scored 92/100
Acerola is a tropical cherry native to Central and South America with extraordinarily high vitamin C content—over 50 times more per gram than oranges. This nutrient-dense fruit is prized for immune support and antioxidant protection.
9.2 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 92.
Acerola, also known as Barbados cherry or West Indian cherry, is a small red fruit cultivated primarily in Brazil, the Caribbean, and Central America. Despite its modest caloric profile (32 kcal per 100g), acerola delivers an unparalleled concentration of vitamin C at 1,677.6 mg per 100g—making it one of the richest natural sources of this micronutrient globally. Beyond ascorbic acid, acerola contains polyphenolic compounds including anthocyanins and flavonoids with documented antioxidant and anti-inflammatory properties. The fruit's nutritional density makes it particularly valuable for longevity-focused nutrition, as vitamin C plays critical roles in collagen synthesis, immune function, and protection against oxidative stress—all mechanisms linked to healthy aging. While fresh acerola is seasonally available only in tropical regions, powdered and frozen forms extend accessibility. The bioavailability of vitamin C from acerola is enhanced when consumed with foods containing fat or iron-rich foods, supporting practical integration into diverse dietary patterns. Research indicates acerola's polyphenols may support cardiovascular health and metabolic function, though human intervention studies remain limited compared to in vitro and animal research.
Vitamin C supports neutrophil and lymphocyte function, improves antibody production, and strengthens epithelial barriers; the fruit's polyphenols provide additional antimicrobial and immunomodulatory effects
Exceptionally high vitamin C and anthocyanin content neutralize free radicals; vitamin C also regenerates other antioxidants like vitamin E, amplifying antioxidant defense across cellular compartments
Vitamin C is an essential cofactor for prolyl and lysyl hydroxylase enzymes required for collagen cross-linking and maturation, supporting skin elasticity and wound healing
Polyphenolic compounds in acerola reduce pro-inflammatory cytokines and oxidative modification of LDL cholesterol; vitamin C supports endothelial function and vasodilation
Vitamin C reduces ferric iron (Fe³⁺) to ferrous form (Fe²⁺), the more readily absorbed form; acidic compounds enhance mineral solubility throughout the GI tract
Morning consumption maximizes immune surveillance benefits throughout the day; vitamin C supports cortisol modulation and circadian immune rhythm; pairing with breakfast containing protein and fat optimizes polyphenol absorption
Breaks a fast
While acerola is technically compatible with fasting, nutritional benefits are substantially enhanced when consumed with food containing fat and protein
Per 100 g of the default form. Bars show how much higher or lower acerola is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Acerola is classified as a fruit. Acerola is a tropical cherry native to Central and South America with extraordinarily high vitamin C content—over 50 times more per gram than oranges.
Acerola scores 92/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Copper, Pantothenic Acid. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 0.6 g of protein (~1% of the 50 g daily value).
Not really. A 140 g serving provides about 1.5 g of fiber (~6% of the 28 g daily value).
In a 140 g serving, acerola is highest in Vitamin C (~2610% DV), Vitamin A (~21% DV), Copper (~13% DV).
Sometimes — it depends on your daily carb budget. A 140 g serving has about 9.2 g of net carbs (10.8 g total minus 1.5 g fiber).
Best in the morning. Morning consumption maximizes immune surveillance benefits throughout the day; vitamin C supports cortisol modulation and circadian immune rhythm; pairing with breakfast containing protein and fat optimizes polyphenol absorption
A typical serving is around 140 g (~45 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating acerola alongside several other fruit sources.
Acerola pairs nicely with: Pair with legumes or red meat because vitamin C dramatically increases non-heme iron absorption, supporting bioavailability of plant-based iron sources; Combine with leafy greens (spinach, kale) because both provide complementary micronutrients and the vitamin C preserves folate stability during digestion; Mix with healthy fats (avocado, nuts, seeds) because fat-soluble vitamins and polyphenols require dietary fat for optimal absorption and utilization; Blend with Greek yogurt or kefir because probiotics may enhance polyphenol metabolism via gut microbiota fermentation, increasing bioactive metabolite production.
Encyclopedia entries that supply the same signature nutrients acerola contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients acerola contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.