Guacamole
Guacamole, avocado, lime and herbs
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|
Origin | |
---|---|
Place of origin | Mexico |
Details | |
Type | Dip |
Main ingredient(s) | Avocados, sea salt, lime juice |
Variations | Mantequilla de pobre Guasacaca |
Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole] ( listen); can informally be referred to as "guac" in North America [1]) is an avocado-based dip or salad first created by the Aztecs in what is now Mexico.[2] In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.[3][4]
Contents
Ingredients
Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, cilantro or basil, jalapeño, and/or additional seasonings. Some recipes call for sour cream as the main ingredient. Guacamole is also a word for avocado in some areas in Latin America.[2]
On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas.[5] Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, "Add green peas to your guacamole. Trust us."[6] The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story,[7] calling the incident "Guacamolegate."[8] Even United States President Barack Obama weighed in, tweeting that—while he respected the newspaper—peas didn't belong in guacamole.[9]
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to the oxygen in the air causes an enzymatic reaction develops melanoidin pigment, turning the sauce brown.[10] This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.[10]
History
Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated.[11] From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.[12]
Aztecs made Guacamole dip by at least the 16th century.[2] A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear".[13]
Later marketing tried to create a "luau" or Pacific Island image of the avocado in the 1960s, and a Spanish or Mediterranean image in the 1970s.[citation needed] Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.[14][citation needed][dubious ]
Etymology and pronunciation
The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwakaˈmolːi], which literally translates to "avocado sauce", from āhuacatl [aːˈwakat͡ɬ] ("avocado") + molli [ˈmolːi] ("sauce", literally "concoction").[2] In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced /ɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌwækəˈmoʊliː/. The name of the Guatemalan version has the final "e" omitted (Spanish: [wakaˈmol]).[citation needed] Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "say huakamole".[citation needed]
Nutritional content
Guacamole contains mashed avocados and seasonings, such as lime or lemon juice, garlic and cilantro.[15] You can eat this Mexican food with tortilla chips or as a topping. Avocados contribute vitamins, minerals and healthy fats to the dish. In moderation, guacamole is a healthy addition to a balanced diet.
Avocados are the only only fruit that provides a substantial amount of monounsaturated fat[16] and offers a wide range of ''phytonutrients'' that are related to their unusual fat quality. Included in this category are the phytosterols (beta-sitosterol, campesterol, and stigmasterol as well as their polyhydroxylated alcohols. The major carotenoid found in the pulp of avocado is chrysanthemaxanthin. Other carotenoids in the pulp include neoxanthin, transneoxanthin, neochrome, and several forms of lutein. Avocado is also an especially rich source of monounsaturated fatty acids, and in particular, oleic acid, which accounts for over 60% of the total fat found in this food.[17]
Nutritional value per 100 g | |
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Energy | 670 kJ (160 kcal) |
8.53 g
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|
Starch | 0.11 g |
Sugars | 0.66 g
0
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Dietary fiber | 6.7 g |
14.66 g
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Saturated | 2.126 |
Trans | 0 |
Monounsaturated | 9.8 |
Polyunsaturated | 1.816 |
2.00
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Vitamins | |
Vitamin A equiv. |
(1%)
7 μg
(1%)
62 μg271 μg
|
Vitamin A | 146 IU |
Thiamine (B1) |
(6%)
0.067 mg |
Riboflavin (B2) |
(11%)
0.130 mg |
Niacin (B3) |
(12%)
1.738 mg |
Pantothenic acid (B5) |
(28%)
1.389 mg |
Vitamin B6 |
(20%)
0.257 mg |
Folate (B9) |
(20%)
81 μg |
Choline |
(3%)
14.2 mg |
Vitamin C |
(12%)
10.0 mg |
Vitamin E |
(14%)
2.07 mg |
Vitamin K |
(20%)
21 μg |
Minerals | |
Calcium |
(1%)
12 mg |
Iron |
(4%)
0.55 mg |
Magnesium |
(8%)
29 mg |
Phosphorus |
(7%)
52 mg |
Potassium |
(10%)
485 mg |
Sodium |
(0%)
7 mg |
Zinc |
(7%)
0.64 mg |
Other constituents | |
Water | 73.23 |
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|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
Nutritional value per 100 g | |
---|---|
Energy | 63 kJ (15 kcal) |
3.89 g
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|
Sugars | 2.63 g |
Dietary fiber | 1.2 g |
0.20 g
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|
Saturated | 0.028 g |
Monounsaturated | 0.031 |
Polyunsaturated | 0.083 |
0.88 g
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|
Vitamins | |
Vitamin A equiv. |
(5%)
42 μg |
Vitamin A | 833 IU |
Thiamine (B1) |
(3%)
0.037 mg |
Riboflavin (B2) |
(2%)
0.019 mg |
Niacin (B3) |
(4%)
0.594 mg |
Vitamin B6 |
(6%)
0.080 mg |
Folate (B9) |
(4%)
15 μg |
Vitamin B12 |
(0%)
0 μg |
Vitamin C |
(17%)
13.7 mg |
Vitamin D |
(0%)
0 μg |
Vitamin D |
(0%)
0 IU |
Vitamin E |
(4%)
0.54 mg |
Vitamin K |
(8%)
7.9 μg |
Minerals | |
Calcium |
(1%)
10 mg |
Iron |
(2%)
0.27 mg |
Magnesium |
(3%)
11 mg |
Phosphorus |
(3%)
24 mg |
Potassium |
(5%)
237 mg |
Sodium |
(0%)
5 mg |
Zinc |
(2%)
0.17 mg |
Other constituents | |
Water | 94.52 g |
|
|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
Other amazing information about avocados:
- They contain 60% more potassium than bananas.
