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

Hass avocado is a fruit, and this entry describes its flesh, with the weight based on the fruit including its skin and stone. Per 100g weighed this way, the flesh provides 12g of fat, including 2.9g of saturated fat, 2.1g of fibre and 402mg of potassium. Fat is its main energy-providing nutrient, with smaller amounts of carbohydrate and protein.

Fibre supports normal bowel function, while potassium helps nerves and muscles work normally. The fat and saturated fat content may be relevant for people monitoring their energy or saturated fat intake. The skin and stone are not included as foods eaten in these figures. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

118 kcal

Energy

486 kJ

Fat

12g

of which saturates

2.9g

Carbohydrate

1.3g

of which sugars

0.3g

Fibre

2.1g

Protein

1.3g

Salt

0.01g

Alcohol

0g

Water

49g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamin D

0µg

Vitamin E

1.5mg

Vitamin C

0.8mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.06mg

Niacin (B3)

1.4mg

Vitamin B6

0.21mg

Vitamin B12

0µg

Folate

22µg

Calcium

13mg

Iron

0.35mg

Magnesium

19mg

Phosphorus

39mg

Potassium

402mg

Sodium

5mg

Zinc

0.38mg

Copper

0.17mg

Selenium

Trace

Iodine

Trace

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, Fuerte, flesh only

189 kcal

2.1g

19g

–

About these figures

Values are per 100g of the food as described (Calculated from 14-386). "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