United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  09037, Avocados, raw, all commercial varieties a 
Food Group: Fruits and Fruit Juices
Scientific Name:  Persea americana
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 26%   Refuse Description:   Seed and skin
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, cubes 150 g

cup, pureed 230 g

cup, sliced 146 g

avocado, NS as to Florida or California 201 g
Proximates Water 1, 2, 3, 4, 5, 6, 7, 8 g 73.23 40 1.898 109.84 168.43 106.92 147.19
Proximates Energy kcal 160 -- -- 240 368 234 322
Proximates Energy kJ 670 -- -- 1005 1541 978 1347
Proximates Protein 1, 2, 3, 4, 5 g 2.00 34 0.136 3.00 4.60 2.92 4.02
Proximates Total lipid (fat) 1, 2, 3, 4, 5, 6 g 14.66 35 0.542 21.99 33.72 21.40 29.47
Proximates Ash 1, 2, 3, 4, 5 g 1.58 34 0.118 2.37 3.63 2.31 3.18
Proximates Carbohydrate, by difference g 8.53 -- -- 12.79 19.62 12.45 17.15
Proximates Fiber, total dietary 1, 2, 3, 4, 5, 7, 8, 9 g 6.7 27 0.879 10.1 15.4 9.8 13.5
Proximates Sugars, total 2, 4, 5, 7 g 0.66 12 0.019 0.99 1.52 0.96 1.33
Proximates Sucrose 4, 5, 7 g 0.06 10 0.037 0.09 0.14 0.09 0.12
Proximates Glucose (dextrose) 4, 5, 7 g 0.37 10 0.030 0.56 0.85 0.54 0.74
Proximates Fructose 4, 5, 7 g 0.12 10 0.016 0.18 0.28 0.18 0.24
Proximates Lactose 4, 5, 7 g 0.00 10 0.000 0.00 0.00 0.00 0.00
Proximates Maltose 4, 5, 7 g 0.00 10 0.000 0.00 0.00 0.00 0.00
Proximates Galactose 4, 5 g 0.10 8 0.014 0.15 0.23 0.15 0.20
Proximates Starch 4, 5 g 0.11 4 0.000 0.17 0.25 0.16 0.22
Minerals Calcium, Ca 1, 2, 3, 4, 5, 10 mg 12 29 0.583 18 28 18 24
Minerals Iron, Fe 1, 2, 3, 4, 5, 10 mg 0.55 29 0.105 0.82 1.27 0.80 1.11
Minerals Magnesium, Mg 1, 3, 4, 5, 10 mg 29 17 1.542 44 67 42 58
Minerals Phosphorus, P 1, 3, 4, 5 mg 52 16 1.622 78 120 76 105
Minerals Potassium, K 1, 2, 3, 4, 5, 10 mg 485 29 31.316 728 1116 708 975
Minerals Sodium, Na 1, 2, 3, 4, 10 mg 7 23 1.173 10 16 10 14
Minerals Zinc, Zn 1, 3, 4, 5, 10 mg 0.64 17 0.029 0.96 1.47 0.93 1.29
Minerals Copper, Cu 1, 3, 4, 5, 10 mg 0.190 17 0.039 0.285 0.437 0.277 0.382
Minerals Manganese, Mn 1, 3, 4, 5, 10 mg 0.142 17 0.007 0.213 0.327 0.207 0.285
Minerals Selenium, Se 4, 5 µg 0.4 5 0.068 0.6 0.9 0.6 0.8
Minerals Fluoride, F 11 µg 7.0 9 -- 10.5 16.1 10.2 14.1
Vitamins Vitamin C, total ascorbic acid 1, 2, 3 mg 10.0 20 0.505 15.0 23.0 14.6 20.1
Vitamins Thiamin 1, 3, 4, 5 mg 0.067 16 0.002 0.101 0.154 0.098 0.135
Vitamins Riboflavin 1, 3, 4, 5 mg 0.130 16 0.008 0.195 0.299 0.190 0.261
Vitamins Niacin 1, 3, 4, 5 mg 1.738 16 0.081 2.607 3.997 2.537 3.493
Vitamins Pantothenic acid 1, 3, 4, 5 mg 1.389 16 0.301 2.083 3.195 2.028 2.792
Vitamins Vitamin B-6 1, 3, 4, 5 mg 0.257 15 0.046 0.386 0.591 0.375 0.517
Vitamins Folate, total 1, 2, 3, 4 µg 81 24 10.343 122 186 118 163
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food µg 81 24 10.343 122 186 118 163
Vitamins Folate, DFE µg 81 -- -- 122 186 118 163
Vitamins Choline, total 4, 5 mg 14.2 -- -- 21.3 32.7 20.7 28.5
Vitamins Betaine 4, 5 mg 0.7 2 -- 1.1 1.6 1.0 1.4
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE 2, 3, 4, 5, 12 µg 7 -- -- 10 16 10 14
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta 1, 2, 3, 4, 5, 12 µg 62 33 7.715 93 143 91 125
Vitamins Carotene, alpha 1, 2, 3, 4, 5, 12 µg 24 31 11.540 36 55 35 48
Vitamins Cryptoxanthin, beta 2, 3, 4, 5, 12 µg 28 29 16.722 42 64 41 56
Vitamins Vitamin A, IU 1, 2, 3, 4, 5, 12 IU 146 -- -- 219 336 213 293
Vitamins Lycopene 4, 5 µg 0 7 0.000 0 0 0 0
Vitamins Lutein + zeaxanthin 2, 4, 5 µg 271 16 16.660 406 623 396 545
Vitamins Vitamin E (alpha-tocopherol) 1, 2, 4, 5, 6 mg 2.07 23 0.214 3.10 4.76 3.02 4.16
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Tocopherol, beta 4, 5, 6 mg 0.05 10 0.009 0.07 0.12 0.07 0.10
Vitamins Tocopherol, gamma 2, 4, 5, 6 mg 0.33 19 0.114 0.49 0.76 0.48 0.66
Vitamins Tocopherol, delta 4, 5, 6 mg 0.02 10 0.004 0.03 0.05 0.03 0.04
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) 4, 5 µg 21.0 8 0.766 31.5 48.3 30.7 42.2
Lipids Fatty acids, total saturated g 2.126 -- -- 3.189 4.890 3.104 4.273
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 4, 5 g 0.001 7 0.001 0.002 0.002 0.001 0.002
Lipids 10:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 12:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 14:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 15:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 16:0 4, 5 g 2.075 8 0.104 3.112 4.773 3.030 4.171
Lipids 17:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 18:0 4, 5 g 0.049 8 0.005 0.074 0.113 0.072 0.098
