Orange juice vs Acerola
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Calories (kcal)
Orange juice —
Acerola 32
Protein (g)
Orange juice 0.734
Acerola 0.400
Carbs (g)
Orange juice 10.3
Acerola 7.69
Fat (g)
Orange juice 0.325
Acerola 0.300
Fiber (g)
Orange juice —
Acerola 1.10
Quick answers
Which has more protein?
Orange juice, no pulp, not fortified, from concentrate, refrigerated — 0.734g vs 0.400g per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Orange juice | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 32 kcal | |
| Macronutrients | |||
| Water | 88.3 g | 91.4 g | -3% |
| Protein | 0.734 g | 0.400 g | +84% |
| Total lipid (fat) | 0.325 g | 0.300 g | +8% |
| Carbohydrate, by difference | 10.3 g | 7.69 g | +34% |
| Fiber, total dietary | — | 1.10 g | |
| Sugars, Total | 8.28 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 | 26.9 mg | 1678 mg | -98% |
| Thiamin (Vitamin B1) | 0.070 mg | 0.020 mg | +250% |
| Riboflavin (Vitamin B2) | — | 0.060 mg | |
| Niacin (Vitamin B3) | 0.040 mg | 0.400 mg | -90% |
| Pantothenic acid (Vitamin B5) | — | 0.309 mg | |
| Vitamin B-6 — Pyridoxine | 0.043 mg | 0.009 mg | +376% |
| Biotin (Vitamin B7) | 29.9 ug | 14.0 ug | +113% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 38.0 ug | |
| Minerals | |||
| Calcium, Ca | 12.8 mg | 12.0 mg | +7% |
| Iron, Fe | 0.065 mg | 0.200 mg | -68% |
| Magnesium, Mg | 10.6 mg | 18.0 mg | -41% |
| Phosphorus, P | 18.1 mg | 11.0 mg | +65% |
| Potassium, K | 180 mg | 146 mg | +23% |
| Sodium, Na | 5.23 mg | 7.00 mg | -25% |
| Zinc, Zn | 0.032 mg | 0.100 mg | -68% |
| Copper, Cu | 0.032 mg | 0.086 mg | -63% |
| Manganese, Mn | 0.030 mg | — | |
| Selenium, Se | — | 0.600 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 47 kcal | — | |
| Energy (Atwater Specific Factors) | 46 kcal | — | |
| Energy | — | 134 kj | |
| Nitrogen | 0.117 g | — | |
| Ash | 0.350 g | 0.200 g | +75% |
| Sucrose | 4.39 g | — | |
| Glucose | 1.79 g | — | |
| Fructose | 2.10 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Citric acid | 706 mg | — | |
| Malic acid | 161 mg | — | |
| Oxalic acid | 0 mg | — | |
| Quinic acid | 12.3 mg | — | |
| 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 | 0.007 mg | — | |
| Genistein | 0.007 mg | — | |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 1.05 mg | |
| Myricetin | — | 0 mg | |
| Quercetin | 0.400 mg | 4.74 mg | -92% |
| Choline | |||
| Choline from glycerophoshocholine | 1.90 mg | — | |
| Choline from phosphatidylcholine | 2.20 mg | — | |
| Choline from phosphocholine | 0.400 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 2.20 mg | — | |
| Total Choline | 6.60 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0.400 mcg | — | |
| Isoflavones | |||
| Total isoflavones | 0.013 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Orange juice, no pulp, not fortified, from concentrate, refrigerated nutrition facts Acerola, (west indian cherry), raw nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +376% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Thiamin (Vitamin B1) +250% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Biotin (Vitamin B7) +113% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Vitamin C, total ascorbic acid -98% in Orange juice, no pulp, not fortified, from concentrate, refrigerated
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