 
0 0
 
0 0
 
0.15 0.1
 
Sugar
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
21.99 14.66
 
Fat Calories = 181.9 kcals = 76% of total
2.724 1.816
 
14.699 9.799
 
3.189 2.126
 
0.355 g
nmb/Ω6   0.14:1
2.534 g
Ω6/Ω3   7.14:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
NS
 
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 2
 
Protein Calories = 11 kcals = 5% of total
Nine Indispensable Amino Acids
0.074 0.049
 
0.215 0.143
 
0.126 0.084
 
0.198 0.132
 
0.11 0.073
 
0.038 0.025
 
0.161 0.107
 
End of Nine
 
 
0.057 0.038
 
0.041 0.027
 
0.074 0.049
 
0.146 0.097
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
11 mcg
 
0 0
 
Vitamin A - IU
219 mcg
 
Cartenoids are:
Footnotes:
~Based on 86% California and 14% Florida varieties.~ D

This food, briefly described as AVOCADOS,RAW,ALL COMM VAR, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals). Histidine is the 1st of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Phenylalanine


Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:3 n-3 c,c,c (ALA) Ω3 18:2 undifferentiated Ω6 18:3 n-6 c,c,c Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels. Galactose Copper, Cu, is a component of enzymes in iron metabolism. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Tocopherol, beta Folate, food Folate, DFE Alanine Aspartic acid Glycine Serine Fatty acids, total saturated Stigmasterol Campesterol Beta-sitosterol