Avocado

Avocado (Persea americana) is a plant have originated from the Mexico and Central America, classified as flowering, double-leafed, Lauraceae. Humans eat avocado fruits from the past, as evidenced by the discovery of an avocado-shaped water jar from the pre-Inca times in Chan Chan Central America.
The avocado is about 20 meters high, leaves are intermingled, each leaves 12-25 cm length, flowers are not visible, blue-yellow, each flower is 5-10 mm.
The fruit of the avocado looks like a pot of water, 7-20 cm length, weighs 100 g-1 kg. The shell is thin, slightly stiff, dark green, sometimes almost black. When ripe, soft yellow meat, light yellow, like butter, has a sweet taste. Egg-shaped egg butter, 5-6 cm long, in the center, dark brown, and very hard.
An avocado tree averages 120 fruits a year. The avocado orchard is capable of producing 7 tons of avocados per hectare per year, with gardens reaching 20 tons. Avocado trees are not grown in the cold, only growing in the tropics and temperate.
Avocados contain about 25 naturally occurring vitamins and minerals. A 100 g butter diet contains 26% vitamin K, 20% folate, 14% vitamin B5, 13% vitamin B6, 17% vitamin C, 14% potassium and 10% vitamin E needed by the body.

What are the effects on avocados?
Avoiding constipation: Avocados can prevent constipation by containing fiber. The gallbladder, pancreas, liver, and intestines work well when you consume the right avocados.
Cholesterol Reduction: Eating an avocado daily can control bad cholesterol by taking butter containing saturated fat.
Skin Beauty: Avocados contain lots of vitamin E that can help keep hair and skin healthy. In addition, it can speed up the recovery of wounds on the skin.
Preventing cancer: Some compounds like vitamin E and Lutein in avocados play a role in reducing the risk of certain cancers of the breast, mouth and prostate.
Good for eyesight. A diet rich in vitamin A and carotene from avocados can prevent eye disorders such as cataracts and glaucoma.
Anti-inflammatory: The level of healthy nutrients in avocados, such as omega-3 fats, carotenoids and vitamins, helps support and prevent inflammation in the body. Many studies have shown that oils made from butter and soybeans can reduce inflammation and osteoarthritis.
Good for the heart: Many studies have shown that vitamin E content in avocados reduces the risk of coronary heart disease by 30-40%. In addition, the presence of healthy unsaturated fats such as monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) reduces cholesterol levels in the blood, preventing cardiovascular problems.