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Avocado, Hass, flesh only

Hass avocado is a fruit, and the figures here describe its ripe flesh only, excluding the skin and stone. It mainly provides fat, along with fibre and a range of vitamins and minerals. Per 100g, the flesh contains 17g of fat, including 4.2g of saturated fat, as well as 3.1g of fibre and 583mg of potassium.

Fibre supports normal bowel function, while potassium helps nerves and muscles work normally. Fat provides energy, so the amount eaten is relevant for people monitoring their energy intake. The saturated fat content is also worth noting for those limiting saturated fat. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

171 kcal

Energy

703 kJ

Graisse

17g

of which saturates

4.2g

Carbohydrate

1.8g

of which sugars

0.4g

Fibre

3.1g

Protéines

1.8g

Sel

0.02g

Alcool

0g

Eau

72g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamine D

0µg

Vitamine E

2.2mg

Vitamine C

1mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.09mg

Niacin (B3)

2.1mg

Vitamine B6

0.3mg

Vitamine B12

0µg

Folate

31µg

Calcium

19mg

Fer

0.51mg

Magnésium

27mg

Phosphorus

57mg

Potassium

583mg

Sodium

7mg

Zinc

0.6mg

Copper

0.25mg

Sélénium

Trace

Iodine

1µg

Other types of avocado

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Avocado, Hass, flesh only, weighed with skin and stone

118 kcal

1.3g

12g

2.1g

Avocado, Fuerte, flesh only

189 kcal

2.1g

19g

–

Avocado, Fuerte, flesh only, weighed with skin and stone

134 kcal

1.5g

14g

–

About these figures

Values are per 100g of the food as described (11 samples, imported, Hass variety, ripe and ripen at home). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine