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Avocado, Fuerte, flesh only

Fuerte avocado is a variety of avocado fruit, and the figures here refer to the flesh only, excluding the skin and stone. It mainly provides fat, with smaller amounts of carbohydrate and protein. Per 100g, the flesh contains 19g of fat, including 3.5g of saturated fat, and provides 780 kJ of energy and 3.2mg of vitamin E.

Vitamin E helps protect cells from oxidative damage. Fat provides energy and helps the body absorb fat-soluble vitamins. The fat and energy content are worth noting for people monitoring their energy intake, while saturated fat is relevant to those watching their intake of this type of fat. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

189 kcal

Energía

780 kJ

Grasa

19g

of which saturates

3.5g

Carbohydrate

1.9g

of which sugars

0.5g

Proteína

2.1g

Sal

0.02g

Agua

73g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

3.2mg

Vitamina C

5mg

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.19mg

Niacin (B3)

1mg

Vitamin B6

0.34mg

Vitamina B12

0µg

Ácido fólico

13µg

Calcio

11mg

Hierro

0.4mg

Magnesio

25mg

Phosphorus

43mg

Potasio

430mg

Sodio

9mg

Zinc

0.6mg

Cobre

0.35mg

Selenio

Trace

Iodine

2µg

Other types of avocado

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

134 kcal

1.5g

14g

–

Avocado, Hass, flesh only

171 kcal

1.8g

17g

3.1g

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

118 kcal

1.3g

12g

2.1g

About these figures

Values are per 100g of the food as described (10 samples and literature). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente