Cherries 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)
Cherries —
Acerola 32
Protein (g)
Cherries 1.04
Acerola 0.400
Carbs (g)
Cherries 16.2
Acerola 7.69
Fat (g)
Cherries 0.192
Acerola 0.300
Fiber (g)
Cherries —
Acerola 1.10
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g 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 | Cherries | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 32 kcal | |
| Macronutrients | |||
| Water | 82.2 g | 91.4 g | -10% |
| Protein | 1.04 g | 0.400 g | +160% |
| Total lipid (fat) | 0.192 g | 0.300 g | -36% |
| Carbohydrate, by difference | 16.2 g | 7.69 g | +110% |
| Fiber, total dietary | — | 1.10 g | |
| Sugars, Total | 13.9 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 | 10.4 mg | 1678 mg | -99% |
| 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 | 0.049 mg | 0.009 mg | +443% |
| 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 | 12.3 mg | 12.0 mg | +2% |
| Iron, Fe | 0.105 mg | 0.200 mg | -47% |
| Magnesium, Mg | 12.1 mg | 18.0 mg | -33% |
| Phosphorus, P | 23.3 mg | 11.0 mg | +111% |
| Potassium, K | 230 mg | 146 mg | +57% |
| Sodium, Na | 0 mg | 7.00 mg | -100% |
| Zinc, Zn | 0.064 mg | 0.100 mg | -36% |
| Copper, Cu | 0.069 mg | 0.086 mg | -19% |
| Manganese, Mn | 0.073 mg | — | |
| Selenium, Se | — | 0.600 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 71 kcal | — | |
| Energy (Atwater Specific Factors) | 63 kcal | — | |
| Energy | — | 134 kj | |
| Nitrogen | 0.166 g | — | |
| Ash | 0.425 g | 0.200 g | +113% |
| Sucrose | 0 g | — | |
| Glucose | 8.36 g | — | |
| Fructose | 5.51 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Citric acid | 0 mg | — | |
| Malic acid | 762 mg | — | |
| Oxalic acid | 0 mg | — | |
| Pyruvic acid | 0 mg | — | |
| Quinic acid | 0 mg | — | |
| Molybdenum, Mo | 0.970 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| 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 | 3.45 mg | — | |
| Proanthocyanidin trimers | 2.71 mg | — | |
| Proanthocyanidin 4-6mers | 6.65 mg | — | |
| Proanthocyanidin 7-10mers | 1.82 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | 0 mg | 0 mg | = |
| Luteolin | 0 mg | 0 mg | = |
| Kaempferol | 0.240 mg | 1.05 mg | -77% |
| Myricetin | 0.050 mg | 0 mg | |
| Quercetin | 2.29 mg | 4.74 mg | -52% |
| Flavonoids | |||
| (-)-Epicatechin | 5.00 mg | — | |
| (-)-Epicatechin 3-gallate | 0.050 mg | — | |
| (-)-Epigallocatechin | 0.340 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 4.36 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Fluoride | |||
| Mean mcg/100g ** | 2.00 mg | — | |
| 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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