THE AVOCADO 



21 



this point is reached, there is quite often no further increase, no 

 matter how long the fruit may remain on the tree. 



The total dry matter in the edible portion of the avocado is 

 greater than in any other fresh fruit, the one nearest approach- 

 ing it being the banana, which contains about 25 per cent. An 

 average of twenty-eight analyses showed the avocado to con- 

 tain about 30 per cent. 



TABLE I. COMPOSITION OP AVOCADO VARIETIES 



The protein-content, which has been found to average 

 about 2 per cent, is higher than that of any other fresh fruit. 



The percentage of carbohydrates is not high compared with 

 that of many other fruits, because the avocado contains almost 

 no sugar. F. B. La Forge of the Bureau of Chemistry at 

 Washington has found in the avocado a new sugar, called 

 D-Mannoketoheptose, which is believed to be present in 

 amounts varying from 0.5 to 1 per cent. 



The amount of mineral matter is much greater than is 

 found in other fresh fruits. Soda, potash, magnesium, and 

 lime compose more than one-half the ash or mineral matter, 

 which places the avocado among the foods which yield an excess 

 of the base-forming elements, as opposed to nuts, which furnish 

 acid-forming elements in excess. 



