Avocado

History and Uses:
The Avocado is believed to have originated in southern Mexico, and was cultivated there by 500 B. C., and has been part of the New World diet since that time. The Aztecs considered the Avocado, which they called ahuacatl, to be an aphrodisiac. The Spanish conquerors of the Aztecs called the fruit aguacate, which the English later interpreted as Avocado. In Florida, the Avocado was sometimes called Alligator Pear, due to its shape and its deep-green, textured skin. Avocados are now grown across the globe, but the main producer by far is California. Avocado is a very healthful fruit, containing numerous vitamins, minerals and nutrients. It contains even more potassium than banana, which is essential for balancing electrolytes and preventing cramps, and, like spinach, it is also a great source of lutein, which is good for the eyes and helps ward off malignant prostate disease. Another disease-fighting agent in Avocado is the antioxidant, vitamin E. Avocado also contains monounsaturated fats, which help reduce bad (LDL) cholesterol and increase good (HDL) cholesterol. Also present is folic acid, magnesium, fiber and the cholesterol-reducing phytochemical, beta-sitosterol.