Centre American avocado tree originated in southern Mexico and Colombia around seven thousand years ago in the California Department of Public Health (CDPH). The Aztecs and Incas shared with Spanish conquistadors in the 16th century, and they then named them AGUACATE. Later, by English colonists, known as “alligator pears” for their green, scale-like skin and pear form, avocados have become so much more common with North American culture that now there are over 80 California species.
The advice we should use the types of fat for a balanced diet still varies. Usually, unsaturated fats like monounsaturated fat (like in avocados) should be preferred because they are reportedly safer for heart health than saturated fat.
Research shows that monounsaturated fat helps protect against heart disease. Oleic acid and linoleic acid are the oils given by avocado and are thus recommended to avoid high cholesterol as a part of a balanced diet.
The calorie content of avocados is certainly greater than that of other fruits and plants. The fat content of avocados has been shown in a small study to contribute to satiety feelings which can help control appetite.
However, the avocado was lauded as a good example of a rich nutrient food as research has progressed. Also, they are a rich source of antioxidant vitamin E as well as a group of carotenes intended for healthy eyes.