Imported year-round; harvest season varies by country of originPitanga Nutrition Facts, Vitamins and Benefits
Pitanga (Eugenia uniflora) is included in the Topraktan Bilgiler fruit library. Per 100 g it provides approximately 33 kcal and includes 26.3 mg vitamin C, 75 µg RAE vitamin A, 103 mg potassium. Values can vary with variety, ripeness, growing conditions and preparation.
Pitanga benefits and place in a balanced diet
- A 100 g portion provides approximately 33 kcal; portion size and preparation affect total energy intake.
- Its approximately 90.8 g of water per 100 g contributes to total fluid intake.
- About 26.3 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 75 µg RAE of vitamin A per 100 g contributes to normal vision, immune function and the maintenance of skin and mucous membranes.
- About 0.03 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
- About 0.04 mg of vitamin B2 per 100 g contributes to normal energy metabolism and the protection of cells from oxidative stress.
- About 9 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 103 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 12 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 0.2 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 pitanga depends on portion size, variety, ripeness and the overall eating pattern.
Pitanga 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 7 g reference serving.
| Nutrient | Per 100 g | 7 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 33 kcal | 2.3 kcal |
| Water | 90.8 g | 6.4 g |
| Protein | 0.8 g | 0.056 g |
| Total fat | 0.4 g | 0.028 g |
| Carbohydrate | 7.5 g | 0.524 g |
| Ash | 0.5 g | 0.035 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 9 mg | 0.63 mg |
| Iron | 0.2 mg | 0.014 mg |
| Magnesium | 12 mg | 0.84 mg |
| Phosphorus | 11 mg | 0.77 mg |
| Potassium | 103 mg | 7.2 mg |
| Sodium | 3 mg | 0.21 mg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 26.3 mg | 1.8 mg |
| Vitamin B1 (Thiamin) | 0.03 mg | 0.0021 mg |
| Vitamin B2 (Riboflavin) | 0.04 mg | 0.0028 mg |
| Vitamin B3 (Niacin) | 0.3 mg | 0.021 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 75 µg RAE | 5.3 µg RAE |
| Retinol | 0 µg | 0 µg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
How many calories are in Pitanga?
100 g (about 3.5 oz) provides approximately 33 kcal. A 7 g reference serving provides approximately 2.3 kcal. Values vary with variety, ripeness and preparation.
How to use Pitanga in the kitchen
Pitanga 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.