Loquat

Nutrition per ~140 g · 1 medium piece

14.6 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 76.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 4

Pairs 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

In the kitchen

• Select loquats that yield slightly to gentle pressure with golden-orange coloring; avoid green or bruised fruit which indicates underripeness or spoilage
• Consume whole fruit (including edible skin after washing) to maximize fiber and polyphenol intake; seeds contain small amounts of amygdalin and should be removed
• Store at room temperature until ripe (2-3 days), then refrigerate in a paper bag for 3-5 days maximum to prevent moisture loss and browning
• Consume fresh rather than cooked when possible, as heat degrades heat-sensitive polyphenols; fresh loquats preserve chlorogenic acid and epicatechin content

When to eat it 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

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