Avocados are unique fruits native to the highlands of Mexico, Guatemala, and the Pacific coast of Central America. They are a staple in diets where fatty meats, fish, or dairy foods are limited; in fact, avocado often is used as a substitute for meat in sandwiches.
Avocados provide a substantial amount of monounsaturated fatty acids and are rich in many trusted Source vitamins and minerals. Incorporating them into a varied, healthy diet can provide a number of benefits.
According to “Healthline” Experts, the following are some of the health benefits of Avocado pears.
1. Excellent source of nutrients:
Avocados provide nutrients to help develop and maintain your body’s cells. They are a great source of nutrients, including:
Folate.
Magnesium.
Potassium.
Riboflavin (Vitamin B2)
Niacin (Vitamin B3)
Pantothenic Acid (Vitamin B5)
Pyridoxine (Vitamin B6)
Vitamin C.
2. A rich source of antioxidant and anti-inflammatory compounds:
Avocado seed extract is effective as a natural antioxidant, showing protection against oxidation when added to sunflower oil as a food model. The main antiradical activity is due to several antioxidant molecules such as polyphenols and flavonoids.
Avocados are an excellent source of antioxidant and anti-inflammatory compounds like vitamin C, vitamin E, and the carotenoid lutein.
3. A smart choice during pregnancy and breastfeeding:
Avocados are safe to add into your diet during pregnancy as they contain high amounts of the key nutrients needed to support a healthy pregnancy, including folate and potassium.
Not only are avocados an ideal food for babies and toddlers, they’re also a great choice for expecting and breastfeeding mothers. Adequate maternal nutrition is critical for fetal development during pregnancy.
4. May help reduce heart disease risk factor:
Eating avocado may help reduce your risk of heart attacks, especially if you consume it instead of fatty foods like butter, cheese, or bacon, a new study suggests.
Compared with people who never or rarely ate avocados, those who ate at least two servings each week had a 16% lower risk of cardiovascular disease and a 21% lower risk of experiencing a heart attack or related problem due to coronary artery disease.
