Peak season
Avocado
Avocados are available year-round due to global sourcing, but the primary window for the most common varieties (like Hass) is April to September. While supplies shift between regions like Mexico, Peru, and South Africa, this mid-year period typically offers the best consistency in ripeness and oil content.
category
Category
Fruit
all_inclusive
Availability
Year round
calendar_month
Peak season
Apr – Sep
science
MW Reference
1
Reference Data
McCance & Widdowson 2021
science
Avocado, Hass, flesh only, weighed with skin and stone · 14-387 · FA
Calculated from 14-386
Energy & Proximates
Energy
118.00
kcal
Energy
486.00
kJ
Water
49.30
g
Protein
1.30
g
Fat
12.00
g
Carbohydrates
1.30
g
of which sugars
0.30
g
of which starch
—
g
Fibre (AOAC)
2.10
g
Fibre (NSP)
2.30
g
Alcohol
—
g
Fat Breakdown
Total fat
12.00
g
Saturated
2.86
g
Monounsaturated
6.89
g
Polyunsaturated
1.59
g
Trans
—
g
Omega-3
—
g
Omega-6
—
g
Cholesterol
—
mg
Minerals
Sodium
5.00
mg
Potassium
402.00
mg
Calcium
13.00
mg
Magnesium
19.00
mg
Phosphorus
39.00
mg
Iron
0.350
mg
Copper
0.170
mg
Zinc
0.380
mg
Selenium
—
µg
Iodine
—
µg
Vitamins
Vitamin A
2.00
µg
Vitamin D
—
µg
Vitamin E
1.510
mg
Vitamin C
0.80
mg
Thiamin (B1)
0.060
mg
Riboflavin (B2)
0.060
mg
Niacin (B3)
1.450
mg
Vitamin B6
0.210
mg
Vitamin B12
—
µg
Folate
21.60
µg
