Hass avocado
The Hass avocado is a variety of avocado with dark green, bumpy skin. It was first grown and sold by Southern California mail carrier and amateur horticulturist Rudolph Hass, who also gave it his name.
| Persea americana 'Hass' | |
|---|---|
| Genus | Persea |
| Species | Persea americana |
| Cultivar | 'Hass' |
| Breeder | Rudolph Hass |
| Origin | First grown at La Habra Heights, California in 1926; patented 1935 in the US, Plant Patent No. 139 |
The Hass avocado is a large-sized fruit weighing 200 to 300 grams (8 to 10 oz). When ripe, the skin becomes a dark purplish-black and yields to gentle pressure. When ready to serve, it becomes white-green in the middle part of the inner fruit.
Owing to its taste, size, shelf-life, high growing yield and in some areas, year-round harvesting, the Hass cultivar is the most commercially popular avocado worldwide. In the United States it accounts for more than 80% of the avocado crop, 95% of the California crop and is the most widely grown avocado in New Zealand.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 670 kJ (160 kcal) |
8.53 g | |
| Sugars | 0.66 g |
| Dietary fiber | 6.7 g |
14.66 g | |
| Saturated | 2.13 g |
| Monounsaturated | 9.80 g |
| Polyunsaturated | 1.82 g |
Protein | 2 g |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. beta-Carotene lutein zeaxanthin | 1% 7 μg1% 62 μg271 μg |
| Thiamine (B1) | 6% 0.067 mg |
| Riboflavin (B2) | 10% 0.13 mg |
| Niacin (B3) | 11% 1.738 mg |
| Pantothenic acid (B5) | 28% 1.389 mg |
| Vitamin B6 | 15% 0.257 mg |
| Folate (B9) | 20% 81 μg |
| Vitamin C | 11% 10 mg |
| Vitamin E | 14% 2.07 mg |
| Vitamin K | 18% 21 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 12 mg |
| Iron | 3% 0.55 mg |
| Magnesium | 7% 29 mg |
| Manganese | 6% 0.142 mg |
| Phosphorus | 4% 52 mg |
| Potassium | 16% 485 mg |
| Sodium | 0% 7 mg |
| Zinc | 6% 0.64 mg |
| Other constituents | Quantity |
| Water | 73.23 g |
| Beta-sitosterol | 76 mg |
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |