TROPICAL FRUIT FOOD COMPOSITION TABLE

The Archives of the Rare Fruit Council Australia

TROPICAL FRUIT FOOD COMPOSITION TABLE

Botanical Name	Common Name	Composition in Term of 100 grams Edible Portion
		Food Energy	Moisture	Protein	Fat	Total Carbo-hydrate	Fibre	Ash	Ca	P	Fe	Vit. A	Thiamine	Riboflavin	Niacin	Ascorbic Acid
		Cal	%	gm	gm	gm	gm	gm	mg	mg	mg	mcg	mg	mg	mg	mg
Achras zapata	Sapodilla, chico	94	75.0	0.5	1.1	23.0	1.6	0.4	24	10	1.0	10	0.01	0.01	0.2	15
Ananas comosus	Pineapple	52	85.4	0.4	0.2	13.7	0.4	0.3	18	8	0.5	15	0.08	0.4	0.2	61
Anacardium occidentale	Cashew (Fruit)	46	87.1	0.8	0.2	11.6	1.5	0.3	4	18	1.0	120	0.03	0.03	0.4	219
Annona cherimola	Cherimoya	82	76.6	1.1	0.2	21.3	1.9	0.8	34	35	0.6	0	0.09	0.13	0.9	17
Annona diversifolia	Ilama	98	71.5	2.8	0.2	24.1	1.3	1.4	32	52	0.7	tr.	0.02	0.03	2.2	14
Annona muricata	Soursop, guanabana	60	83.1	1.0	0.4	14.9	1.1	0.6	24	28	0.5	5	0.07	0.05	0.9	26
Annona purpurea	Soncoya	101	85.0	0.7	0.5	2.9	1.2	0.9	19	22	1.0	360	0.05	0.07	0.08	28
Annona reticulata	Bullocks-heart	75	78.6	1.9	0.2	18.5	2.2	0.8	24	26	1.0	tr.	0.07	0.12	0.7	30
Annona squamosa	Sweetsop, sugarapple	96	72.8	1.6	0.2	24.6	1.6	0.8	28	36	1.8	tr.	0.11	0.15	0.9	35
Artocarpus communis	Breadfruit	81	77.3	1.3	0.5	20.1	1.8	0.8	27	33	1.9	tr.	0.10	0.06	0.7	29
Artocarpus heterophyllus	Jakfruit	98	72.0	1.3	0.3	25.4	1.0	1.0	22	38	-	-	0.03	0.06	0.4	8
Artocarpus adoratissima	Marang
Artocarpus champeden	Champedek
Averrhoa bilimbi	Bilimbing	20	94.2	0.8	0.1	4.6	0.6	0.3	3	11	1.0	20	0.01	0.03	0.3	16
Averrhoa carambola	Carambola	36	90.0	0.5	0.3	8.8	0.6	0.4	5	18	0.4	90	0.04	0.02	0.3	35
Bactris gasipaes	Peachpalm	196	50.5	2.6	4.4	41.7	1.0	0.8	14	46	1.0	670	0.05	0.16	1.4	35
Bertholletia excelsa	Brazil nut	640	2.6	13.2	60.3	20.5	1.2	3.4	166	660	3.2	20	1.09	0.12	7.7	10
Blighia sapida	Akee	180	71.5	4.2	7.4	5.5	0.3	1.4	37	70	1.7	-	0.07	0.17	1.6	78
Bromelia karata	Piñuela	44	87.1	1.2	0.2	10.7	0.4	0.8	48	6	0.6	tr.	0.06	0.02	0.3	48
Byrsonima crassifolia	Nance	66	82.8	0.9	1.3	14.4	2.2	0.6	33	17	2.0	20	0.02	0.04	0.4	84
Cajanus cajan	Pigeon peas	118	69.4	7.0	0.6	21.7	3.5	1.3	35	124	1.7	20	0.34	0.21	2.3	49
Calocarpum mammosum	Mamey sapote	121	65.6	1.7	0.4	31.1	2.0	1.2	40	28	1.0	115	0.01	0.02	2.0	22
Calocarpum viride	Green sapote	110	68.4	1.6	0.2	28.6	1.8	1.2	23	28	0.7	25	0.01	0.03	1.9	43
Camellia (Thea) sinensis	Tea, common	308	11.4	8.0	4.0	71.4	6.0	5.2	400	300	11.9	0	0.08	0.73	6.5	5
Canarium ovatum	Pili nut	600	14.2	10.6	62.8	9.3	2.0	3.1	154	61	4.1	15	0.64	0.06	0.5	21
Carica papaya	Papaya (ripe)	32	90.7	0.5	0.1	8.3	0.6	0.4	20	13	0.4	110	0.03	0.04	0.3	46
Casimiroa edulis	White sapote	65	82.0	1.4	0.4	15.7	1.7	0.5	8	18	0.2	15	0.04	0.07	0.5	23
Chrysobalanus icaco	Cocoplum	47	86.3	0.4	0.1	12.4	1.0	0.8	38	17	0.6	tr.	0.04	0.03	0.3	9
Chrysophyllum cainito	Starapple, caimito (ripe)	68	82.8	0.8	1.6	14.5	1.0	0.3	21	17	0.8	5	0.04	0.03	1.0	11
Citrus grandis	Pummelo	34	90.3	0.6	0.2	8.5	0.8	0.4	26	26	0.5	0	0.04	0.02	0.02	35
Citrus aurantifolia	Lime	32	91.0	0.4	1.4	7.0	0.3	0.2	24	14	0.4	5	0.03	0.02	0.2	40
Coccoloba uvifera	Seagrape	73	79.1	1.4	0.3	18.2	2.1	1.0	54	33	1.2	tr.	0.03	0.03	0.6	17
Clausena lansium	Wampee
Botanical Name	Common Name	Composition in Term of 100 grams Edible Portion
		Food Energy	Moisture	Protein	Fat	Total Carbo-hydrate	Fibre	Ash	Ca	P	Fe	Vit. A	Thiamine	Riboflavin	Niacin	Ascorbic Acid
		Cal	%	gm	gm	gm	gm	gm	mg	mg	mg	mcg	mg	mg	mg	mg
Cocos nucifera	Coconut (mature)	296	54.6	3.5	27.2	13.7	3.8	1.0	13	83	1.8	0	0.04	0.03	0.6	4
Coffea arabica	Coffee bean (unroasted)	203	6.3	11.7	0.8	68.2	22.9	3.0	120	178	2.9	10	0.22	0.06	1.3	-
Diospyros digyna	Black sapote	66	82.0	0.7	1.2	15.0	1.6	1.1	18	26	1.2	40	0.02	0.03	0.2	29
Diospyros philippensis	Velvet apple, Mabolo
Dovyalis hebecarpa	Ceylon gooseberry	63	82.8	1.2	0.8	14.6	1.8	0.6	13	26	1.2	105	0.02	0.04	0.3	98
Durio zibethinus	Durian, civet	67	81.1	2.2	0.8	14.8	1.6	1.1	1.1	38	0.7	10	0.35	0.20	0.7	24
Elaeis guineensis	African oil palm	537	28.0	1.6	59.0	10.5	2.7	0.9	98	44	4.0	18.24	0.25	0.12	1.3	9
Eugenia dombeyi	Grumichama	53	85.3	0.6	0.3	13.4	0.6	0.4	40	14	0.5	20	0.04	0.03	0.3	19
Eugenia uniflora	Pitanga, Surinam cherry, Brazil cherry	51	85.8	0.8	0.4	12.5	0.6	0.5	9	11	0.2	635	0.03	0.06	0.3	14
Eugenia luschnathiana	Pitomba
Euterpe oleracea	Euterpe palm	265	41.0	3.4	2.2	42.2	8.0	1.2	-	-	-	-	0.36	-	-	9
Euphoria longana	Longan
Flacourtia ramontchi	Governors Plum	108	69.5	0.5	0.0	29.5	0.5	0.5	20	44	1.2	15	0.02	0.03	0.6	14
Garcinia dulcis	Sweet garcinia	49	86.7	0.4	0.5	12.2	1.0	0.2	5	13	0.4	25	0.06	0.04	0.3	5
Garcinia livingstonei	Imbe
Garcinia mangostana	Mangosteen	60	84.9	0.5	0.1	14.3	-		10	20		-		-	-	-
Garcinia xanthochymus	Gamboge, False Mangosteen
Hymenaea courbaril	Courbaril	309	14.6	5.9	2.2	75.3	13.4	2.0	28	143	3.2	tr.	0.23	0.17	4.1	11
Inga species	Inga	60	83.0	1.0	0.1	15.5	1.2	0.4	21	20	0.9	tr.	0.04	0.06	0.4	9
Lansium domesticum	Langsat
Licania platypus	Sansapote	116	67.4	1.4	0.5	29.7	0.9	1.0	11	29	1.7	125	0.02	0.01	1.5	11
Litchi chinensis	Lychee	60	83.1	0.8	0.1	15.7	0.1	0.3	5	31	1.1	0	0.02	0.03	0.9	72
Lucuma caimito	Abiu	140	60.6	1.8	0.4	36.3	0.9	0.9	22	41	1.0	130	0.02	0.02	3.4	49
Lucuma viride	Green sapote	110	68.4	1.6	0.2	28.6	1.8	1.2	23	28	0.7	25	0.01	0.03	1.9	43
Macadamia tetraphylla	Queensland Nut
Malpighia glabra	Acerola, Barbados Cherry	39	83.2	1.8	1.0	6.8	1.2	7.2	27	27	1.2	10	0.03	0.04	0.5	21
Mammea americana	Mammee-apple	47	86.8	0.6	0.2	12.1	1.0	0.3	13	12	0.4	90	0.03	0.05	0.4	16
Mangifera indica	Mango (ripe)	59	83.5	0.5	0.2	15.4	0.8	0.4	12	12	0.8	630	0.05	0.06	0.4	53
Melicoccus bijuga	Mamoncillo, Spanish Lime	59	78.4	1.1	0.2	19.9	1.4	0.4	12	20	0.6	25	0.02	0.02	0.7	5
Moringa oleifera	Benn tree (flowers)	50	85.9	3.6	0.8	7.1	1.3	-	51	90	-	-	-	-	-	-
