The Avocado is a plant botanical of the family of Lauraceae. Fruit (pulp lawyer) can produce oil with different properties and characteristics.
Botanical and organoleptic features are subject to change based on avocado oil production conditions (country, sunshine, organic production etc.). Overall, avocado oil has the following properties:
Color : green
Texture : Thick, oily but very penetrating
Taste : Light nutty flavor and aroma avocado
The composition of the vegetable oil is strongly influenced by the production conditions. To ensure quality, it is recommended to select an extra virgin oil, obtained by cold pressing, ideally organic.
AG monounsaturated 65 to 68% oleic acid (Omega9), 2 to 12% palmitoleic acid (Omega7)
AG polyunsaturated : 5 to 9% linoleic acid (Omega6), 1% alpha linolenic acid (omega 3)
saturated fatty acids : 10 to 13% palmitic acid, stearic acid traces
Other active constituents
Vitamins: A, B, D, E, K
other components : Sterols (unsaponifiables), carotenoids.
The avocado fruit has many health benefits and virtues. Besides being rich in fiber and antioxidants, it promotes weight loss and calm hunger.