Blueberries vs Acerola
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Acerola, (west indian cherry), raw is higher in more vitamins & minerals
Calories (kcal)
Blueberries —
Acerola 32
Protein (g)
Blueberries 0.703
Acerola 0.400
Carbs (g)
Blueberries 14.6
Acerola 7.69
Fat (g)
Blueberries 0.306
Acerola 0.300
Fiber (g)
Blueberries —
Acerola 1.10
Quick answers
Which has more protein?
Blueberries, raw — 0.703g vs 0.400g per 100g.
Which is more nutrient-dense?
Acerola, (west indian cherry), raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Blueberries | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 32 kcal | |
| Macronutrients | |||
| Water | 84.2 g | 91.4 g | -8% |
| Protein | 0.703 g | 0.400 g | +76% |
| Total lipid (fat) | 0.306 g | 0.300 g | +2% |
| Carbohydrate, by difference | 14.6 g | 7.69 g | +89% |
| Fiber, total dietary | — | 1.10 g | |
| Sugars, Total | 9.36 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.068 g | |
| Fatty acids, total monounsaturated | — | 0.082 g | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 8.06 mg | 1678 mg | -100% |
| Thiamin (Vitamin B1) | — | 0.020 mg | |
| Riboflavin (Vitamin B2) | — | 0.060 mg | |
| Niacin (Vitamin B3) | — | 0.400 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.309 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.009 mg | |
| Biotin (Vitamin B7) | — | 14.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 38.0 ug | |
| Minerals | |||
| Calcium, Ca | 11.7 mg | 12.0 mg | -3% |
| Iron, Fe | 0.340 mg | 0.200 mg | +70% |
| Magnesium, Mg | 6.18 mg | 18.0 mg | -66% |
| Phosphorus, P | 13.0 mg | 11.0 mg | +18% |
| Potassium, K | 85.6 mg | 146 mg | -41% |
| Sodium, Na | 0 mg | 7.00 mg | -100% |
| Zinc, Zn | 0.085 mg | 0.100 mg | -15% |
| Copper, Cu | 0.046 mg | 0.086 mg | -46% |
| Manganese, Mn | 0.423 mg | — | |
| Selenium, Se | — | 0.600 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 64 kcal | — | |
| Energy (Atwater Specific Factors) | 57 kcal | — | |
| Energy | — | 134 kj | |
| Nitrogen | 0.112 g | — | |
| Ash | 0.229 g | 0.200 g | +14% |
| Sucrose | 0 g | — | |
| Glucose | 4.42 g | — | |
| Fructose | 4.94 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Biotin | 0.300 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| Betaine | 0.200 mg | — | |
| Retinol | — | 0 ug | |
| Vitamin A, IU | — | 767 IU | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | — | 0.048 g | |
| SFA 18:0 (Stearic acid) | — | 0.016 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.001 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.081 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 0.090 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.046 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.044 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Alcohol, ethyl | — | 0 g | |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Proanthocyanidin dimers | 6.44 mg | — | |
| Proanthocyanidin trimers | 4.91 mg | — | |
| Proanthocyanidin 4-6mers | 20.5 mg | — | |
| Proanthocyanidin 7-10mers | 14.3 mg | — | |
| Proanthocyanidin polymers (>10mers) | 136 mg | — | |
| Apigenin | 0 mg | 0 mg | = |
| Luteolin | 0.200 mg | 0 mg | |
| Kaempferol | 1.66 mg | 1.05 mg | +58% |
| Myricetin | 1.30 mg | 0 mg | |
| Quercetin | 7.67 mg | 4.74 mg | +62% |
| Flavonoids | |||
| (-)-Epicatechin | 0.620 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0.660 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 5.29 mg | — | |
| (+)-Gallocatechin | 0.120 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 0.600 mg | — | |
| Choline from phosphatidylcholine | 1.80 mg | — | |
| Choline from phosphocholine | 0.700 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 3.00 mg | — | |
| Total Choline | 6.00 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0.300 mcg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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