Lipids 20:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 22:0 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 24:0 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total monounsaturated g 9.799 -- -- 14.698 22.538 14.307 19.696
Lipids 14:1 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 15:1 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 16:1 undifferentiated 4, 5 g 0.698 8 0.039 1.047 1.605 1.019 1.403
Lipids 17:1 4, 5 g 0.010 8 0.001 0.015 0.023 0.015 0.020
Lipids 18:1 undifferentiated 4, 5 g 9.066 8 0.474 13.599 20.852 13.236 18.223
Lipids 20:1 4, 5 g 0.025 8 0.002 0.037 0.058 0.037 0.050
Lipids 22:1 undifferentiated 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 1.816 -- -- 2.724 4.177 2.651 3.650
Lipids 18:2 undifferentiated 4, 5 g 1.674 8 0.063 2.511 3.850 2.444 3.365
Lipids 18:3 undifferentiated g 0.125 -- -- 0.188 0.287 0.182 0.251
Lipids 18:3 n-3 c,c,c (ALA) 4 g 0.111 4 0.007 0.166 0.255 0.162 0.223
Lipids 18:3 n-6 c,c,c 4 g 0.015 4 0.000 0.022 0.034 0.022 0.030
Lipids 18:4 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids 20:2 n-6 c,c 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 20:3 undifferentiated 4, 5 g 0.016 8 0.002 0.024 0.037 0.023 0.032
Lipids 20:4 undifferentiated 4, 5 g 0.000 8 0.000 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) 5 g 0.000 4 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0
Lipids Stigmasterol 13 mg 2 6 0.000 3 5 3 4
Lipids Campesterol 13 mg 5 6 0.196 8 12 7 10
Lipids Beta-sitosterol 13 mg 76 6 5.583 114 175 111 153
Amino Acids Tryptophan g 0.025 -- -- 0.037 0.058 0.037 0.050
Amino Acids Threonine g 0.073 -- -- 0.109 0.168 0.107 0.147
Amino Acids Isoleucine g 0.084 -- -- 0.126 0.193 0.123 0.169
Amino Acids Leucine g 0.143 -- -- 0.214 0.329 0.209 0.287
Amino Acids Lysine g 0.132 -- -- 0.198 0.304 0.193 0.265
Amino Acids Methionine g 0.038 -- -- 0.057 0.087 0.055 0.076
Amino Acids Cystine g 0.027 -- -- 0.041 0.062 0.039 0.054
Amino Acids Phenylalanine g 0.097 -- -- 0.146 0.223 0.142 0.195
Amino Acids Tyrosine g 0.049 -- -- 0.074 0.113 0.072 0.098
Amino Acids Valine g 0.107 -- -- 0.161 0.246 0.156 0.215
Amino Acids Arginine g 0.088 -- -- 0.132 0.202 0.128 0.177
Amino Acids Histidine g 0.049 -- -- 0.074 0.113 0.072 0.098
Amino Acids Alanine g 0.109 -- -- 0.164 0.251 0.159 0.219
Amino Acids Aspartic acid g 0.236 -- -- 0.354 0.543 0.345 0.474
Amino Acids Glutamic acid g 0.287 -- -- 0.430 0.660 0.419 0.577
Amino Acids Glycine g 0.104 -- -- 0.156 0.239 0.152 0.209
Amino Acids Proline g 0.098 -- -- 0.147 0.225 0.143 0.197
Amino Acids Serine g 0.114 -- -- 0.171 0.262 0.166 0.229
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Anthocyanidins Cyanidin 17 mg 0.33 6 0.11 0.49 0.76 0.48 0.66
Anthocyanidins Petunidin 17 mg 0.0 6 0 0.0 0.0 0.0 0.0
Anthocyanidins Delphinidin 17 mg 0.0 6 0 0.0 0.0 0.0 0.0
Anthocyanidins Malvidin 17 mg 0.0 6 0 0.0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 17 mg 0.0 6 0 0.0 0.0 0.0 0.0
Anthocyanidins Peonidin 17 mg 0.0 6 0 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Catechin 17, 18, 19 mg 0.0 14 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 17, 18, 19 mg 0.0 13 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 17, 18, 19 mg 0.4 14 0.07 0.6 0.9 0.5 0.7
Flavan-3-ols (-)-Epicatechin 3-gallate 17, 18, 19 mg 0.0 14 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 17, 18, 19 mg 0.1 14 0.1 0.2 0.3 0.2 0.3
Flavan-3-ols (+)-Gallocatechin 17, 18, 19 mg 0.0 14 0 0.0 0.0 0.0 0.0
Flavanones Hesperetin 17 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavanones Naringenin 17 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavones Apigenin 17, 20 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavones Luteolin 17, 20 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavonols Kaempferol 20 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Flavonols Myricetin 17, 20 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavonols Quercetin 17, 20 mg 0.0 7 0 0.0 0.0 0.0 0.0
Isoflavones Daidzein 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Isoflavones Genistein 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 14, 15, 16 mg 1.2 12 0.87 1.8 2.7 1.7 2.4
Proanthocyanidin Proanthocyanidin trimers 14, 15, 16 mg 1.1 12 0.79 1.7 2.6 1.6 2.3
Proanthocyanidin Proanthocyanidin 4-6mers 15, 16 mg 3.4 9 2.01 5.0 7.7 4.9 6.7
Proanthocyanidin Proanthocyanidin 7-10mers 15, 16 mg 0.5 9 0.7 0.8 1.2 0.8 1.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 15, 16 mg 0.0 9 0 0.0 0.0 0.0 0.0

