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Avocado, Hass, flesh only

Hass avocado is a fruit, and the figures here describe its ripe flesh only, excluding the skin and stone. It mainly provides fat, along with fibre and a range of vitamins and minerals. Per 100g, the flesh contains 17g of fat, including 4.2g of saturated fat, as well as 3.1g of fibre and 583mg of potassium.

Fibre supports normal bowel function, while potassium helps nerves and muscles work normally. Fat provides energy, so the amount eaten is relevant for people monitoring their energy intake. The saturated fat content is also worth noting for those limiting saturated fat. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

171 kcal

Energy

703 kJ

Fat

17g

of which saturates

4.2g

Carbohydrate

1.8g

of which sugars

0.4g

Fibre

3.1g

Protein

1.8g

Salt

0.02g

Alcohol

0g

Water

72g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamin D

0µg

Vitamin E

2.2mg

Vitamin C

1mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.09mg

Niacin (B3)

2.1mg

Vitamin B6

0.3mg

Vitamin B12

0µg

Folate

31µg

Calcium

19mg

Iron

0.51mg

Magnesium

27mg

Phosphorus

57mg

Potassium

583mg

Sodium

7mg

Zinc

0.6mg

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, Fuerte, flesh only, weighed with skin and stone

134 kcal

1.5g

14g

–

About these figures

Values are per 100g of the food as described (11 samples, imported, Hass variety, ripe and ripen at home). "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