- Over 70% of the oil is polyunsaturated – the good kind of fat.
- They’re one of only three fruits that have oil in their flesh.
- They have more fat than any other fruit.
- They have two to three times the amount of protein as other fruits.
- They contain almost 20 vitamins and minerals.[12]
Similar foods
Mantequilla de pobre
Mantequilla de pobre (Script error: No such module "Language with name/for".) is a mixture of avocado, tomato, oil, and citrus juice. Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.[3]
Guasacaca
Thinner and more acidic,[18] or thick and chunky,[19] guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[20] and is served over parrillas (grilled food), arepas, empanadas, and various other dishes. It is common to make the guasacaca with a little hot sauce instead of jalapeño, but like a guacamole, it is not usually served as a hot sauce itself.
Salat avocado
Salat avocado (Hebrew: סלט אבוקדו) is a rural Israeli avocado salad, with lemon juice and chopped scallions (spring onions) with salt and black pepper added, was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread today also with pita and flat bread.[21] usually eaten in the villages of the coastal plain. It is also common today to add cumin before adding the lemon juice as well as feta cheese or safed cheese.
Commercial products
Prepared guacamoles are available in stores, often available refrigerated, frozen, or in high pressure packaging. High-pressure technology cold-pasteurizes and extends shelf life. Products still need to be refrigerated and should be maintained at 34 to 40 degrees Fahrenheit, according to Santa Paula, Calif.-based Calavo Growers Inc.’s recommendations.[22]
Consumer Reports tested eight over-the-counter brands and found that, "Sabra costs a bit more than others but tastes fresher and has balanced flavors, with a distinct avocado taste. The rest have one or more slight flaws, including bitterness and a slick texture."[23]
See also
References
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- ↑ CLARK, MELISSA (July 2, 2013), "Green Pea Guacamole", The New York Times. Retrieved November 6, 2015.
- ↑ https://twitter.com/nytimes/status/616303020574441472?ref_src=twsrc%5Etfw
- ↑ Lo Dico, Joy (July 2, 2015), "Mind your peas and Qs over guacamole." Evening Standard. :16
- ↑ Zillman, Claire (July 14, 2015). "Adding peas to guacamole is actually terrible for the environment," Fortune p. 1.
- ↑ https://twitter.com/POTUS/status/616338528138608640?ref_src=twsrc%5Etfw
- ↑ 10.0 10.1 Hartel, 2009, p. 43
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ 12.0 12.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Edward Gray, A New Pronouncing Dictionary of the Spanish and English Languages, Part 1 (D. Appleton, 1900) 349.
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- ↑ Ansky, pg. 50
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Bibliography
- Hartel, Richard W and Hartel, AnnaKate (Mar 1, 2009), Springer Science & Business Media, ISBN 0387758453
- Articles with unsourced statements from July 2015
- All accuracy disputes
- Articles with disputed statements from July 2015
- Articles with unsourced statements from September 2015
- Articles containing Hebrew-language text
- Condiments
- Cuisine of the Southwestern United States
- Cuisine of the Western United States
- Dips (food)
- Mexican cuisine
- Mexican garnish
- New Mexican cuisine
- Tex-Mex cuisine
- Vegan cuisine
- Vegetable dishes