CALIFORNIA AVOCADO ASSOCIATION 



59 



DISCUSSION OF ANALYSES OF AVOCADOS FROM THE 

 STANDPOINT OF NUTRITION 



Prof. M. E. Jaffa 

 A Nutritwnal Revierv 



In view of the interest that is being taken by the public in this fruit, 

 evidenced by our station correspondence and interviews, it appeared to me 

 that it might not be out of place to repeat some of the data which has been 

 previously given with reference to the comparative nutritional value of the 

 avocado and other foods. 



We will first compare the avocado with other fruits and then with some 

 of the more commonly used or staple foods. 



There has been, during the last decade or so, a much fuller understanding 

 of the nutritive value of fruits than previously existed and this is well indicated 

 by quotations from the introduction and conclusion, respectively, of Bulletins 

 T07 and 132 by the writer, published in 1903 by the U. S. Department of 

 Agriculture. 



Introduction. ** Fruit is considered by the majority of persons as an acces- 

 sory or supplementary food, eaten for its agreeable flavor or supposed hygienic 

 or medicinal virtues, rather than as a staple article of diet. Perhaps for this 

 reason very little scientific study has been given to fruit as compared with the 

 investigations which have been carried on in connection with other more common 

 food materials. Chemical analysis has shown the comparative composition 

 of fruits, but our knowledge of their dietetic value, digestibility, and compar- 

 ative cost as sources of nutrients is far from being complete. In view of these 

 facts it has been thought best that California should undertake, as her share 

 of the nutrition investigations made under the auspices of the United States 

 Department of Agriculture, studies of the nutritive value and digestibility of 

 fruit. Perhaps no State in the Union is in better condition to exploit such 

 problems. No month in the year finds the California market without fresh 

 fruit of local production, and many people are to be found in the State who 

 make this article an important part of their dietary." 



Conclusion. "No extended comments can be made on these results, 

 because, as before stated, there are fetp, if arrp, similar investigations at hand 

 for comparisons. Further investigations along this line are needed." 



The further investigations suggested were carried on in 1902-3 at the 

 University of Californnia with most satisfactory results and two paragraphs 

 from the summary would seem quite pertinent: 



"Although it is undoubtedly advisable to wait until more data have been 

 gathered before making definite statements regarding the digestibility of different 

 fruits and nuts, enough work has been done to show that they are quite thoroughly 

 digested and have a much higher nutritive value than is popularly attributed 

 to them. In view of this it is certainly an error to consider nuts merely as an 

 accessory to an already heavy meal and to regard fruit merely as something 

 of value for its pleasant flavor or for its hygienic or medicinal virtues. 



As shown by the composition and digestibility, both fruit and nuts can 

 be favorably compared with other and more common foods. As sources of 

 carbohydrates, fruits at ordinary prices are not expensive; and as sources of 

 protein and fat, nuts at usual prices are reasonable." 



