This document provides information about avocados from several presenters. It discusses the botanical classification of avocados, their nutritional profile including fiber and healthy fats, tips for selecting, storing and eating avocados. The history of avocados is covered, noting they were originally described as "poor man's butter." Presenters include a biologist, chefs and nutritionists who provide details on avocado varieties, health benefits, and demonstrate how to make avocado juice.

1. AVOCADO

2. PRACTICE PRESENTATION OF SPEAKING FOR GENERAL COMMUNICATION
Presented
by :
@ Sanjaya
@ Cici Juita
@ Rismawati
From Class
L

3. WHAT IS THE AVOCADO???

4. WE ARE GOING TO JOIN WITH MR SANJAYA
BIOLOGIST OF SINGAPERBANGSA UNIVERSITY!

5. AVOCADO IS A MEDIUM TO LARGE EVERGREEN TREE
WITH LARGE, LEATHERY, DEEP GREEN LEAVES. IT HAS
LIMITED COMMERCIAL VALUE IN THE LOWER RIO
GRANDE VALLEY AND IS OFTEN FOUND IN
LANDSCAPES ACROSS SOUTH TEXAS.
THE POPULARITY OF ITS FRUIT,
PARTICULARLY IN MEXICAN
FOOD DISHES, AND ITS
TROPICAL APPEARANCE HAVE
SPURRED CONSIDERABLE
INTEREST IN GROWING
AVOCADOS AT HOME.

6. Scientific Classification
Kingdom Plantae
Phylum Angiosperm
Class Magnoliids
Ordo Laurales
Family Lauraceae
Genus Percea
Species P. Americana

7. HISTORY OF AVOCADO
Avocados have a long history and heritage since
being discovered and has gone from being described
as the ‘poor man’s butter’ to the King of Fruits! It has so
many uses from making delicious foods to being used
to nourish and soothe the skin as a cosmetic. This post
though is going to look at the nutritious properties of
Avocado and how it can help you stay and get in great
health!
The most popular variety of avocado was
discovered by a postman named Rudolph Hass. The
original tree can be found growing in La Habra,
California.

8. WHAT THEY LOOK LIKE?
Most varieties of
avocado are :
oval- or round
-shaped with
thick, rough
green skin.
Depending on
the type,
avocados can
range from three
ounces to four
pounds.

9. NEXT, EXPLAIN FROM
DR. ORY RISMAWATI!

10. NUTRITIONAL INFO
( ONE CUP OF SLICED AVOCADO PROVIDES )
235 Calories
22 Grams
Fat
7 Grams
Fiber
15 Milligrams
Sodium
3 Grams
Protein
O
Cholesterol

11. WHILE AVOCADOS
ARE KNOWN TO BE
HIGH IN
UNSATURATED FAT,
MANY BELIEVE THEY
ARE WORTH THE
SPLURGE FOR THEIR
GREAT BUTTERY
TASTE. THEY ARE
ALSO A GOOD
SOURCE FOR FIBER,
VITAMIN C AND OTHER
NUTRIENTS, SUCH AS
THAIMINE, AND
RIBOFLAVIN.
HEALTS BENEFITS :

12. IF IT'S STILL HARD, IT'S NOT READY TO BE
EATEN YET. TWO MEDIUM AVOCADOS
SHOULD YIELD ABOUT ONE POUND, 2 1/2
CUPS SLICED, DICED, OR CHOPPED.
Selection tips
LOOK FOR FRUIT
THAT IS FIRM,
YET GIVES WHEN
GENTLY
SQUEEZED.

13. STORAGE TIPS: YOU MAY REFRIGERATE RIPE
AVOCADOS UNTIL YOU'RE READY TO EAT THEM, BUT
ONLY FOR A FEW DAYS. PLACING AN AVOCADO IN A
PAPER BAG WITH AN APPLE OR BANANA AND STORING
IT AT ROOM TEMPERATURE WILL ACCELERATE THE
RIPENING PROCESS IF NEEDED. SINCE CUT AND
EXPOSED AVOCADOS TEND TO DISCOLOR QUICKLY,
EXPERTS ADVISE YOU TO ADD CUBED OR SLICED
AVOCADO TO YOUR DISH AS LATE AS POSSIBLE IN THE
PREPARATION PROCESS. ADDING A DASH OF LEMON
OR LIME JUICE TO FRESH GUACAMOLE SHOULD HELP
PREVENT DISCOLORATION.

14. HOW TO EAT THEM:
THE MOST POPULAR USES
FOR EATING AVOCADOS
ARE IN GUACAMOLE AND
ON SALADS, BUT THEY
MAY ALSO BE FOUND IN
OTHER DISHES SUCH AS
SOUP. THEY ALSO MAKE
GREAT HOLLOWED-OUT
"BOWLS" FOR OTHER
DISHES, INCLUDING DIPS
OR SEAFOOD.

15. LET’S MAKE A AVOCADO JUICE WITH
CHEF CICI!