Can you eat green avocado?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will answer the question, “Can you eat green avocado?” with an in-depth analysis of green avocado, the nutritional composition of green avocado, the health benefits, and risks of eating green avocado as well as some ways to eat green avocado.
Can you eat green avocado?
Yes, you can eat green avocado. Although the flavor and texture of green avocados will not be as pleasant as ripened varieties, they are perfectly safe to consume and do not cause any harm to the body.
How does green avocado taste like?
Green avocado is the unripe form of real avocado. Unripe avocados are extremely hard in texture, containing a single seed inside, unlike fully ripened avocados that are soft and buttery (1).
The taste of green avocados is bitter, yet bland. It is not very pleasant to eat, unlike ripe avocados with that sweet and savory flavor.
What are the different stages of avocado ripening?
Avocados go through several stages of ripeness as they mature. The most common stages of avocado ripeness are (2,3):
- Hard: At this stage, the avocado is hard and unripe. It will be green in color and will not yield to pressure when squeezed
- Preconditioned: Slight give with strong thumb pressure
- Breaking: The avocado begins to soften and change color but is still firm to the touch. The skin may start to show small patches of brown
- Soft: At this stage, the avocado is fully ripe and yields to gentle pressure when squeezed. The skin will be mostly brown, and the flesh will be creamy and delicious
- Overripe: An overripe avocado will be very soft and mushy to the touch. The skin will be almost entirely brown or black, and the flesh will be brown and possibly stringy
What are the health benefits of green avocado?
Green avocados have the same health benefits as fully ripened avocados which are mentioned below:
Nutritional enrichment
The following table gives the nutritional information of half avocado of serving size, 75g (1,4,5):
| Energy (kJ) | 684 |
| Protein (g) | 1.34 |
| Fat, total (g) | 17 |
| – saturated (g) | 2.5 |
| Carbohydrate (g) | 0.06 |
| – sugars (g) | 0 |
| Dietary Fibre (g) | 3.86 |
| Sodium (mg) | 8.6 |
| Vitamin B6 (mg) | 0.47 |
| Folate (µg) | 81.6 |
| Niacin (mg) | 1.85 |
| Vitamin E (mg) | 1.25 |
| Vitamin C (mg) | 2.02 |
| Potassium (mg) | 390 |
Green avocados are rich in nutrients like vitamins C, E, and K as well as vitamin B6 and also riboflavin, niacin, magnesium, potassium and beta carotene.
Green avocado also contains highly nutritious fats that make us feel fuller between meals. Taking fat, slow down the breakdown process of carbohydrates which helps to maintain blood sugar levels in a normal range.
Fat has a great significant level because it is the basic need of every cell. It makes healthy skin and increases the absorption level of fat-soluble substances. It also boosts our immune system (1).
Boosts Cardiac Level
There are 76 milligrams of a natural sterol of plant in every 100 green avocados, which is termed beta-sitosterol. Its regular consumption maintains a healthy cholesterol level in the body which helps in the normal functioning of the heart (5).
Best for vision
Green avocados contain zeaxanthin and lutein, which are phytochemicals that are present in the eyes. These give us antioxidant protection to reduce the destruction caused by UV light.
Minimizes the depression level
Green avocados also provide folate that has a direct relationship with depression, helps in good sleep, and regulates mood levels and a good appetite(1).
What are the risks of eating green avocado?
The risks of eating green avocado are rare but if consumed in excessive amounts, it can maximize blood thinner levels due to the presence of vitamin K or it may cause an allergic reaction from its side product like avocado oil so it is better to first try such things on a small patch of the body (5).
Also, green avocados are hard with a bitter taste, which may not be liked by everyone.
What are the ways to eat green avocado?
Avocados can be used in a wide range of meals, including guacamole, avocado toast, salads, smoothies, and sandwiches. Here are some ways to add green avocado to your diet (7).
Fry it up
Slice the avocado and then dip the slices in a whisked egg and coat with breadcrumbs. Now you can either fry the slices or bake them as per your choice, till they become crispy and golden. You can also dip the slices of avocado in tempura batter and fry until crispy.
Make avocado patties
Cube the avocado pulp, bake till soft, and then squeeze it all up. Coat with breadcrumbs, an egg, and spices to make nice avocado patties.
Make a salad
Grate the avocado and marinate in a mixture containing an even quantity of sugar, lemon juice, and fish sauce. Allow it to rest for at least 20 minutes, then add sesame seeds and chopped scallions.
Add in bacon
Wrap the slices of the avocado in bacon or prosciutto and bake till they become crispy.
Bake it
Cut the avocado and place the cubes on a baking plate. Prepare a béchamel sauce, and pour it over the avocado with some grated cheese on top. Bake till it turns golden and bubbly.
Add in a soup
Cook the avocado with onions, garlic, carrots, and herbs till the vegetables are mushy. Mix the soup until completely creamy, add salt and pepper to taste, and serve with a pinch of lemon juice or sour cream.
How to ripen avocado faster?
If you do not want to consume green avocado and want it to ripe, here are some ways you can use it (6,7):
- Bury the avocado in flour
- Wrap the avocado in a newspaper
- Store the avocado near fruits like bananas or apples that release ethylene gas
- Place the avocado in a paper bag
- Put the avocado in a jar of rice
- Heat avocado in a microwave
Conclusion
In this short article, we have answered the question, “Can you eat green avocado?” with an in-depth analysis of green avocado, the nutritional composition of green avocado, the health benefits and risks of eating green avocado as well as some ways to eat green avocado.
References
- Lahav E. Avocado Nutrition – a Review. Proceedings of The World Avocado Congress III. 1995
- Bower JP, Cutting JG. Avocado Fruit Development and Ripening Physiology. In: Horticultural Reviews. 2011.
- Malo SE. Mineral Nutrition of Avocados. Proceedings of the First International Tropical Fruit Short Course-The avocado. 1976
- Cotter C, Heider A, Martinez V, Kelbel T. Fad Foods & FPIES – Is Avocado a Low-Risk FPIES Food? Journal of Allergy and Clinical Immunology. 2022;149(2).
- Munhuweyi K, Mpai S, Sivakumar D. Extension of avocado fruit postharvest quality using non-chemical treatments. Vol. 10, Agronomy. 2020.
- Tremocoldi MA, Rosalen PL, Franchin M, Massarioli AP, Denny C, Daiuto ÉR, et al. Exploration of avocado by-products as natural sources of bioactive compounds. PLoS One. 2018;13(2).
