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Nutritional Information

1 cup, guacamole

  • Calories 366
  • Calories from Fat 300.06
  • Amount%DV
  • Total Fat 33.34g51%
  • Saturated Fat 4.835g24%
  • Monounsaturated Fat 22.282g
  • Polyunsaturated Fat 4.131g
  • Cholestreol 0mg0%
  • Sodium 345mg14%
  • Potassium 1109mg32%
  • Total Carbohydrate 19.83g7%
  • Dietary Fiber 15.4g62%
  • Sugars 1.65g
  • Protein 4.57g9%
  • Calcium 3mg0%
  • Iron 7mg39%
  • Vitamin A 0%
  • Vitamin C 40%

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Guacamole on Wikipedia:

Distinguish from Whac-A-Mole (videogame, and House episode). Guacamole

Guacamole is an avocado-based dip which originated in Mexico.[1] It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings.



Guacamole was made by the Aztecs as early as the 1500s.[1] After the arrival of the Spanish conquistadors, guacamole became popular in Spain.

The name comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (=``avocado``) + molli (=``sauce``).[1] In Spanish, it is pronounced [ɣʷakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/.

Two U.S. ``National Guacamole Days`` celebrate the dish, Sept. 16 and Nov. 14.


Ripe avocados, tomatoes, onions, lime or lemon juice, and salt are common to most recipes. Lime juice adds flavor and slows enzyme-caused browning. Other common ingredients include cilantro (coriander leaf), black pepper, cumin, jalapeños, and garlic.

Commercial guacamole

Prepared and fresh guacamoles are available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging.[2] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.

Kraft Foods received consumer complaints and a lawsuit filed against it regarding its commercial guacamole.[3] The main issue was that Kraft's guacamole contained less than 2% avocado and was filled with hydrogenated oils and artificial colors to try to approximate the consistency and color of avocados, whereas typical recipes might have a minimum of 25% avocado.


Single molecule fluorescence spectroscopy researcher W. E. Moerner coined the term ``guacamole`` to refer to 1/ Avogadro's Number as the molar unit for a single molecule.[4]


^ a b c Zeldes, Leah A. (November 4, 2009). ``Eat this! Guacamole, a singing sauce, on its day``. Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. Retrieved November 5, 2009.  ^ Steve Connor (February 5, 2000), Eureka! Scientists discover how to keep guacamole green, The Independent,  ^ ``California Woman Files Lawsuit Claiming Kraft's Guacamole Dip Doesn't Contain Enough Avocado`` on Fox News ^ W. E. Moerner, ``High-Resolution Optical Spectroscopy of Single Molecules in Solids,`` Accounts of Chemical Research, 1996, 29, 563.

External links

Guacamole recipes