Persea americana Mill (avocado) is a rich source of fibers, vitamins, carotenoids and mono- and poly-unsaturated fatty acids, which classifies it as a potential functional food. Therefore, in order to better characterize the avocado pulp, this study aimed to evaluate and quantify its different components using standard methods. For this, in centesimal composition of the fruit (pulp) was qualified the protein according to the Kjeldahl method (AOAC, 2002), the total lipids according to Bligh & Dyer (1959), the ash and humidity according to Adolfo Lutz Institute (1985) and the carbohydrate was calculated by the remaining difference. The long-chain fatty acids profile was analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Results were expressed as mean ± S.D. and analyzed by ANOVA followed by Tukey test. The avocado pulp on a wet basis contained: protein 1.63±0.03, total lipids16.06±0.25, ash 1.56±0.07, humidity 71.55±0.10 and carbohydrate 9.26±0.26. The major long chain fatty acids identified in the avocado pulp were palmitic (27.96±0.03), palmitoleic (16.25±0.03), stearic (0.60±0.03), oleic (ω9) (36.57±0.01), t-linoleic (0.85±0.02), linoleic (ω6) (16.33±0.01), linolenic (ω3) (0.81±0.00) and eicosonoic (0.24±0.00). In fact, these results show that the avocado pulp contains an oil fraction rich in monounsaturated fatty acids in a water based matrix, mainly ω9, which represents approximately 40% of the total lipidic content. Importantly, ω9 is involved in the regulation of cholesterol and has anti-inflammatory and antioxidant activities, as well as poly-unsaturated fatty acids like ω6 and ω3 also found in the avocado pulp. Such compounds may interact with the intestinal microbiota, providing protection to the intestinal wall and potentially preventing the development of chronic diseases, such as inflammatory bowel disease and colorectal cancer.