Why the great green...
The green avocado is a type of avocado that is less common in the world than its counterpart, the black avocado. However, the black avocado is by far the most popular and widely consumed type of avocado. It accounts for 80 percent of all avocados cultivated in the whole world. While the black color on avocados sometimes does happen as a result of the fruit ripening, other types of cultivated avocados do remain green in color as they get ripe.
About 96% of the avocados sold in the U.S. are the blacked-skinned hass variety, according to the Irvine, Calif.-based Hass Avocado Board. But there’s still a market for a handful of other varieties, most of which are known as green-skinned avocados.
Green-skins include the Choquette, Dr. Dupuis, Semil 34, Bacon, Fuerte, Gwen, Macarthur, Pinkerton, Reed and Zurtano varieties.
But those who market many of the other varieties maintain that their avocados typically have less fat and fewer calories than the hass, they usually cost less, and they’re often larger. Most of the fat in avocado is monounsaturated, the same type of heart-healthy fat found in olive oil. People whose diets are high in monounsaturated fats have lower risk of heart disease and also tend to be slimmer.
Green Avocados are large in size, have shiny, green skin, are lighter in overall natural oil content and contain more water. The green avocado is excellent when it comes to health properties. Very low in sodium and high in both vitamin C and dietary fiber.
It is not really a question of which avocado between the green and the black is better; it is really more about preference and, beyond that, availability. However some sustain that green Avocado cultivars are lighter in terms of fat and calorie content.
Since the black or Hass avocado is the one that is available most commonly, you may not get a choice in the matter, as your local grocery store probably has that as opposed to other types of green avocados. Ask your grocer or the great green…
