Scientific name: Persea Americana
I. Nutritive value (Quantity by 100g sample)
|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
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|
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