Sources of Data

1Produce Marketing Association (PMA) Nutrient Content of Avocado , 1989    
2California Avocado Commission California Avocado Commission data for avocados 1993-2001 , 1993    
3Nutrient Data Laboratory, ARS, USDA Nutrient Analysis of Specialty Fruit Marketed in the United States , 1987  Beltsville MD  
4Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5g , 2001  Beltsville MD  
5Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5j , 2001  Beltsville MD  
6Nutrient Data Laboratory, ARS, USDA NDL Report Vitamin E 1991 , 1991  Beltsville MD  
7Nutrient Data Laboratory, ARS, USDA Dietary Fiber and Sugars in Commonly Consumed Foods , 1994  Beltsville MD  
8Nutrient Data Laboratory, ARS, USDA Total dietary fiber in 104 foods , 1992  Beltsville MD  
9National Cancer Institute (NCI), DHHS Total dietary fiber content of selected foods , 1992    
10N.J. Miller-Ihli Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States , 1996 Journal of Food Composition and Analysis 9 4   pp.301-311
11Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
12University of Maine Determination of alpha- and beta-carotene in fruit and vegetables by HPLC , 1982    
13K.C. Duester Avocado fruit is a rich source of beta-sitosterol , 2001 Journal of the American Dietetic Association 101 4   pp.404-404
14de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
15Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
16Hellström, Törrönen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
17Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S. Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
18Arts, I. C. W., van de Putte, B., and Hollman, P. C. H. Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
19de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
20Sampson, L., Rimm, E., Hollman, P.C.H., de Vries, J.H.M., and Katan, M.B. Flavonol and flavone intakes in US health professionals , 2002 J. Am. Diet. Assoc. 102 10   pp.1414-1420
21Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M. Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
22Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A. Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331

Footnotes

a  Based on 86% California and 14% Florida varieties.