California Avocado Nutrition Facts

384 calories in 1 cup, pureed

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Calories in California Avocado
Avocados, raw, California
384 calories in 1 cup, pureed
1 cup, pureed = 230g ≈ 0.507lb ≈ 8.11oz
1.67 calories / gram
9 Weight Watchers points
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Calorie Sources:77% fats; 19% carbohydrates; 4% proteins
Fats:35.44 g (297 calories, 15% by weight)
Carbohydrates:19.87 g (72 calories, 9% by weight)
Proteins:4.51 g (15 calories, 2% by weight)
Water:166.36 g (72% by weight)
Fat Composition:71% monounsaturated; 15% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:15.64 g (7% by weight)
Serving Sizes: 100 g
1 cup, pureed
1 fruit, without skin and seed
1 NLEA serving
Scientific Name:Persea americana
Refuse:33 %
Refuse Description:Seed and skin
Food Group:Fruits and Fruit Juices
USDA #:9038
Tags: avacado; avacados; avocado; avocados;
Related Foods: Calories in Avocado
Calories in Avocado Oil
Calories in Florida Avocado
Vitamin A:338 IU
Retinol Activity Equivalent:16.10 mcg
α-Carotene:55.20 mcg
β-Carotene:144.90 mcg
β-Cryptoxanthin:62.10 mcg
Lutein + Zeaxanthin:623.30 mcg
Vitamin B-1:161 mcg
Vitamin B-2:322 mcg
Vitamin B-3:4.39 mg
Vitamin B-5:3.36 mg
Vitamin B-6:644 mcg
Vitamin B-9:204.70 mcg
Food folate:204.70 mcg
Dietary Folate Equivalent:204.70 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:32.66 mg
Vitamin C:20.24 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:4.53 mg
Added α-Tocopherol:~
β-Tocopherol:92 mcg
δ-Tocopherol:46 mcg
γ-Tocopherol:736 mcg
Vitamin K:48.30 mcg
Calcium (Ca):29.90 mg
Copper (Cu):391 mcg
Fluoride (F):~
Iron (Fe):1.40 mg
Magnesium (Mg):66.70 mg
Manganese (Mn):322 mcg
Phosphorus (P):0.12 g
Potassium (K):1.17 g
Selenium (Se):0.92 mcg
Sodium (Na):18.40 mg
Zinc (Zn):1.56 mg
Campesterol:11.50 mg
Stigmasterol:4.60 mg
β-sitosterol:0.17 g
Carbohydrates Total:19.87 g
Dietary Fiber:15.64 g
Sugars Total:0.69 g
Fructose:0.18 g
Galactose:0.18 g
Glucose/Dextrose:0.18 g
Sucrose:0.14 g
Starch:0.25 g
Proteins Total:4.51 g
Essential amino acids
Phenylalanine:0.51 g
Leucine:0.32 g
Methionine:69 mg
Lysine:0.28 g
Isoleucine:0.18 g
Valine:0.23 g
Threonine:0.16 g
Tryptophan:46 mg
Histidine:92 mg
Arginine:0.18 g
Non-essential amino acids
Alanine:0.23 g
Aspartic acid:0.53 g
Betaine:1.61 mg
Cystine:46 mg
Glutamic acid:0.64 g
Glycine:0.23 g
Proline:0.21 g
Serine:0.25 g
Tyrosine:92 mg
Fats Total:35.44 g
Saturated fatty acids:4.88 g
Monounsaturated fatty acids:22.52 g
Polyunsaturated fatty acids:4.16 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2.30 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.76 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:92 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.59 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:23 mg
Octadecenoic/Oleic [18:1]:20.84 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:46 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.84 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.28 g
[18:3 Ω-3 c,c,c]:0.25 g
[18:3 Ω-6 c,c,c]:23 mg
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:23 mg
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:3.82 g
Product Type:California
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:0 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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