scored 88/100
Soursop is a creamy, tropical fruit rich in vitamin C, fiber, and potassium, offering modest caloric density with substantial micronutrient support for immune function and cardiovascular health.
19.0 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 88.
Soursop (Annona muricata) is a heart-shaped tropical fruit native to Central and South America, now cultivated across tropical regions worldwide. Despite its low calorie density (66 kcal/100g), soursop delivers meaningful amounts of vitamin C (20.6mg per 100g), dietary fiber (3.3g), and potassium (278mg)—nutrients critical for aging populations. The fruit contains acetogenins and other polyphenolic compounds that have garnered scientific interest for potential antioxidant and anti-inflammatory properties, though human evidence remains limited. Its high fiber content supports healthy digestive function and glycemic control, while the potassium-to-sodium ratio (278:14) favors cardiovascular regulation. The creamy texture and natural sweetness make soursop an appealing whole-food alternative to processed desserts. For longevity strategies, soursop fits well into plant-forward diets emphasizing whole fruits, though it should complement—not replace—more extensively researched functional fruits like berries. The fruit's moderate glycemic impact and nutrient density support healthy aging when consumed as part of a balanced fruit rotation.
Vitamin C (20.6mg/100g) acts as a cofactor for immune cell differentiation and collagen cross-linking, supporting skin and connective tissue integrity in aging
High potassium content (278mg/100g) with minimal sodium supports healthy blood pressure regulation and vascular function via sodium-potassium pump activity
Soluble fiber (3.3g/100g) slows gastric emptying, moderates postprandial glucose spikes, and feeds beneficial gut microbiota
Acetogenins and polyphenolic compounds in soursop demonstrate free radical scavenging capacity in vitro, potentially reducing oxidative stress
Soursop's natural sugars and fiber are best utilized mid-morning or midday when digestive activity is highest and insulin sensitivity peaks; eating with or shortly after meals blunts glycemic response
Breaks a fast
While soursop's fiber and polyphenols offer metabolic benefits, its carbohydrate density (16.84g/100g) makes it inappropriate for strict fasting windows; include with balanced meals to stabilize blood glucose
Per 100 g of the default form. Bars show how much higher or lower soursop is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Soursop is classified as a fruit. Soursop is a creamy, tropical fruit rich in vitamin C, fiber, and potassium, offering modest caloric density with substantial micronutrient support for immune function and cardiovascular health.
Soursop scores 88/100 in Formulate, making it a great choice. Its strongest contributions come from Vitamin C, Vitamin B6, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 1.4 g of protein (~3% of the 50 g daily value).
It's a moderate source of fiber. A 140 g serving provides about 4.6 g of fiber (~17% of the 28 g daily value).
In a 140 g serving, soursop is highest in Vitamin C (~32% DV), Vitamin B6 (~21% DV), Copper (~13% DV).
Not really. A 140 g serving has about 19 g of net carbs (23.6 g total minus 4.6 g fiber).
Best in the midday. Soursop's natural sugars and fiber are best utilized mid-morning or midday when digestive activity is highest and insulin sensitivity peaks; eating with or shortly after meals blunts glycemic response
A typical serving is around 140 g (~92 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 soursop alongside several other fruit sources.
Soursop pairs nicely with: Pair with lime or lemon juice—citric acid enhances vitamin C bioavailability and provides additional antioxidant polyphenols; Combine with whole grains or legumes—soursop's fiber complements resistant starch, improving glycemic control and short-chain fatty acid production; Mix with unsweetened yogurt or kefir—provides live probiotics that synergize with soursop's prebiotic fiber for gut microbiota diversity; Blend with leafy greens in smoothies—fat-soluble vitamins in added healthy fats (e.g., flax, chia) improve absorption of soursop's carotenoids.
Encyclopedia entries that supply the same signature nutrients soursop contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients soursopcontributes 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.