Pitanga

Nutrition per ~140 g · 1 medium piece

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 84.

What it feeds primary sources only

Systems

Pathways

Overview

Pitanga (Eugenia uniflora), also called Surinam cherry, is a nutrient-dense fruit native to Brazil and South America that has gained attention in longevity research for its exceptional polyphenol content. Despite its modest calorie profile, pitanga delivers 26.3mg of vitamin C per 100g—nearly 30% of daily requirements—plus significant bioactive compounds including anthocyanins, ellagic acid, and quercetin. These compounds accumulate in the fruit's vibrant red skin and contribute to its antioxidant potency. The fruit's low glycemic impact (7.5g carbs with minimal fiber data suggests rapid absorption) makes it suitable for metabolic health strategies. Pitanga contains approximately 103mg potassium per 100g, supporting cardiovascular function and electrolyte balance. Traditional use in Amazonian medicine aligns with emerging research on its anti-inflammatory and antimicrobial properties. While scientific investigation remains limited compared to berries like blueberries, preliminary studies suggest pitanga's polyphenol profile may rival some established longevity fruits. The fruit's seasonal availability in subtropical and tropical regions and growing commercial cultivation present increasing access for health-conscious consumers seeking novel antioxidant sources.

Health benefits 5

Pairs with

• Pair with full-fat Greek yogurt because the fat solubilizes fat-soluble polyphenols and slows gastric emptying, improving sustained antioxidant absorption
• Combine with leafy greens (spinach, arugula) because vitamin C enhances non-heme iron bioavailability from greens, supporting oxygen transport
• Mix with nuts or seeds because fat and protein synergize with polyphenol absorption and provide sustained satiety despite pitanga's low calorie density
• Pair with other red/purple fruits (raspberries, acai) because complementary anthocyanin profiles create broader antioxidant spectrum coverage

In the kitchen

• Select pitangas that yield slightly to gentle pressure and display deep crimson color—these indicate peak polyphenol concentration and ripeness
• Consume the skin for maximum bioactive compound intake; the skin contains highest anthocyanin and ellagic acid concentration
• Store ripe pitangas in the refrigerator for 3-5 days or freeze whole for later use in smoothies—freezing does not significantly degrade vitamin C or polyphenols
• Source from tropical markets or online specialty suppliers since commercial availability remains limited; look for organic certification to minimize pesticide exposure on this thin-skinned fruit
• Use in smoothie bowls, fresh compotes, or as a garnish for desserts rather than extended cooking, which denatures heat-sensitive vitamin C

When to eat it anytime

Pitanga's low glycemic load, modest calorie profile, and lack of antinutrients make it appropriate across meal timing strategies. Morning consumption leverages vitamin C for immune priming; post-workout consumption provides rapid carbohydrates with antioxidants for recovery.

Fasting-compatible

The 7.5g carbs per 100g are minimal enough to maintain metabolic flexibility in fasting protocols; vitamin C and polyphenols may even enhance autophagy signaling.