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Peruvian groundcherry nutrition, glycemic index, calories, net carbs & more

Groundcherries, (cape-gooseberries or poha), raw
*all the values are displayed for the amount of 100 grams
Article author photo Ani Harutyunyan by Ani Harutyunyan | Last updated on March 31, 2022
Education: General Medicine at YSMU
Peruvian groundcherry

Carbs in Groundcherry

Ground cherry is a unique sweet fruit that looks like a small, orange tomatillo. It is mainly composed of carbohydrates if we do not count 85% of its mass, which is water. Groundcherry provides 11.2g of carbs per 100g. This amount covers 4% of the daily carbohydrate requirements. Ground cherry is higher in carbs than 53% of other foods.

Macronutrients chart

2% 12% 86%
Protein:
Daily Value: 4%
1.9 g of 50 g
4%
Fats:
Daily Value: 1%
0.7 g of 65 g
1%
Carbs:
Daily Value: 4%
11.2 g of 300 g
4%
Water:
Daily Value: 4%
85.4 g of 2,000 g
4%
Other:
0.8 g

Carbs per serving size

Gorundcherry is usually served in one cup, equalling 140g.

One cup of ground cherry contains 15.7 grams of carbs.

COMPARISON WITH OTHER FOODS

In the table below, you can compare the carb content of groundcherry with that of some other similar foods.

Food

Carbs per serving

Carbs per 100g

Grouncherry

15.7g (140g)

11.2g

Passion fruit

55.2g (236g)

23.4g

Carambola

7.3g (107g)

6.73g

Papaya

24.8g (230g)

10.8g

Gooseberry

15.3g (150g)

10.2g

Article author photo Ani Harutyunyan
Education: General Medicine at YSMU
Last updated: March 31, 2022

Important nutritional characteristics for Peruvian groundcherry

Peruvian groundcherry
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.
35 (low)
Insulin index ⓘ
N/A
Calories
53
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols
11.2 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (140 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.
2.3 (acidic)
78% Vitamin A
76% Vitamin C
63% Vitamin A RAE
56% Net carbs
54% Vitamin B1
Explanation: The given food contains more Vitamin A than 78% 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 RAE, Net carbs, and Vitamin B1.

Peruvian groundcherry Glycemic index (GI)

Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
35

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 3% 38% 0% 18% 0% 0% 0% 0% 0% 0% 0%
Calcium: 9 mg of 1,000 mg 1%
Iron: 1 mg of 8 mg 13%
Magnesium: 0 mg of 420 mg 0%
Phosphorus: 40 mg of 700 mg 6%
Potassium: 0 mg of 3,400 mg 0%
Sodium: 0 mg of 2,300 mg 0%
Zinc: 0 mg of 11 mg 0%
Copper: 0 mg of 1 mg 0%
Manganese: 0 mg of 2 mg 0%
Selenium: 0 µg of 55 µg 0%
Choline: 0 mg of 550 mg 0%

Mineral chart - relative view

Iron
1 mg
TOP 60%
Calcium
9 mg
TOP 79%
Phosphorus
40 mg
TOP 80%

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 44% 0% 0% 37% 28% 10% 53% 0% 0% 0% 0% 0%
Vitamin A: 720 IU of 5,000 IU 14%
Vitamin E : 0 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 11 mg of 90 mg 12%
Vitamin B1: 0.11 mg of 1 mg 9%
Vitamin B2: 0.04 mg of 1 mg 3%
Vitamin B3: 2.8 mg of 16 mg 18%
Vitamin B5: 0 mg of 5 mg 0%
Vitamin B6: 0 mg of 1 mg 0%
Folate: 0 µg of 400 µg 0%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 0 µg of 120 µg 0%

Vitamin chart - relative view

Vitamin A
720 IU
TOP 22%
Vitamin C
11 mg
TOP 24%
Vitamin B1
0.11 mg
TOP 46%
Vitamin B3
2.8 mg
TOP 52%
Vitamin B2
0.04 mg
TOP 84%
Vitamin B12
0 µg
TOP 100%

All nutrients for Peruvian groundcherry per 100g

Nutrient DV% In TOP % of foods Value Comparison
Net carbs N/A 44% 11.2g 4.8 times less than Chocolate Chocolate
Protein 5% 78% 1.9g 1.5 times less than Broccoli Broccoli
Fats 1% 78% 0.7g 47.6 times less than Cheese Cheese
Carbs 4% 47% 11.2g 2.5 times less than Rice Rice
Calories 3% 86% 53kcal 1.1 times more than Orange Orange
Calcium 1% 79% 9mg 13.9 times less than Milk Milk
Iron 13% 60% 1mg 2.6 times less than Beef Beef
Phosphorus 6% 80% 40mg 4.6 times less than Chicken meat Chicken meat
Vitamin A 14% 22% 720IU 23.2 times less than Carrot Carrot
Vitamin C 12% 24% 11mg 4.8 times less than Lemon Lemon
Vitamin B1 9% 46% 0.11mg 2.4 times less than Pea Pea
Vitamin B2 3% 84% 0.04mg 3.3 times less than Avocado Avocado
Vitamin B3 18% 52% 2.8mg 3.4 times less than Turkey meat Turkey meat
Vitamin B12 0% 100% 0µg N/A Pork
Cholesterol 0% 100% 0mg N/A Egg
Trans Fat N/A 100% 0g N/A Margarine

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 53
% Daily Value*
2%
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 0mg
4%
Total Carbohydrate 11g
0%
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 2g
Vitamin D 0mcg 0%

Calcium 9mg 1%

Iron 1mg 13%

Potassium 0mg 0%

*
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
ok
 ⓘ 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
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ 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
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ 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

Peruvian groundcherry nutrition infographic

Peruvian groundcherry nutrition infographic
Infographic link

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/173043/nutrients

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