The name avocado has its origin in the Aztec word ahuacatl. The avocado tree has been cultivated in Central and South America since 8.000 BCE. In the mid-1800s it spread through the Asian tropical regions. Indian cultivation started at the beginning of the 20th century with seeds from neighbouring Sri Lanka.
Although avocados have a lot of fat, they belong to the healthiest fruits of our planet. I own a book called 100 Best Health Foods, which features avocado on place 2. They should not miss in any healthy diet.
Avocados contain oleic acid, a monounsaturated fat that helps reduce ‘bad’ cholesterol levels and lowers the risk of breast cancer. In addition, it offers a lot of lutein, a carotenoid which enables the body to absorb nutrition from other food sources. If you add some slices of avocados to your salad, your body can make greater use of the nutrients in the salad.
The large amount of vitamin E in avocados boosts the immune system, keeps the skin healthy and prevents heart disease. The list of nutrients in avocados includes magnesium, vitamin C and B6, folate, iron and potassium, a mineral that helps regulate blood pressure.