Australians love our avocado. We eat it with eggs at breakfast, on sandwiches and in salads, with corn chips, on pizza, and lately its even found its way into our smoothies and desserts. But is there such a thing as too much avocado?

The fat content of an avocado is roughly 20 percent, making it very different to other fruits. One gram of fat provides double the energy (calories) as the same amount of carbohydrate or protein, but we know now that eating fat doesn’t make us fat. Fat behaves differently in the body to sugar: keeping us satiated for longer, stabilising blood sugar, providing the building blocks for hormones and facilitating the absorption of the fat soluble vitamins A,D,E and K. Half an avocado has around 14.7 grams of fat, 9.8 of which are monounsaturated. Monounsaturated fats lower LDL cholesterol and decrease the risk of heart disease and stroke; this is why they feature heavily in the much lauded Mediterranean diet. 

That being said, we still only have a certain number of calories to use up each day, so we do need to have our good fats in moderation. But when it comes to a fibre-rich wholefood such as avocado, it is difficult to consume more than you should.

The once humble avocado has been elevated to superfood status, and rightly so. This strange looking fruit is like no other; its rich and creamy and tastes good with almost anything. So go ahead, take it anyway you can get it.