As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content.
Guacamole, informally shortened to guac in North America since the 1980s, is an avocado-based dip, spread, or salad first developed by the Aztecs in present-day Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine.
An organic second skin could keep your avocados from going bad so quickly - Quartzy
The only thing that could make avocados better is if they could just wait on your shelf—not turning brown—until you were ready to eat them.
Finally, that day has come. On June 19, Del Rey Avocado and Eco Farms...