Nutrition: Why the Avocado is so good for our health

For delicious food and drink: The Avocado is a true all-rounder

Avocados not only taste spread on Bread or in a salad. The delicious fruit is also excellent for the preparation of desserts and drinks. Thanks to the abundant vitamins and minerals in the “all-rounder” is also very healthy. Their nickname “butter pear” because it owes its high fat content consists mostly of healthy monounsaturated fatty acids. Too much Avocados should be eaten not.

Versatile fruit

A few years ago, many Germans knew the Avocado just out of the holiday. But today, it is part of the trendy “Superfood,” which is always available in the supermarket. In this country the fruit is usually used as a Dip, for example in the Form of Guacamole, or as a bread topping. But Avocados can do much more: they are suitable for salads and soups, they can be baked in the oven, and serve as the basis for tempting desserts and delicious drinks. Too often, the fruits should be on the ground but still on the table.

Tasty and healthy

Avocados are often seen as extremely fatty calorie bombs, which is why many make a big arc around the delicious fruit.

However, the contained unsaturated fatty acids that the body cannot produce itself, can even help you lose weight.

According to experts, the enzyme Lipase plays a role, which controls the burning of fat during digestion and in the fat tissue.

“In addition, minerals such as Magnesium and potassium, but also iron and vitamins B, E and K, as well as the Provitamin A are coming,” said Heidrun Schubert, Verbraucherzentrale Bayern in a message to the news Agency dpa.

According to scientific studies, Avocados can help lower cholesterol and are good for blood formation. They are also, thanks to the contained potassium is an important contribution for a healthy heart.

Canadian researchers tested several years ago, even the use of a Lipid of the Avocado-fruit – Avocatin B in the treatment of blood cancer.

Furthermore, the fruits are to help in muscle-building and are, therefore, many of the athletes are very popular.

Superfood with bad eco-balance

Avocados were considered for many consumers earlier than exotics, they are nowadays in nearly every supermarket.

The fruits come mostly from South America, South Africa, Israel and Spain. When you purchase the Avocado is often a little hard, but at room temperature to ripen quickly.

Who would like to help out, you should store them together with Apples. These give off the Gas ethylene, which ensures that the Avocado is more Mature.

Despite the health benefits, however, there is also a downside of the Avocado boom: The fruits need a lot of water.

“For a kilo of Avocado for about 1000 liters of water are necessary,” explained Sabine Hülsmann, nutrition expert at the Verbraucherzentrale Bayern, in a statement.

In dry growing regions of this is derived from rivers or from groundwater pumped up. Organic Avocados need the same amount of water, however, they are recommended rather than conventional goods.

Environmentalists criticize that Avocados back to long transport routes, to land at us in the supermarket.

“If you value sustainability, you should use Avocados rather as luxuries and not daily on the dining plan,” said Sabine Hülsmann.

The Stiftung Warentest has on their website is also a good tip: “If you eat only half the fruit, drizzle lemon juice on the second half, and remove the core. Wrapped in foil and chilled the cut surface then remains green.“

Fruit before cooking, wash

Before Preparing the fruits, these should always be cleaned with cold or lukewarm water and lightly scrubbed.

Because of the hubbeligen shell of the fruit, bacteria, and pesticides, which can be reached when Cut with the knife in the flesh of the fruit. frolic.

And there is another health risk: When you Cut threatens and Core would “hurt more and more people are acute”, as the Vice-President of the British society for surgery of the hand, Simon Eccles, explained to the Times.

Such injuries are referred to, therefore, clinic to internally as the “Avocado Hand”.

Avocados are a wonderful way to combine

For the Process of the Avocado, there are numerous possibilities. The Nutritionist and cookbook author Martina Kittler refers to in the dpa report to the mild aromatic taste of the Avocado: “you can be wonderfully combined, both savoury as well as sweet.”

The classic preparation is with tomato, onions, and garlic. But sharpness is in harmony with the mild fruit: “chili peppers fit in very well,” said Kittler.

The cookbook author combined the Avocado for a salad with raw pumpkin, Apple and cilantro green, and he tops the Whole thing with mixed nuts, roast them flake before in honey and chili.

For Desserts and drinks

Avocados are also a good bake in the oven. The cookbook author and blogger Ulrike Göbl halved for the so-called Eivocado an Avocado, removes with a spoon some of flesh, and puts a single Egg in the hollow.

The Whole thing is then cooked at a medium temperature in the oven until the Egg has the desired hardness, and then season with pepper and salt seasoned.

Interesting not only for Vegans: avocado as a butter substitute for baking sweets use. Also Göbl used the fruits for Desserts, for example, as a basis for a chocolate Mousse.

Although an Avocado with some unsweetened cocoa powder and maple syrup is mixed, does not taste the Mousse to Avocado: “it is overlaid by the taste of the other ingredients, especially the cocoa.”

Furthermore, Avocados are suitable for the preparation of beverages, in combination with the iced coffee.

“In addition to the build-up effect of the caffeine ends you take a dose of vitamins and healthy fats. You can see the coffee actually, as a full meal, and he is, therefore, ideal for a quick Breakfast on the go“, so Göbl.

Mix to a Cup of cold coffee, a half a Cup of milk and half a mashed Avocado.

Also, Smoothies or milk shakes with the delicious fruits to prepare. On the Internet portals are still far more great recipe ideas can be found. (ad)