Avocado Benefits: Reduce Risk Stroke and Heart Attack

Avo­cado is the only fruit with fat. More than twice the fat con­tent in durian. Nev­er­the­less, the fat include avo­ca­dos are healthy fats, because it is dom­i­nated by fatty acids monoun­sat­u­rated oleic that are pow­er­ful antiox­i­dants. Avo­cado fat helps lower “bad cho­les­terol” LDL cho­les­terol while rais­ing “good cho­les­terol” HDL, thus sig­nif­i­cantly reduce the risk of stroke and heart attack. This capa­bil­ity is rein­forced by the con­tent of beta-carotene, chloro­phyll, fit­a­min E and vit­a­min B com­plex in the avocado.

Avo­cado

Veg­e­tar­i­ans gen­er­ally have less fat intake, because their avoid­ance of meat (which is always rich in fat). Apart from the expected ade­quacy of veg­etable oil fats, avo­ca­dos can be another option to meet the needs of body fat. Fur­ther­more, because fat avo­ca­dos are healthy fats, as found in olive oil.