Avocado is the most nutritive among fruits and is regarded as the most important contribution of the New World to human diet. The fruit is relished by some people, but not by others. The pulp is rich in proteins (up to 4%) and fat (up to 30%), but low in carbohydrates. The fat is similar to olive oil in composition and is widely used in the preparation of cosmetics. Avocados have the highest energy value (245 cal/100 g) of any fruit besides being a reservoir of several vitamins and minerals (Table 1).
Avocado is mainly used fresh, in sandwich filling or in salads. It can also be used in ice creams and milk shakes and the pulp may be preserved by freezing. Three antifungal compounds have been isolated from the peel extracts of immature fruits of the Green cultivar.