Make a big batch of guac (see a detailed step-by-step here), and a couple hours later, the once-vibrant green surface has turned a murky greenish-brownish color. The next day, the leftovers are even browner. It seems like leftover guacamole is destined for brownness. We’re here to dive into the science of why that happens and whether those less than appealing leftovers are bad for you.
Simple ingredients in perfect proportion make this Mexican dip a crowd-pleasing favorite for any event. We decided not to use tomatoes and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Avocado oxidizes quite quickly. That’s why the top turns brown/gray if you don’t use anything to prevent it. When I make guacamole I use lemon or lime juice mixed in to slow the oxidization. If under the surface of your gray guac it’s still green then you are fine to eat it.
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Why Does Guacamole Turn Brown?
To understand if brown guac is bad for you, it’s helpful to discuss what’s going on when guacamole turns brown. When an avocado is cut, an enzyme in the flesh reacts with oxygen, turning the layer of guacamole that’s in contact with oxygen an unpleasant brown color. This is called oxidation. A similar reaction occurs in apples when you cut them. It’s important to note that the reaction is a visual one — the flavor and nutritional benefits of the guacamole remain unchanged.
Is Brown Guac Bad for You?
Although brown guacamole isn’t the most appealing, it’s completely safe to eat (as long as you’ve stored the guacamole in the refrigerator, and it isn’t more than three days old).
“While a bit off-putting to look at, brown guacamole is totally safe,” confirms Food Network’s nutritionist, Dana Angelo White, MS RD ATC. “The flesh of the avocado oxidizes quickly — much like a cut apple — which changes the color. The addition of citric acid, like from lime juice in your guac can help delay this process but will not completely prevent it,” she says.
adding lime juice to guacamole shot with selective focus close up
How To Stop Your Guacamole From Turning Brown | You Can Cook That | Allrecipes.com
FAQ
Can guacamole go bad without turning brown?
How do I know if guacamole is bad?
Is it OK to eat avocado after it turns brown?
How does packaged guacamole stay green?
Does guacamole keep green for days?
While part of the problem is it’s just too creamy and delicious, it also doesn’t help that any leftovers quickly become brown and unappetizing. But now I may have to start making it again (and practicing restraint) because there is, in fact, an easy (and very smart) way to preserve guacamole that will keep it green for days.
Is it good to have guacamole?
Guacamole is a paste made from avocado and sea salt. It is used as a topping or eaten with chips. Due to the presence of polyphenol oxidase and oxidation process it develops melanoidin a browning reaction. Avocados are rich in monounsaturated fats phytosterols, carotenoids, zeaxanthin, vitamin K, E, B complex and potassium. It is healthy but not recommended to hypertensive and cardiac patients because of its high salt content.
Does guacamole go bad?
While this hue that both avocados and guacamole quickly take on may make it seem like they have gone bad, that is not actually the case. According to Food Network, if the guacamole has been stored in a refrigerator for no more than three days, the dip — even if brown in color — is absolutely safe to eat.
Is dark green guacamole edible?
We’re not talking a dark-green in the sense of green, but a dark green that’s halfway between green and brown. As unappetizing as it may look, dark green guacamole is still very much edible. Avocado has a lot of natural oils, so it doesn’t go “bad” as quickly as other foods; just changes colors faster.