Acerola

Nutrition per ~140 g · 1 medium piece

9.2 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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

In the kitchen

• Purchase acerola powder or frozen fruit for year-round access and stable nutrient retention; freeze-dried forms preserve vitamin C better than sun-dried varieties
• Consume fresh acerola immediately after purchase or within 2-3 days if refrigerated, as vitamin C degrades rapidly with light exposure, heat, and time
• Mix acerola powder into smoothies with protein and fat sources rather than consuming alone; this improves polyphenol bioavailability and provides sustained satiety
• Avoid heating acerola juice above 40°C (104°F) to preserve heat-sensitive vitamin C; add to beverages after cooling if using in warm preparations
• Start with 15-30g of acerola powder daily; excessive vitamin C intake (>2,000 mg/day) may cause gastrointestinal distress or kidney stone risk in susceptible individuals

When to eat it 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

Breaks a fast

Best avoided

• on empty stomach in sensitive individuals

While acerola is technically compatible with fasting, nutritional benefits are substantially enhanced when consumed with food containing fat and protein