Avocado and its properties

A fruit from America that gives benefits to our organism

Avocado is a yellow-fleshed, creamy fruit from Central and South America.

Be careful not to compare it to a simple fruit, as it is rich in fat or lipids and for this reason should be considered as a substitute for oil. In particular, the beneficial properties of avocado are given by the presence of good fats, polyunsaturated fatty acids, such as linoleic acid and omega-3, which promote the increase of HDL blood cholesterol ("good" cholesterol ), to the detriment of LDL cholesterol ("bad").

Among the vitamins, those most present are vitamin A (very important for the sight and regulation of cell proliferation), the vitamins of the group B, vitamin D, K, H, PP and E. The latter, in addition to having an antioxidant action, prevents the onset of certain neurodegenerative diseases such as Alzheimer's disease.

Among the mineral salts, the first place we see potassium, useful for the heart (it helps to reduce blood pressure by preventing many cardiovascular diseases) but harmful for those suffering from kidney failure. Finally, avocado is also beneficial for diabetes, insomnia and inflammation thanks to the presence of carotenoids.

There is no reason not to add the avocadi fruit to your diet, which contains a lot of fiber, increases the sense of satiety and promotes digestion.

Here is the ancient recipe of the famous Mexican sauce guacamole:


1 avocado, 1 tomato, 10g lime juice, 1 pinch black pepper, 1 green chilli, 20g EVO oil, 10g shallot, 1 pinch salt.


Cut the avocado and extract the stone. Then extract the pulp with a spoon and place it in a bowl. Cut the lime and squeeze it on the avocado pulp. Adjust the salt and pepper and crush the pulp with a fork. Keep to one side.

Clean and finely chop the shallot, then wash and slice the tomato into cubes. Remove the seeds from the chilli pepper and cut it into strips and then into cubes. Add the shallot and tomato to the avocado bowl. Add the chilli pepper and oil, mix and adjust the salt and pepper if necessary.

Share the post

  • L'Autore

    Maria Parisi

    Maria ha conseguito la laurea magistrale in Biologia Applicata alle Scienze della Nutrizione presso l’Università degli Studi di Milano ad ottobre 2017. Ha effettuato il tirocinio universitario presso l’U.O. di Gastroenterologia ed Endoscopia Digestiva del Policlinico San Donato, dove ha appreso alcune conoscenze specifiche. Successivamente ha ottenuto l'abilitazione all'esercizio della professione di Biologo dopo il superamento della prima sessione dell'Esame di Stato del 2018 e si è iscritta all'albo dei Biologi (Sezione A). Attualmente frequenta un master universitario di II livello presso l'Università di Milano-Bicocca, che prende il nome di "Master ADA - Alimentazione e Dietetica Applicata", e lavora in qualità di Biologa Nutrizionista e di docente di biologia, chimica e scienze alimentari.


Health & Wellness Nutrition


avocado America benefici

You might be interested in


Framing the World, XXVIII numero

Federica Sulpizio

Framing the World, number XVI

Vincenzo Battaglia

Framing the World, XXVII edition

Vincenzo Battaglia
Log in to your Mondo Internazionale account
Forgot Password? Get it back here