Fruit

Whole

Whole avocado means the intact fruit left uncut—skin sealed, seed inside—for ripening, storage, display, or transport. This is how fruit leaves the packhouse and sits in the fruit bowl. Keep firm fruit at room temperature to ripen; once it yields gently at the stem, refrigerate to hold a day or two longer. Do not chill hard unripe fruit for long periods if you need reliable ripening afterward. Whole fruit is the right form to buy ahead of service when you can stage ripeness. Once cut, shelf life collapses and browning starts. Choose even colour, intact stem scar, and no large soft bruises.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Chilled When RipeFreshRipenedWhole

Traits

Best Bought Firm Or Firm-RipeIntactRipens Off TreeStorage FormUncutVersatile Timing

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 96.3

Amount per 100 g

Total Fat 4.44 g
Saturated Fat 0.93 g
Trans Fat 0 g
Monounsaturated Fat 1.85 g
Polyunsaturated Fat 1.66 g
Cholesterol 0 mg
Sodium 5.19 mg
Salt 0.01 g
Total Carbohydrate 13.2 g
Dietary Fibre 1.95 g
Total Sugars 3.13 g
Complex / starch 1.01 g
Protein 0.84 g
Water 86.5 g

Detailed nutrients

Energy 96.3 kcal
Water 86.5 g
Carbohydrates 13.2 g
- Sugars 3.13 g
- Starch 1.01 g
- Fibre 1.95 g
Protein 0.84 g
Fat 4.44 g
- Saturated Fat 0.93 g
- Monounsaturated Fat 1.85 g
- Polyunsaturated Fat 1.66 g
  - Omega-3 0.18 g
Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin C 2 mg
- Vitamin E 0.25 mg
- Vitamin K 5.9 µg
Minerals 321 mg
- Major Minerals 319 mg
  - Calcium 67 mg
  - Sodium 5.19 mg
  - Potassium 247 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: 0.35 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 12.7 · vitamin-e: 0.25 · vitamin-k: 5.9 ·

Minerals

Sodium: 5.19 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1920

Whole-fruit cartons became the default wholesale unit for avocado trade.

1990

Retail ripening rooms and bagged whole fruit programmes aimed at “ready tomorrow” shoppers.