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Tuesday, 26-Jun-2007 03:12 Email | Share | Bookmark
Avocado

 
 
 
 
 


Anda pernah makan buah avocado? Di Indonesia ianya dikenali sebagai Alpukat. Rasanya tawar saja.. tapi ianya sangat rich.. lemak berkrim gitu.. MaDiHa biasanya makan buah avocado yg telah masak dengan susu pekat manis dipotong kiub2. Kalau rajin sikit.. boleh dicampur dalam ABC. Boleh juga di makan dengan aiskrim.. emm.. boleh mengurangkan rasa manis aiskrim.. dan menambah rasa lemak pd aiskrim.. Tapi awas yer pd mereka yg sedang berdiet tu.. buah ni amat tinggi kandungan kalorinya sama spt buah durian juga.. Tapi selain dari tu.. ada byk vitamin2 lain di dalamnya..

Sebenarnya pokok avocado ni ada kat depan rumah makcik MaDiHa.. (Sujah) so bila pokoknya berbuah.. MaDiHa mesti pesan suruh simpan sebiji dua. Bukan kata terlalu gemarkan rasanya.. cuma kadang tu bila lama tak makan.. teringin pulak nak makan sebab rasanya yg lain dari buah2 yg lain.. Lagipun pokok ni bukan berbuah sepanjang musim. Kalau kat pasaraya harga sebiji boleh tahan juga..

Buah ni biasanya digunakan sebagai bahan asas dalam produk kecantikan... malah.. kita boleh juga gunakan buah avocado yg telah ranum sebagai mask dengan membuahnya sendiri. Caranya mudah saja.. belah dan buang bijinya. kupas kulitnya dan isinya dibuat puri. Kemudian bolehlah disapukan ke kulit muka. Biar hingga setengah atau 1 jam.. kemudian bolehlah dibersihkan... kulit muka pasti rasa segar & tegang..





Sedikit info berkenaan Avocado..

AVOCADO
(sumber : www.erzwan.com)

BENEFITS

A rich source of vitamin E
Good source of potassium
High in monounsaturated fats

DRAWBACK

High in calories
The flesh of a ripe avocado is as good for you as it tastes. It is a rich source of vitamin E and a good source of potassium, with useful amounts of vitamin B6, and lutein. It also supplies vitamin C, riboflavin and manganese. Vitamins C and E are both antioxidants and can therefore help to prevent the free radical damage that might lead to certain cancers. Potassium helps to control blood pressure and maintain a regular heartbeat and a healthy nervous system. Vitamin B6 is important for the normal functioning of the nervous system, and lutein helps to prevent cataracts and macular degeneration.

Like olive oil, avocados have a high content of monounsaturated fatty acids, which are thought to lower blood cholesterol levels. But weight watchers should beware: avocados may contain up to 400 calories per fruit.


Did you know?

The avocado has the highest protein content of any fruit. However, some Californian varieties derive more than 80 per cent of their calories from fat.
Although the Spanish noted the existence of the avocado as early as 1519, it was dismissed as flavourless until it began to become popular in 20th-century America.
Avocados can be round or pear-shaped, no bigger than a hen’s egg or weighing several pounds. They also come in a range of colours, from dark green and crimson to yellow or almost black.
Unlike most fruits, avocados start to ripen only when they have been cut from the tree. If you buy an unripe fruit, store it at room temperature for a few days.


Ini resepi salad yang menggunakan Avocado (ehemm.. MaDiHa pun belum cuba lagi.. )

AVOCADO & POTATO SALAD
Source : Amy Beh
Ingredients

1 avocado
200g boiled potato
1 red apple, core and cube
1 cucumber
2 cherry tomatoes, quarter

Dressing (combined)
50ml mayonnaise
50ml plain yoghurt
1 tsp lemon juice
1/4 tsp sugar
Dash of pepper
1 tsp fresh parsley, chop

Method
Combine the dressing ingredients in a small bowl. Chill well in the refrigerator until further use.

Peel and halve the avocado, remove the seeds and cut into slices. Boil potato until just soft. When cooked, discard the water and dry boil the potato for one to two minutes (this is to keep the potato from being too sticky). Peel skin and cut into 1.5cm cubes.

Cut cucumber into half, remove seeded part, then cut into cubes, the same size as the apples. Soak in chilled water for 10 to 15 minutes, then drain.

Combine all the ingredients (cherry tomatoes included) in a mixing bowl. Pour chilled dressing over salad. Toss and leave in the refrigerator until well chilled before serving.


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