Persea americana 'Hass' | |
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Genus | Persea |
Species | Persea americana |
Cultivar | 'Hass' |
Breeder | Rudolph Hass |
Origin | First grown at La Habra Heights, California in 1926; patented 1935 in the US, Plant Patent No. 139 |
The Hass avocado is a variety of avocado with dark green, bumpy skin. It was first grown and sold by Southern California mail carrier and amateur horticulturist Rudolph Hass, who also gave it his name.[1]
The Hass avocado is a large-sized fruit[2] weighing 200 to 300 grams (7 to 10 oz). When ripe, the skin becomes a dark purplish-black and yields to gentle pressure.[3] When ripe, the flesh is pale green near the skin and becomes a deeper yellow-green towards the center.
Owing to its taste, size, shelf-life, high growing yield and in some areas, year-round harvesting, the Hass cultivar is the most commercially popular avocado worldwide. In the United States it accounts for more than 80% of the avocado crop and 95% of the California crop, and it is the most widely grown avocado in New Zealand.[1][3]
Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||
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Energy | 670 kJ (160 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||
8.53 g | |||||||||||||||||||||||||||||||||||||||||||||||||
Sugars | 0.66 g | ||||||||||||||||||||||||||||||||||||||||||||||||
Dietary fiber | 6.7 g | ||||||||||||||||||||||||||||||||||||||||||||||||
14.66 g | |||||||||||||||||||||||||||||||||||||||||||||||||
Saturated | 2.13 g | ||||||||||||||||||||||||||||||||||||||||||||||||
Monounsaturated | 9.80 g | ||||||||||||||||||||||||||||||||||||||||||||||||
Polyunsaturated | 1.82 g | ||||||||||||||||||||||||||||||||||||||||||||||||
2 g | |||||||||||||||||||||||||||||||||||||||||||||||||
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Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||
Water | 73.23 g | ||||||||||||||||||||||||||||||||||||||||||||||||
Beta-sitosterol | 76 mg | ||||||||||||||||||||||||||||||||||||||||||||||||
†Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] |
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