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Naranjilla nutrition, glycemic index, calories, and serving size

Naranjilla (lulo) pulp, frozen, unsweetened
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Naranjilla

Naranjilla
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
(-)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup thawed (120 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-3.9 (alkaline)
Calories
25
77% Vitamin A
68% Vitamin C
60% Vitamin A
59% Carotene, beta
59% Cryptoxanthin, beta
Explanation: The given food contains more Vitamin A than 77% of foods. Note that this food itself is richer in Vitamin A than it is in any other nutrient. Similarly, it is relatively rich in Vitamin C, Vitamin A, Carotene, beta, and Cryptoxanthin, beta.

Check out similar food or compare with current

Macronutrients chart

6% 94%
Protein:
Daily Value: 1%
0.44 g of 50 g
1%
Fats:
Daily Value: 0%
0.22 g of 65 g
0%
Carbs:
Daily Value: 2%
5.9 g of 300 g
2%
Water:
Daily Value: 5%
93.05 g of 2,000 g
5%
Other:
0.39 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 25
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 4mg
2%
Total Carbohydrate 6g
4%
Dietary Fiber 1g
Total Sugars g
Includes ? g Added Sugars
Protein 0g
Vitamin D 0mcg 0%

Calcium 8mg 1%

Iron 0mg 0%

Potassium 200mg 6%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
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Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
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Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
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Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
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Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Naranjilla nutrition infographic

Naranjilla nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 3% 14% 8% 6% 18% 1% 3% 10% 9% 3% 0%
Calcium: 8 mg of 1,000 mg 1%
Iron: 0.35 mg of 8 mg 4%
Magnesium: 11 mg of 420 mg 3%
Phosphorus: 12 mg of 700 mg 2%
Potassium: 200 mg of 3,400 mg 6%
Sodium: 4 mg of 2,300 mg 0%
Zinc: 0.1 mg of 11 mg 1%
Copper: 0.028 mg of 1 mg 3%
Manganese: 0.067 mg of 2 mg 3%
Selenium: 0.4 µg of 55 µg 1%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Potassium
200 mg
TOP 59%
Manganese
0.067 mg
TOP 64%
Magnesium
11 mg
TOP 82%
Calcium
8 mg
TOP 82%
Iron
0.35 mg
TOP 82%
Copper
0.028 mg
TOP 90%
Zinc
0.1 mg
TOP 91%
Selenium
0.4 µg
TOP 91%
Phosphorus
12 mg
TOP 92%
Sodium
4 mg
TOP 92%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 35% 15% 0% 11% 12% 0% 28% 14% 25% 3% 0% 37%
Vitamin A: 568 IU of 5,000 IU 11%
Vitamin E : 0.75 mg of 15 mg 5%
Vitamin D: µg of 10 µg 0%
Vitamin C: 3.2 mg of 90 mg 4%
Vitamin B1: 0.045 mg of 1 mg 4%
Vitamin B2: 0 mg of 1 mg 0%
Vitamin B3: 1.45 mg of 16 mg 9%
Vitamin B5: 0.22 mg of 5 mg 4%
Vitamin B6: 0.107 mg of 1 mg 8%
Folate: 3 µg of 400 µg 1%
Vitamin B12: µg of 2 µg 0%
Vitamin K: 14.6 µg of 120 µg 12%

Vitamin chart - relative view

Vitamin A
568 IU
TOP 23%
Vitamin C
3.2 mg
TOP 32%
Vitamin K
14.6 µg
TOP 48%
Vitamin E
0.75 mg
TOP 50%
Vitamin B6
0.107 mg
TOP 63%
Vitamin B3
1.45 mg
TOP 63%
Vitamin B1
0.045 mg
TOP 74%
Vitamin B5
0.22 mg
TOP 80%
Folate
3 µg
TOP 87%
Vitamin B2
0 mg
TOP 100%

Carbohydrate type breakdown

1.72% 0.99% 1.04%
Starch: g
Sucrose: 1.72 g
Glucose: 0.99 g
Fructose: 1.04 g
Lactose: 0 g
Maltose: 0 g
Galactose: 0 g

Fiber content ratio for Naranjilla

3.74% 1.1% 1.06%
Sugar: 3.74 g
Fiber: 1.1 g
Other: 1.06 g

All nutrients for Naranjilla per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 1% 91% 0.44g 6.4 times less than Broccoli
Fats 0% 87% 0.22g 151.4 times less than Cheese
Carbs 2% 58% 5.9g 4.8 times less than Rice
Calories 1% 95% 25kcal 1.9 times less than Orange
Fructose 1% 86% 1.04g 5.7 times less than Apple
Sugar 0% 52% 3.74g 2.4 times less than Coca-Cola
Fiber 4% 49% 1.1g 2.2 times less than Orange
Calcium 1% 82% 8mg 15.6 times less than Milk
Iron 4% 82% 0.35mg 7.4 times less than Beef
Magnesium 3% 82% 11mg 12.7 times less than Almond
Phosphorus 2% 92% 12mg 15.2 times less than Chicken meat
Potassium 6% 59% 200mg 1.4 times more than Cucumber
Sodium 0% 92% 4mg 122.5 times less than White Bread
Zinc 1% 91% 0.1mg 63.1 times less than Beef
Copper 3% 90% 0.03mg 5.1 times less than Shiitake
Vitamin E 5% 50% 0.75mg 1.9 times less than Kiwifruit
Vitamin C 4% 32% 3.2mg 16.6 times less than Lemon
Vitamin B1 4% 74% 0.05mg 5.9 times less than Pea
Vitamin B2 0% 100% 0mg N/A
Vitamin B3 9% 63% 1.45mg 6.6 times less than Turkey meat
Vitamin B5 4% 80% 0.22mg 5.1 times less than Sunflower seed
Vitamin B6 8% 63% 0.11mg 1.1 times less than Oat
Folate 1% 87% 3µg 20.3 times less than Brussels sprout
Vitamin K 12% 48% 14.6µg 7 times less than Broccoli
Trans Fat 0% 100% 0g N/A

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/167790/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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