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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

Gordura

17g

of which saturates

4.2g

Carbohydrate

1.8g

of which sugars

0.4g

Fibra

3.1g

Proteína

1.8g

Sal

0.02g

Álcool

0g

Água

72g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

2.2mg

Vitamina C

1mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.09mg

Niacin (B3)

2.1mg

Vitamina B6

0.3mg

Vitamina B12

0µg

Ácido Fólico

31µg

Cálcio

19mg

Ferro

0.51mg

Magnésio

27mg

Phosphorus

57mg

Potássio

583mg

Sódio

7mg

Zinco

0.6mg

Copper

0.25mg

Selenium

Trace

Iodo

1µg

Other types of avocado

Alimentos

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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente