Avocados
Benefits
- A rich source of vitamin E
- Good source of potassium
- High in monounsaturated fats
Drawback
- High in calories
The flesh of a ripe avocado is as good for you as it tastes. It is a rich source of vitamin E, and a good source of potassium. It has useful amount of vitamin B6, and also supplies vitamin C, riboflavin and manganese. Vitamin C and E are both ANTIOXIDANTS and can therefore help to prevent the free radical damage that might lead to certain cancers.
Did you know?
- The avocado has the highest protein content of any fruit. However, some Californian varieties derive more than 80% of their calories from fat.
- Although the Spanish noted the existence of the avocado as early as 1519, it was dismissed as tasteless until it began to become popular in 20th-century America.
- Avocados can be round or pear-shaped, no bigger then a hen’s egg or weighing several pounds. They also come in a range of colors, from dark green and crimson o yellow or almost black.
- Unlike most fruits, avocados start to ripen only when they have been cut from the tree. If you buy an unripe fruit, store it at room temperature for a few days.
Potassium helps to control blood pressure as well as maintain a regular heartbeat and a healthy nervous system. Vitamin B6 is important for the normal functioning of the nervous system. Low levels of B6 may also be associated with morning sickness.
Like olive oil, avocados have high content of monounsaturated fatty acids, which are thought to lower blood cholestrol levels. But weight watchers should beware: avocados may contain up to 400 Calories per fruit.
* Epal dikatakan mempunyai fungsi yang lebih baik berbanding kopi jika mahu menghilangkan rasa mengantuk di waktu pagi….
Ethanol ( ethyl alcohol) - the active ingredient of alcoholic drinks - is made by yeast fermentation of starch from grains or potato or from sugars such as sucrose (from cane sugar) or fructose (from fruits). The alcohol content of beverages ranges from high 40 per cent for liqueurs and spirits to 10 15 per cent for wines and 2 to 5 per cent for beer. These drinks are primarily a source of energy (KILOJOULES) and lack most essential nutrients. Cooking will evaporate the alcohol content of the baverage, leaving the flavours to enhance the dish.
Sometimes known as paua, this is a large shellfish that is found mainly in the South Pacific and on both coast of North and South America. Blacklip and greenlip abalone are found around Tasmania and along the south coast of Australia.
