Is 'fats' a four letter word in your healthy eating vocabulary? It shouldn’t be. In fact, research shows that your body can’t absorb the cancer-fighting beta-carotene and lycopene in your veggie-packed salad unless you eat them with fat. Avocados have both of the “good” fats: monounsaturated and polyunsaturated fats. When these fats are used in moderation and in place of saturated fat, the “good” fats can help to lower blood cholesterol and triglycerides- even helping to reduce the risk of heart disease! Avocados are also a nutrient-dense source of potassium, Vitamins C, K, E, B6, lutein, magnesium and folate. Plus, they offer a good source of fiber. The Perfect SqueezeTo some this fruit with the leathery peel is intimidating to choose and cut. Is it ripe, is it too soft? Here are some quick FYIs about this power-packed fruit:
Breakfast, lunch or dinner, winner!When is the perfect time to eat avocado? You don’t have to be a trendsetter to eat it on toast for breakfast, lunch, dinner or even a snack. Start with a well toasted slice of whole grain bread and slather ¼ to ½ of a mashed avocado, squeeze on some lemon juice and the rest of the toppings are up to you. Radishes, cucumbers and hummus? Why not? A trick to eating avocado toast: eat it right away to prevent your bread from becoming soggy. Bon Appetit!
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