Organic vs Traditionally Grown Avocados (2024)

FAQs

Organic vs Traditionally Grown Avocados? ›

Avocados are another piece of produce that do not warrant the organic label. Avocados have a naturally protective peel that keeps the fruit inside safe from toxins in the air.

All avocados are calorically dense and high in healthy fats, vitamins, and minerals. Avocados from Florida are sometimes advertised as “l*te” due to their lower fat content compared with the popular Hass avocado, but the overall nutritional difference between the two is small.

Organically grown avocados will be distinguished on their price lookup sticker or PLU. Organic avocados will have a “9” before their PLU type so 94046, 94225 or 94770.

What we know under the term "organic avocado”, It is nothing more than the avocado that has been without any type of phytosanitary waste. Just like avocados, this is a form of cultivation that can be carried out with other fruits or vegetables, such as plantain or bananas.

If a fruit or vegetable IS genetically modified (GM), the number (not the barcode number) on the fruit or vegetable's label will have 5 digits and it will start with 8. Check our SlimCado label. It has a 4-digit number which means the produce is conventionally grown.

Avocados rarely contain any pesticides, even if they're not grown organic, that's why they're first both on our list and the EWG list for years on end. The reason for this is the thick hard skin these veggies have that doesn't let any pesticides seep into the pulp.

The biggest nutritional difference between California and Florida avocados is their fat content. For each golf ball-sized portion (two tablespoons, or two to three thin slices), a California avocado such as Hass contains 4.6 grams of fat and the same portion of a Florida avocado averages 3 grams of fat.

As avocados' thick skin is typically peeled, most of its pesticides are removed prior to consumption (1, 8). Avocados are rich in healthy monounsaturated fat and a good source of fiber, folate and vitamins C and K (9). thick peel, fewer than 1% of avocados tested had any pesticide residue.

As expected, organic avocados are more expensive than conventional avocados due to the higher costs of growing and harvesting organic produce.

Our certified organic Hass avocados are the crown jewel of avocados! The Hass variety is known and beloved worldwide. Southern California is one of the leading growing regions for Hass and organic production is on the rise.

What happens when you eat avocados every day? ›

In addition to a high quantity of fiber, avocados possess phytochemicals and other nutrients which aid in many physical health processes such as: Lowering blood pressure (due to high levels of potassium) Lowering cardiovascular inflammation. Prevention of cataracts and protection against UV light damage.

However, this mix should be eaten in moderation. "The ideal way not to risk exaggerating with fat and calories is to bring to the table half avocado combined with two eggs, preferably hard-boiled, no more than a couple of times a week," says the expert, who here shares 5 good reasons to choose this meal combination.

If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.

Sometimes the biggest difference between organic and non-organic is just the price. The Environmental Working Group reports fewer than 1% of non-organic avocados contain any pesticide residue, due to the thick peel.

Firmness or ripeness - The riper the avocado, the softer it will feel when gently pressed on the skin. But remember you should never feel dents or a mushy texture inside when picking a good avocado. For avocados that you want to eat in 3-4 days, choose firmer-feeling skins.

Green-skins tend to have less fat and oil. That makes them healthier by some standards but less delicious by others. However, Evans says “when you want a real tasty avocado you got to eat a green-skin avocado. You know, a green-skin avocado is far more flavorful than the Hass avocado.”

When comparing a group of fresh avocados, check the outside color of the skin of the avocados for any that are darker in color than the others. These may be riper than fresh avocados with lighter skin. Check the outer skin of the avocado for any large indentations as this may be a sign that the fruit has been bruised.

Another easy way to eat avocado is to spread it on toast, for a rich and velvety, cholesterol-free topping. Mashed avocado is a tasty source of good fats and a cholesterol-free alternative to other popular spreads that are high in saturated fats.

Most green avocados are not ripe and ready to use. The dark green to black shades are colors you should be approaching and a good sign that they are ripe. Most green avocados aren't ripe, depending on the brand of avocado but some brands have avocados with a light green tone that are actually ripe.