Avocado Information
Scientific name: Persea Americana
I. Nutritive value (Quantity by 100g sample)
| Energy (Kcal) | 160.00 |
|---|---|
| Water (%) | 79.20 |
| Protein (g) | 1.70 |
| Lipids (g) | 12.50 |
| Fiber (g) | 5.80 |
| Total carb. (g) | 5.60 |
II. Preparation process
The avocado has been selected, washed, peeled and frozen by the system of static tunnel by forced air, obtaining a stable temperature of -0.4 F in the thermal center of the product. Citric and ascorbic acid are added to keep the natural color. “For Guacamole Mix” jalapeno chilli, garlic and onion are added.
III. Physical characteristics
| Color | Green typical |
|---|---|
| Flavor | Characteristic |
| Texture | Smooth |
| Temperature | -7.6 F |
IV. Application
Avocado’s pulp is used mostly for direct consume, for salads and for the preparation of “Guacamole”, a mix with garlic, chilli and onions.
V. Chemical characteristics (quantity by 100g sample)
| PH | 3.50 — 4.20 |
|---|---|
| Potassium (mg) | 463.00 |
| Niacin (mg) | 1.82 |
| Calcium (mg) | 30.00 |
| Phosphorus (mg) | 67.00 |
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