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

Fuerte avocado is a variety of avocado fruit. These data describe the flesh only, but the weight includes the skin and stone. Per 100g weighed on this basis, it provides 14g of fat, including 2.5g of saturated fat, alongside 2.3mg of vitamin E and 310mg of potassium. Fat is its main energy-providing nutrient.

Vitamin E helps protect cells from oxidative damage, while potassium supports normal nerve and muscle function. Most of the fat in avocado is unsaturated, although its saturated fat content remains relevant for people monitoring their intake. The weighing basis matters when comparing these values with foods measured as edible flesh alone. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

134 kcal

Energy

553 kJ

Fat

14g

of which saturates

2.5g

Carbohydrate

1.3g

of which sugars

0.4g

Protein

1.5g

Salt

0.02g

Water

52g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamin D

0µg

Vitamin E

2.3mg

Vitamin C

3mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.13mg

Niacin (B3)

0.7mg

Vitamin B6

0.24mg

Vitamin B12

0µg

Folate

9µg

Calcium

8mg

Iron

0.3mg

Magnesium

18mg

Phosphorus

31mg

Potassium

310mg

Sodium

6mg

Zinc

0.4mg

Copper

0.25mg

Selenium

Trace

Iodine

1µg

Other types of avocado

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

118 kcal

1.3g

12g

2.1g

Avocado, Fuerte, flesh only

189 kcal

2.1g

19g

–

Avocado, Hass, flesh only

171 kcal

1.8g

17g

3.1g

About these figures

Values are per 100g of the food as described (Calculated from 14-039). "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