Muntingia calabura	Capulin, strawberry tree	91	76.3	2.1	2.3	17.9	6.0	1.4	125	94	1.2	15	0.06	0.05	0.5	90
Musa paradisiaca	Plantain (mature)	122	65.6	1.0	0.3	32.3	0.5	0.8	8	34	0.8	175	0.06	0.04	0.06	20
Musa sapientum	Common banana (mature)	110	68.8	1.2	0.2	29.0	0.4	0.8	7	28	0.5	65	0.04	0.04	0.7	15
Botanical Name	Common Name	Composition in Term of 100 grams Edible Portion
		Food Energy	Moisture	Protein	Fat	Total Carbo-hydrate	Fibre	Ash	Ca	P	Fe	Vit. A	Thiamine	Riboflavin	Niacin	Ascorbic Acid
		Cal	%	gm	gm	gm	gm	gm	mg	mg	mg	mcg	mg	mg	mg	mg
Myrciaria cauliflora	Jaboticaba	46	87.1	0.1	0.0	12.6	0.1	0.2	6	9	0.5	0	0.02	0.02	0.2	23
Nephilium lappaceum	Rambutan
Parmentiera edulis	Candle-tree	44	87.6	1.4	0.1	10.6	0.3	0.3	14	29	3.2	10	0.06	0.06	2.0	5
Passiflora ligularis	Sweet granadilla	94	76.3	2.4	2.8	17.3	4.2	1.2	10	64	0.9	5	0	0.11	1.6	20
Passiflora quadrangularis	Granadilla	81	78.4	1.9	1.3	17.6	5.6	0.8	9	39	2.9	10	0	0.12	1.9	15
Persea americana var.	Avocado, Mexican	92	83.9	1.3	8.2	5.7	1.3	0.9	9	31	0.8	15	0.06	0.10	1.5	16
Phoenix dactylifera	Date (fresh)	143	58.5	0.9	0.3	38.2	1.7	1.1	51	30	1.3	50	0.07	0.05	0.6	6
Physalis peruviana	Cape gooseberry	73	78.9	0.3	0.2	19.6	4.9	1.0	8	55	1.2	730	0.10	0.03	1.7	43
Phyllanthus acidus	Otaheite-gooseberry	37	91.4	1.0	1.8	5.2	2.1	0.6	20	21	3.2	35	0.05	0.02	0.5	11
Pleiogynium solandri	Burdekin Plum
Pouteria campechiana	Canistel
Pouteria salicifolia	Yellow sapote
Pouteria sapota	Mamey sapote
Pourouma cecropiaefolia	Amazon tree grape
Rheedia madruno	Madrono	46	87.2	0.6	0.1	11.9	1.0	0.2	12	22	0.4	0	0.06	0.04	0.3	6
Rhodomyrtus tomentosa	Ceylon hill cherry	47	82.5	0.6	0.2	10.7	5.6		40	15	0.09		0.7	0.4	0.3	0
Salacca edulis	Salak-palm
Saccharum officinarum	Sugarcane (juice)	82	78.8	0.3	0.1	20.5	0.4	0.3	13	12	0.7	tr.	0.02	0.01	0.1	2
Sandoricum koetjape	Santol	46	87.0	0.8	0.1	11.8	0.1	0.3	4	17	0.4	0	0.05	0.03	0.7	86
Solanum quitoense	Naranjilla	45	87.0	1.2	0.2	10.9	4.0	0.7	11	41	0.6	70	0.07	0.04	1.5	48
Spondias mombin	Ambarella	70	82.7	0.8	2.1	13.8	1.0	0.6	26	31	2.2	70	0.08	0.06	0.08	28
Spondias purpurea	Purple mombin	83	76.2	0.9	0.1	22.0	0.4	0.8	22	40	0.6	30	0.07	0.03	1.0	45
Syzygium cumini	Jambolan plum	51	85.8	0.8	0.2	12.9	0.3	0.3	8	16	1.6	tr.	0.01	0.01	0.3	6
Syzygium jambos	Rose apple	63	82.4	0.6	0.2	16.4	1.4	0.4	36	15	0.4	75	0.02	0.03	0.6	22
Syzygium malaccense	Malay apple	32	90.9	0.6	0.1	8.0	0.7	0.4	6	16	0.7	tr.	0.03	0.03	0.3	13
Tamarindus indica	Tamarind	272	22.6	3.1	0.4	71.8	3.0	2.1	54	108	1.0	20	0.44	0.16	2.1	6
Terminalia catappa	Tropical almond	607	2.7	23.1	54.6	17.2	9.2	2.4	497	957	2.4	0	0.71	0.28	0.7	-
Terminalia kaenbachii	Okari nut
Theobroma bicolor	Chocolate tree (seeds)	602	3.6	17.1	54.2	21.9	2.6	3.2	65	549	3.4	0	0.22	0.34	1.6	0
Theobroma cacao	Cacao (dried seed)	456	3.6	12.0	46.3	34.7	8.6	3.4	106	537	3.6	15	0.17	0.14	1.7	3
Zizyphus mauritiana	Indian jujube

