Avocado
"Nature's healthy, creamy indulgence"
A nutrient-rich, succulent stone fruit with a buttery, creamy flesh and a single large seed, prized for its health benefits and versatility in both sweet and savory dishes.
Also known as
Alligator Pear, Avocado Pear, Tzantos
Botanical name
Persea americana
Product Details
PLU Code
4771
4-digit conventional code
Category
Fruits
Avocados › Medium
Origin
Central and South America
Temperature
5 to 12°C (41 to 54°F)
Shelf Life
Not established
Status
Approved
About Avocado
Avocados contain high levels of healthy fats, fiber, and essential vitamins and minerals. They are native to Central and South America and come in several varieties.
Nutrition Information
Avocado is a nutrient-rich fruit that provides various essential vitamins and minerals. Here are its nutrition facts per 100 grams of serving:
Energy: 160 kcal
Protein: 3 grams
Fat: 10.3 grams, primarily monounsaturated and polyunsaturated
Carbohydrates: 8.5 grams
Fiber: 7 grams
Sugar: 0.2 grams
Sodium: 10 milligrams
Potassium: 708 milligrams
Vitamin C: 10% of the Daily Value (DV)
Vitamin E: 10% of the DV
Vitamin K: 26% of the DV
Folate: 20% of the DV
Storage & Handling
Commercial storage guidance for unripe avocados (general recommendation; varies by cultivar, maturity and storage length). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
5 to 12°C (41 to 54°F)
Humidity
85-95%
Packaging
Breathable containers or bags
Storage Notes: Internal chilling injury (flesh graying and vascular browning) limits long-term storage, and ethylene exposure accelerates softening and worsens it. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 216-223.
Applies to: unripe avocados (general recommendation; varies by cultivar, maturity and storage length).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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