How To Keep Avocados From Turning Brown

The avocado is a rather unique type of fruit.

Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.

Numerous studies show that it has powerful beneficial effects on health.

Studies shown that this fruit reduces hypertension and slows down the heart. It relaxes its vessels and keeps the heart safe.
Avocado has lots of healthy fat, easily is stored inside and broken down too, and this fat is much better than processed food fats.
Another study said the avocado is great for diabetes curing. It improves the glucose uptake in the muscles and liver, and lowers the risk of metabolic issues that damage the vessels and nerves.

As you might already know, avocados are rich in healthy fats, fiber, potassium, vitamin E, folic acid and B vitamins.
Also, avocados are low in carbs and they don’t contain any cholesterol or sodium. These are just some of the health benefits..
Studies show that replacing saturated fats with healthy fats (like those found in avocados) and oils is better for your heart than going low fat but adding refined flours and sugars in its place.

Some fruits and vegetables (apples, potatoes, avocados, and more) contain phenolic compounds and enzymes that, when exposed to oxygen, will produce a brown-black pigment. The cell surface usually acts as a barrier between these compounds and oxygen, but when the produce is cut or bruised this barrier is broken, the compounds are oxygenated, and a color producing chemical reaction occurs. Not all produce contain these compounds, and therefore not all produce will turn dark when cut open.

But we all face the issue of having them go brown- what can be done about it?

Amazing avocado trick

Place the avocados face down and in a 1/2 inch pool of water inside an airtight container. Then, close the lid and leave it in the fridge. This strategy will keep your ripe avocado green for nearly three days. Seriously, it’s that simple and it works!

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