Sugar-Apple

Nutrition per ~140 g · 1 apple

26.9 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 87.

What it feeds primary sources only

Systems

Pathways

Overview

Sugar-apple (Annona squamosa), native to tropical regions of the Americas and now cultivated across South Asia and Southeast Asia, is prized for its custard-like flesh and exceptional nutritional density. Despite its name, it contains moderate natural sugars balanced by significant dietary fiber (4.4g per 100g), which moderates glycemic impact. The fruit is notably rich in vitamin C (36.3mg per 100g), supporting immune function and collagen synthesis, and provides substantial potassium (247mg per 100g) critical for cardiovascular health and blood pressure regulation. Sugar-apple contains bioactive polyphenols and acetogenins—compounds with emerging evidence for anti-inflammatory and antioxidant properties. The high fiber content supports gut microbiota diversity, a key marker of healthy aging. Its folate content (14mcg per 100g) contributes to one-carbon metabolism and methylation pathways essential for DNA integrity. The combination of micronutrients, fiber, and phytocompounds makes sugar-apple particularly valuable for metabolic health, cardiovascular function, and cellular protection—all foundational elements of longevity strategies.

Health benefits 5

Pairs with

• Pair with Greek yogurt or kefir because the probiotics in fermented dairy synergize with sugar-apple's prebiotic fiber to enhance microbial diversity and short-chain fatty acid production
• Combine with almonds or walnuts because the vitamin E and unsaturated fats enhance absorption of fat-soluble antioxidants and provide complementary anti-inflammatory omega-3 and omega-6 profiles
• Pair with dark leafy greens (spinach, kale) because the synergistic polyphenols and enhanced iron bioavailability support antioxidant capacity and micronutrient density in mineral absorption
• Combine with citrus (lime, lemon) because additional vitamin C increases the bioavailability of plant-based iron and enhances overall antioxidant load

In the kitchen

• Select sugar-apples with slight give to gentle pressure and avoid those with dark blemishes; store at room temperature until ripe, then refrigerate for up to 3-4 days to preserve freshness and nutrient density
• Consume the creamy flesh by cutting the fruit in half and scooping with a spoon; discard the toxic seeds entirely as they contain alkaloids and are inedible
• Include the entire edible portion (skin can be composted) to maximize fiber intake; a single medium fruit (150-200g) provides approximately 6-7g of dietary fiber
• Consume fresh rather than processed to preserve heat-sensitive vitamin C and polyphenolic compounds; blend into smoothies with protein sources for balanced macronutrient profiles
• Purchase from local tropical markets when in-season (summer-fall in most regions) for optimal ripeness, nutritional density, and minimal transport-related nutrient degradation

When to eat it midday

Sugar-apple's natural sugar and moderate carbohydrate content are optimally utilized during midday when insulin sensitivity is highest and activity level supports glycemic clearance. The fruit's fiber content buffers glucose absorption, making it suitable for balanced meals.

Breaks a fast

Best avoided

• Late evening (2 3 hours before bed), as the natural sugar and fiber may cause digestive discomfort if consumed in large quantities close to sleep

While the fruit contains beneficial compounds, its carbohydrate-to-fiber ratio (23.6g carbs vs 4.4g fiber) makes it more suitable as part of a mixed meal rather than during fasting periods. Pair with protein and fat sources to moderate glycemic response.