Avocados, raw, all commercial varieties

Fruits and Fruit Juices

USDA dataset: SR Legacy

Quantity Unit

Basis: 100 g.

Meal

Nutrient

Amount

% DV*

Calories

160

8.0%

Dietary Fiber

6.7 g

23.9%

Total Sugars

0.7 g

Fructose

0.1 g

Galactose

0.1 g

Glucose

0.4 g

Lactose

0.0 g

Maltose

0.0 g

Sucrose

0.1 g

Starch

0.1 g

Saturated Fats

2.1 g

10.6%

Trans Fats

0.0 g

Monounsaturated Fats

9.8 g

Polyunsaturated Fats

1.8 g

Cholesterol

0.0 mg

0.0%

Foods highest in Protein per 100 g (USDA)

Sodium

7.0 mg

0.3%

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Per household portion

USDA household measures for this record, with energy and macronutrients calculated from the values per 100 g. Adjust any quantity in the serving selector above.

Portion	Grams	Calories	Protein	Carbs	Fat
100 g	100	160 kcal	2 g	8.5 g	14.7 g
1 cup, cubes	150	240 kcal	3 g	12.8 g	22 g
1 cup, pureed	230	368 kcal	4.6 g	19.6 g	33.7 g
1 cup, sliced	146	234 kcal	2.9 g	12.5 g	21.4 g
1 avocado, NS as to Florida or California	201	322 kcal	4 g	17.1 g	29.5 g
1 NLEA Serving	50	80 kcal	1 g	4.3 g	7.3 g

Portion weights come from the USDA food_portion table. See the methodology.

Nutritionally Similar Foods

Up to five records whose nutrient profile is closest to this one in the prepared similarity data. Similar values do not make foods interchangeable.

Other Avocados records

USDA records that share the same first name segment. Read each full name for variety, preparation and added ingredients.

Other forms of Avocados

Explore other source records in this food group. Preparation, variety and added ingredients remain distinct.

View all Avocados records

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:: SR Legacy
FDC ID:: 171705
FDC published:: 2019-04-01

View the USDA source How these values are produced