scored 69/100
Loquat is a small, golden tropical fruit rich in potassium and fiber, offering modest micronutrient density with emerging evidence for metabolic and antioxidant support.
14.6 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 69.
Loquat (Eriobotrya japonica) originated in southeastern China and is now cultivated across Mediterranean and subtropical regions. This stone fruit is notable for its high potassium content (266 mg per 100g), supporting cardiovascular and electrolyte homeostasis—particularly relevant for aging populations prone to hypertension. The fruit contains polyphenolic compounds, including chlorogenic acid and epicatechin, which demonstrate antioxidant and anti-inflammatory properties in vitro. Loquats provide 1.7g fiber per 100g, contributing to digestive health and glucose regulation. The low caloric density (47 kcal/100g) combined with natural sugars makes loquats suitable for weight management within a longevity framework. Traditional use in Asian medicine for respiratory health is supported by preliminary studies on mucilage polysaccharides. While vitamin C content is modest (1 mg/100g), the overall antioxidant profile from polyphenols may offer cellular protection benefits. The fruit's bioavailability advantages for potassium absorption and its low glycemic impact make it particularly valuable for metabolic health and cardiovascular disease prevention—key pillars of healthy aging.
High potassium content (266 mg/100g) promotes vasodilation and counteracts sodium-induced hypertension, while polyphenols reduce endothelial dysfunction
Soluble fiber slows gastric emptying and modulates postprandial glucose response; pectin feeds beneficial gut bacteria
Polyphenolic compounds (chlorogenic acid, epicatechin) neutralize reactive oxygen species and reduce oxidative stress markers
Polysaccharides in fruit pulp and seeds possess demulcent properties, reducing airway inflammation
Consuming loquats with a balanced lunch provides sustained energy from natural sugars while fiber content aids postprandial glucose control; potassium absorption is optimized with concurrent minerals from mixed meals
Breaks a fast
While technically compatible with fasting due to low calorie density, the natural sugars (12g carbs/100g) will break a strict fast; best suited as part of regular meal pattern
Per 100 g of the default form. Bars show how much higher or lower loquat is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Loquat is classified as a fruit. Loquat is a small, golden tropical fruit rich in potassium and fiber, offering modest micronutrient density with emerging evidence for metabolic and antioxidant support.
Loquat scores 69/100 in Formulate, making it a moderate choice. Its strongest contributions come from Manganese, Potassium, Copper. 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 2.4 g of fiber (~9% of the 28 g daily value).
Not really. A 140 g serving has about 14.6 g of net carbs (17 g total minus 2.4 g fiber).
Best in the midday. Consuming loquats with a balanced lunch provides sustained energy from natural sugars while fiber content aids postprandial glucose control; potassium absorption is optimized with concurrent minerals from mixed meals
A typical serving is around 140 g (~66 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 loquat alongside several other fruit sources.
Loquat pairs nicely with: Pair with almonds or walnuts because their magnesium and polyphenols synergize antioxidant capacity and enhance mineral absorption; Combine with Greek yogurt because probiotics improve polyphenol bioavailability and protein stabilizes blood sugar impact; Serve with ginger tea because both contain gingerols and polyphenols with complementary anti-inflammatory mechanisms; Mix with chia seeds because soluble fiber compounds enhance satiety and moderate glucose response synergistically.