Avocado oil
From Wikipedia, the free encyclopedia
Avocado oil is an edible oil pressed from the fruit of the Persea americana (avocado). It is used as a food oil, as an ingredient in other dishes, as well as a cooking oil. It can be frequently found in cosmetics where it is valued for its regenerative and moisturizing properties. It has an unusually high smoke point of 255°C, and functions well as a carrier oil for other flavors.[1] It is high in monounsaturated fats and Vitamin E. Because the avocado is a year-round crop, some olive oil plants, particularly in Australia and New Zealand, process olive oil during the olive season, and avocado oil during the rest of the year. As a culinary oil, avocado oil compares well with olive oil.[2].
Avocado oil is one of few vegetable oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit[3].
[edit] References
- ^ Avocado. From the Food Reference Web site
- ^ Julie Biuso. Avocado Oil. From cuisine.co.nz
- ^ Avocado oil. From Purdue University Center for New Crops and Plant Products Web site
 |
This vegetable oil related article is a stub. You can help Wikipedia by expanding it. |
