October–December in Turkey (approximate harvest period)Myrtle Berry Nutrition Facts, Vitamins and Benefits
Myrtle Berry (Myrtus communis) is included in the Topraktan Bilgiler fruit library. Per 100 g it provides approximately 100 kcal and includes 7 g fiber, 25 mg vitamin C, 300 mg potassium. Values can vary with variety, ripeness, growing conditions and preparation.
Myrtle Berry benefits and place in a balanced diet
- A 100 g portion provides approximately 100 kcal; portion size and preparation affect total energy intake.
- Its approximately 65 g of water per 100 g contributes to total fluid intake.
- Its approximately 7 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
- About 25 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 19.3 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 0.57 mg of vitamin E per 100 g contributes to the protection of cells from oxidative stress.
- About 6 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 300 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 6 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 0.28 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
- No single food prevents or treats disease. The nutritional value of myrtle berry depends on portion size, variety, ripeness and the overall eating pattern.
Myrtle Berry nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 50 g reference serving.
| Nutrient | Per 100 g | 50 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 100 kcal | 50 kcal |
| Water | 65 g | 32.5 g |
| Protein | 1 g | 0.5 g |
| Total fat | 1 g | 0.5 g |
| Saturated fat | 0.028 g | 0.014 g |
| Monounsaturated fat | 0.047 g | 0.024 g |
| Polyunsaturated fat | 0.146 g | 0.073 g |
| Carbohydrate | 23 g | 11.5 g |
| Dietary fiber | 7 g | 3.5 g |
| Total sugars | 8.6 g | 4.3 g |
| Starch | 0.03 g | 0.015 g |
| Ash | 0.24 g | 0.12 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 6 mg | 3 mg |
| Iron | 0.28 mg | 0.14 mg |
| Magnesium | 6 mg | 3 mg |
| Phosphorus | 12 mg | 6 mg |
| Potassium | 300 mg | 150 mg |
| Sodium | 1 mg | 0.5 mg |
| Zinc | 0.16 mg | 0.08 mg |
| Copper | 0.057 mg | 0.029 mg |
| Manganese | 0.336 mg | 0.168 mg |
| Selenium | 0.1 µg | 0.05 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 25 mg | 12.5 mg |
| Vitamin B1 (Thiamin) | 0.037 mg | 0.019 mg |
| Vitamin B2 (Riboflavin) | 0.041 mg | 0.021 mg |
| Vitamin B3 (Niacin) | 0.418 mg | 0.209 mg |
| Vitamin B5 (Pantothenic acid) | 0.124 mg | 0.062 mg |
| Vitamin B6 | 0.052 mg | 0.026 mg |
| Vitamin B9 (Folate) | 6 µg | 3 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 6 µg | 3 µg |
| Folate, DFE | 6 µg DFE | 3 µg DFE |
| Choline | 6 mg | 3 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 3 µg RAE | 1.5 µg RAE |
| Retinol | 0 µg | 0 µg |
| Beta-carotene | 32 µg | 16 µg |
| Alpha-carotene | 0 µg | 0 µg |
| Beta-cryptoxanthin | 0 µg | 0 µg |
| Lycopene | 0 µg | 0 µg |
| Lutein + zeaxanthin | 80 µg | 40 µg |
| Vitamin E | 0.57 mg | 0.285 mg |
| Vitamin D | 0 µg | 0 µg |
| Vitamin K | 19.3 µg | 9.7 µg |
| Fatty acids | ||
| Omega-3 | 0.058 g | 0.029 g |
| Omega-6 | 0.088 g | 0.044 g |
| Types of sugar | ||
| Sucrose | 0.11 g | 0.055 g |
| Glucose | 4.9 g | 2.4 g |
| Fructose | 5 g | 2.5 g |
| Lactose | 0 g | 0 g |
| Maltose | 0 g | 0 g |
| Galactose | 0 g | 0 g |
| Amino acids | ||
| Tryptophan | 0.003 g | 0.0015 g |
| Threonine | 0.02 g | 0.01 g |
| Isoleucine | 0.023 g | 0.012 g |
| Leucine | 0.044 g | 0.022 g |
| Lysine | 0.013 g | 0.0065 g |
| Methionine | 0.012 g | 0.006 g |
| Cystine | 0.008 g | 0.004 g |
| Phenylalanine | 0.026 g | 0.013 g |
| Tyrosine | 0.009 g | 0.0045 g |
| Valine | 0.031 g | 0.016 g |
| Arginine | 0.037 g | 0.019 g |
| Histidine | 0.011 g | 0.0055 g |
| Alanine | 0.031 g | 0.016 g |
| Aspartic acid | 0.057 g | 0.029 g |
| Glutamic acid | 0.091 g | 0.046 g |
| Glycine | 0.031 g | 0.016 g |
| Proline | 0.028 g | 0.014 g |
| Serine | 0.022 g | 0.011 g |
| Vitamin details | ||
| Vitamin K1 (Phylloquinone) | 19.3 µg | 9.7 µg |
| Beta-tocopherol | 0.01 mg | 0.005 mg |
| Gamma-tocopherol | 0.36 mg | 0.18 mg |
| Delta-tocopherol | 0.03 mg | 0.015 mg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
| Alpha-linolenic acid (ALA) | 0.058 g | 0.029 g |
| Linoleic acid | 0.088 g | 0.044 g |
| EPA | 0 g | 0 g |
| DHA | 0 g | 0 g |
How many calories are in Myrtle Berry?
100 g (about 3.5 oz) provides approximately 100 kcal. A 50 g reference serving provides approximately 50 kcal. Values vary with variety, ripeness and preparation.
How to use Myrtle Berry in the kitchen
Myrtle Berry can be eaten on its own when appropriate, added to breakfast bowls, salads or desserts, or used in sauces and drinks. Preparation changes the edible portion and may alter nutrient values.
Related fruits
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.