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Avocado, Fuerte, flesh only

Fuerte avocado is a variety of avocado fruit, and the figures here refer to the flesh only, excluding the skin and stone. It mainly provides fat, with smaller amounts of carbohydrate and protein. Per 100g, the flesh contains 19g of fat, including 3.5g of saturated fat, and provides 780 kJ of energy and 3.2mg of vitamin E.

Vitamin E helps protect cells from oxidative damage. Fat provides energy and helps the body absorb fat-soluble vitamins. The fat and energy content are worth noting for people monitoring their energy intake, while saturated fat is relevant to those watching their intake of this type of fat. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

189 kcal

Energy

780 kJ

Fat

19g

of which saturates

3.5g

Carbohydrate

1.9g

of which sugars

0.5g

Protein

2.1g

Salt

0.02g

Water

73g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamin D

0µg

Vitamin E

3.2mg

Vitamin C

5mg

Thiamin (B1)

0.12mg

Riboflavin (B2)

0.19mg

Niacin (B3)

1mg

Vitamin B6

0.34mg

Vitamin B12

0µg

Folate

13µg

Calcium

11mg

Iron

0.4mg

Magnesium

25mg

Phosphorus

43mg

Potassium

430mg

Sodium

9mg

Zinc

0.6mg

Copper

0.35mg

Selenium

Trace

Iodine

2µg

Other types of avocado

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Avocado, Fuerte, flesh only, weighed with skin and stone

134 kcal

1.5g

14g

–

Avocado, Hass, flesh only

171 kcal

1.8g

17g

3.1g

Avocado, Hass, flesh only, weighed with skin and stone

118 kcal

1.3g

12g

2.1g

About these figures

Values are per 100g of the food as described (10 samples and literature). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published