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resources  Uses for avocado        The fruit of horticultural
cultivars range from more or less round to egg or pear-shaped,
typically the size of a temperate-zone pear or larger, on the
outside bright green to green-brown (or almost black) in color,
and high in fat. Though the fruit does have a markedly higher
fat content than most other fruits, most of the fat in avocados
is monounsaturated fat, which is considered healthy in the human
diet. A whole medium avocado contains approximately 25% of the
recommended daily amount of saturated fat. Avocados also have
60% more potassium than bananas. They are also rich in B
vitamins, as well as vitamin E and K.        The flesh is
typically greenish yellow to golden yellow when ripe. The flesh
oxidizes and turns brown quickly after exposure to air. To
prevent this, lime or lemon juice can be added to avocados after
they are peeled; vitamin C in the ju