Popenoe: Avocados as Food in Guatemala 



105 



percentages varying from approximately 

 60 to 80, with an average of 70. Protein 

 was present in amounts varying from 

 1.30% to 3.70%, with an average of 

 2.08%. The percentage of fat varied 

 from about 10 to 30, with an average 

 of 20.1. Carbohydrates were present 

 in varying quantities, the lowest analy- 

 sis showing 3.69% and the highest 

 16.17%, while the average was 7.39%. 

 Finally, the amount of ash varied from 

 0.60% to 1.93%, with an average of 

 1.26%. 



As pointed out by Professor Jaffa in 

 his explanation of these analyses, the 

 total dry matter in the edible portion 

 of the fruit is greater in the avocado 

 than in any other fresh fruit, the nearest 

 approach being in the case of the 

 banana, which contains about 25%. 

 The protein content is also high for a 

 fresh fruit, approaching closely that of 

 some of the dried fruits in common use. 

 In Professor Jaffa's own words, "so far 

 as protein and ash in fresh fruits are 

 concerned, the avocado stands at the 

 head of the list, and, with reference to 

 carbohydrates, contains on an average 

 fully 50% of that found in many other 

 fresh fruits. These facts alone would 

 warrant due consideration being given 

 to the value of the avocado as a fresh 

 fruit. The chief value of the avocado 

 as food, however, is due to its high con- 

 tent of fat. This varies, as shown by 

 the analyses, from a minimum of 9.8% 

 to a maximum of 29.1%, with an 

 average of 20.1%." 



As to the caloric or energy-producing 

 value of the avocado, one pound of the 

 pulp represents about 1,000 calories, 

 on an average, the maximum and mini- 

 mum being 1,325 and 597 respectively. 

 The maximum "corresponds to about 

 75%, of the fuel value of the cereals and 

 is not far from twice that noted for 

 average lean meat." 



Simiming up his remarks to the meet- 

 ing of the California Avocado Asso- 

 ciation in October, 1915, Professor Jaffa 

 said: "It would appear that the avo- 

 cado may be said to be, as far as 

 fniits are concerned, in a class by itself. 



containing on the average a far higher 

 caloric value than any other fresh fruit 

 except the olive, and in view of the fact 

 that it ranks higher in fat or oil than the 

 average or commonly used olive, it 

 outranks even this fruit with respect 

 to its total food value." 



It may be interesting, just at this 

 point, to append a brief table comparing 

 the caloric or fuel value of the avocado 

 with that of a few other foods. For this 

 purpose an average variety should be 

 taken, i. e., one in which there are 

 approximately 1,000 calories to a pound 

 of pulp. In considering the table it 

 must be remembered, therefore, that 

 the position of the avocado would be 

 changed were a variety having a high 

 caloric value chosen in place of an 

 average one.^ 



Calories 

 100 grams (about 314. ounces) boiled rice. .322 



100 grams white bread 246 



100 grams avocado •. . . . 218 



100 grams egg 166 



100 grams lean beef 100 



It must not be assumed from this 

 table that the avocado has a total food 

 value greater than that of lean beef. 

 It is only the caloric values which are 

 shown, and much of the value of meat 

 as a food lies not in the energy which it 

 produces, but in its ability to build up 

 and repair the tissues of the body. 



INTERESTING POSSIBILITIES IN OIL 



The presence of such a large percent- 

 age of oil in the avocado has suggested 

 that this fruit might yield a table or 

 cooking oil which would be as valuable 

 as olive oil, peanut oil, and other pro- 

 ducts of this nature. The lack of 

 material in this country for experimental 

 purposes has retarded investigation of 

 the subject, but it has been found by the 

 Bureau of Chemistry that a thick white 

 fat can be extracted by hydogenation 

 which strongly resembles some of the 

 cooking fats now on the American 

 market, and A. C. Hagemann, of New 

 York, in experimenting with avocados 

 of the Mexican race grown at Miami, 



^ The values given in this table, with the exception of that for the avocado, are adapted from 

 Hutchison's Food and Dietetics, 4th ed., 1917, p. 426. 