The information above has been compiled over many years of research by Dawn and Ian Wilson, Avondale Nursery.

BOOKS AND REFERENCES
(1) Fruits for Southern Florida by Sturrock.
(2) Fruits of Hawaii by Carey D. Miller, Katherine Basore, Mary Bartow.
(3) Nutritive Value of Indian Foods by C. Gopalan, B.V. Rama Sastri, S.C. Balasulramanian.
(4) Plantes Alimentaires de L' ouest Africain by F. Busson.
(5) Food Composition table for use in Ethiopia I by Gunnar Agren and Rosalind Gibson.
(6) Food Composition table for use in Ethiopia II by Gunnar Agren, Anders, E.K. Lund, Stenake Lieden.
(7) Food Composition table for use in Africa by F.A.O. of United Nations Nutrition Division and U. S. Department of Health Education and Welfare Public Health Service.
(8) Nutritive Value of American Foods in common units by Agricultural Research Service United States Dept. of Agriculture.
(9) Food Composition table for use in Latin America. A research project sponsored by the Institute of Nutrition of Central America and Panama, Guatemala City, CA and the Interdepartmental Committee of Nutrition for National Defence, National Institutes of Health, Bethesda, Maryland U.S.A. (Library - National Institutes of Health - Bethesda, Maryland 20014).

DATE: July 1988

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Updated 2009 November 26

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