Dietary Fiber. The carbohydrates in avocados consist of about 80% dietary fiber, comprised of 70% insoluble and 30% soluble fiber.

Low Sugar. Avocados contain very little sugar compared to other fruits. Their glycemic load is close to zero. The primary sugar in avocados is a unique seven-carbon compound called D-mannoheptulose. Half an avocado contains about two grams of the reduced form of this sugar (perseitol). But perseitol isn't counted as a sugar because it doesn't behave nutritionally like a sugar.

Research suggests D-mannoheptulose may support blood glucose control and weight management.
Potassium. One avocado has about twice the potassium of a banana. Clinical studies suggest potassium may help control blood pressure. Avocados are also naturally very low in sodium.
Antioxidant Vitamins. Avocados contain significant levels of both vitamins C and E. Clinical research suggests a combination of vitamin C and E may slow the progression of atherosclerosis in people with high cholesterol.

B-vitamins. Avocados are a healthy source of B vitamins. Deficiencies in B-vitamins such as folate and B-6 may increase homocysteine levels. High homocysteine may reduce vascular endothelial health and increase the risk of cardiovascular disease.
Carotenoids. Avocados have the highest fat-soluble antioxidant capacity among all fruits and vegetables.

The primary avocado carotenoids are a subclass known as xanthophylls. These are fat-soluble antioxidants. Xanthophyll carotenoids include lutein, β-cryptoxanthin, and zeaxanthin.

If your avocado isn't ripe yet don't put it in the refrigerator. Leave it in a brown paper bag for a few days to ripen. You can speed up the process by adding a banana or apple to the bag. Once it's ripe, it will keep in the refrigerator for up to a week.

A sliced avocado will turn brown quickly when exposed to oxygen in the air. If you use only part of an avocado, sprinkle the exposed surface with lemon juice or vinegar to help prevent browning.