Fruit

Whole Fruit

Whole fruit as a section of avocado fruit is the uncut berry kept complete for sale, gift, or later prep—distinct from halves already opened for the plate. It is how recipes specify “1 whole avocado” before any knife work: you still decide ripeness, then peel, mash, or slice as needed. Leave it whole until the last practical moment so the flesh stays green and moist. Caterers and retailers display whole fruit by size count; cooks stage several whole pieces at different firmness so something is ready each day. Once you commit to cutting, move to halved or fleshed preparations.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRipenedStored Whole

Traits

Best Holding FormFlexible UseIntactMaximum Shelf LifeRecipe UnitSeed And Skin IntactUncut Berry

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 94.5

Amount per 100 g

Total Fat 4.62 g
Saturated Fat 0.92 g
Trans Fat 0 g
Monounsaturated Fat 1.85 g
Polyunsaturated Fat 1.85 g
Cholesterol 0 mg
Sodium 5.1 mg
Salt 0.01 g
Total Carbohydrate 12.5 g
Dietary Fibre 2.12 g
Total Sugars 2.97 g
Complex / starch 1.04 g
Protein 0.77 g
Water 84.5 g

Detailed nutrients

Energy 94.5 kcal
Water 84.5 g
Carbohydrates 12.5 g
- Sugars 2.97 g
- Starch 1.04 g
- Fibre 2.12 g
Protein 0.77 g
Fat 4.62 g
- Saturated Fat 0.92 g
- Monounsaturated Fat 1.85 g
- Polyunsaturated Fat 1.85 g
  - Omega-3 0.19 g
Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.5 µg
Minerals 321 mg
- Major Minerals 319 mg
  - Calcium 42 mg
  - Sodium 5.1 mg
  - Potassium 272 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 14.1 · vitamin-e: 0.28 · vitamin-k: 4.5 ·

Minerals

Sodium: 5.1 · Potassium: 272 · Calcium: 42 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1920

Whole-fruit retail units and recipe counts (“one avocado”) became standard in cookbooks and markets.

2000

Pre-conditioned whole fruit programmes promised ready-to-eat timing without pre-cutting.