Adding avocado to stir-fries or baking it in the oven may sound creative, but high heat can destroy many of its valuable nutrients. The healthy fats in avocado—especially oleic acid—break down when exposed to high temperatures, forming potentially harmful compounds.
Cooking can also make the texture rubbery and the flavor bitter. To enjoy warm dishes, add avocado after cooking—for example, spoon it over grilled chicken, mix it into warm quinoa, or blend it into a warm soup right before serving. This preserves its creamy texture and full nutritional value.
Final Thoughts
Continued on next page//
