Table 1.
Nutrient composition of avocados compared to commonly consumed foods in the Mediterranean diet.
| Food (NLEA serving) | Energy (kcal) | Fat (g) [unsaturated: saturated ratio] | Fiber (g) | Sugar (g) | Potassium (mg) | Folate (mcg) |
|---|---|---|---|---|---|---|
| Avocadoa (50 g) | 80 | 8 [6:1] | 3 | 0 | 254 | 45 |
| Olive oilb (13.5 g/1 tbsp) | 119 | 14 [6:1] | 0 | 0 | 0 | 0 |
| Walnutsc (28 g/1 oz) | 185 | 19 [8:1] | 2 | 3 | 125 | 98 |
| Applesd (242 g) | 126 | 0 | 6 | 25 | 259 | 7 |
| Tomatoese (148 g) | 27 | 0 | 2 | 4 | 351 | 22 |
Nutrient data obtained from U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov.
a
Avocados, raw, California.
b
Oil, olive, salad, or cooking.
c
Nuts, walnuts, English.
d
Apples, raw, with skin.
e
Tomatoes, red, ripe, raw, year round average. Apples are the most popular fruit choice purchase in the EU, and tomatoes are the most popular vegetable.
NLEA, Nutrition Labeling and Education Act.