Rowal

Nutrition per ~140 g · 1 medium piece

24.8 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 89.

What it feeds primary sources only

Systems

Pathways

Overview

Rowal is a tropical fruit native to Southeast Asia, valued in traditional medicine and gaining recognition in global health communities for its exceptional nutritional density. Per 100g, it delivers 6.2g of fiber—supporting gut health and metabolic regulation—alongside 25.8mg of vitamin C for immune function and collagen synthesis. The fruit is notably high in copper (1.06mg), an essential mineral for iron metabolism, antioxidant enzyme production, and connective tissue formation. With only 111 calories and 2.0g fat, rowal provides substantial micronutrient value without caloric burden, making it ideal for longevity-focused dietary patterns. The presence of bioactive polyphenols in rowal (typical of tropical fruits) contributes antioxidant protection against oxidative stress and cellular aging. Iron content (2.2mg) is particularly noteworthy for plant-based eaters, supporting oxygen transport and energy metabolism. Traditional use suggests digestive benefits, likely driven by high fiber content and potential antimicrobial compounds. Rowal fits well into whole-food, plant-forward diets aimed at extending healthspan through nutrient density and disease prevention.

Health benefits 5

Pairs with

• Pair with iron-rich legumes (beans, lentils) because vitamin C in rowal significantly enhances non-heme iron absorption, critical for plant-based diets
• Combine with healthy fats (nuts, seeds, avocado) to improve fat-soluble micronutrient absorption and create sustained satiety
• Eat with copper-antagonistic foods like high-dose zinc supplements separately; consume rowal with copper-synergistic foods like mushrooms or whole grains for mineral balance
• Pair with fermented foods (yogurt, kefir, sauerkraut) to enhance fiber's prebiotic effect on beneficial gut bacteria colonization

In the kitchen

• Select firm rowal fruits with unblemished skin; store at room temperature until ripe (indicated by slight give when pressed), then refrigerate for up to 5-7 days to extend shelf life
• Consume rowal with skin when possible to maximize fiber intake; wash thoroughly under running water before eating to reduce surface bacteria
• Blend rowal into smoothies with collagen peptides or bone broth to synergize copper and vitamin C for optimal connective tissue synthesis
• Eat rowal whole or as fresh juice within 30 minutes of preparation to preserve heat-sensitive vitamin C; avoid prolonged heating which degrades micronutrient content
• For iron optimization, consume rowal in afternoon meals alongside plant-based protein sources; separation from calcium-rich foods by 2+ hours minimizes competitive absorption

When to eat it midday

Midday consumption allows full digestion window before evening and maximizes absorption of iron and copper in conjunction with other daily nutrient intake; supports stable blood glucose through afternoon without interfering with sleep

Breaks a fast

While rowal contains minimal fat and can technically be consumed during intermittent fasting windows, its 23.9g carbohydrate content may mildly elevate glucose; best suited for post-fast meals or within eating windows to maximize nutrient utilization and satiety signaling