That might initially sound surprising, especially because dietary fat was once widely associated with weight gain and poor cardiovascular health.
However, nutrition science has demonstrated that the type of fat matters enormously.
Avocados contain predominantly monounsaturated fats, particularly oleic acid, which is also an important component of olive oil.
When these unsaturated fats replace saturated fats in the diet, they can help improve blood cholesterol profiles.
But fat is only part of the story.
Avocados also supply dietary fiber, potassium, folate, vitamin K, vitamin E, vitamin C, vitamin B6, and naturally occurring plant compounds such as carotenoids.
A typical 100-gram serving of raw avocado contains approximately 160 calories, 15 grams of fat, 7 grams of fiber, and 485 milligrams of potassium, although exact amounts vary with avocado variety and growing conditions.
This makes avocados relatively energy-dense compared with many fruits, but also a concentrated source of several valuable nutrients.
Their nutritional composition is especially interesting because it combines fat and fiber in one naturally occurring food.
