Oranges vs Acerola
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Oranges, raw, navels is higher in more vitamins & minerals
Calories (kcal)
Oranges 47
Acerola 32
Protein (g)
Oranges 0.910
Acerola 0.400
Carbs (g)
Oranges 11.8
Acerola 7.69
Fat (g)
Oranges 0.150
Acerola 0.300
Fiber (g)
Oranges 2.00
Acerola 1.10
Quick answers
Which has more protein?
Oranges, raw, navels — 0.910g vs 0.400g per 100g.
Which has fewer calories?
Acerola, (west indian cherry), raw — 32 vs 47 kcal per 100g.
Which is more nutrient-dense?
Oranges, raw, navels 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 | Oranges | Acerola | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 47 kcal | 32 kcal | +47% |
| Macronutrients | |||
| Water | 86.7 g | 91.4 g | -5% |
| Protein | 0.910 g | 0.400 g | +128% |
| Total lipid (fat) | 0.150 g | 0.300 g | -50% |
| Carbohydrate, by difference | 11.8 g | 7.69 g | +53% |
| Fiber, total dietary | 2.00 g | 1.10 g | +82% |
| Sugars, Total | 8.57 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 | 59.1 mg | 1678 mg | -96% |
| Thiamin (Vitamin B1) | 0.068 mg | 0.020 mg | +240% |
| Riboflavin (Vitamin B2) | 0.051 mg | 0.060 mg | -15% |
| Niacin (Vitamin B3) | 0.425 mg | 0.400 mg | +6% |
| Pantothenic acid (Vitamin B5) | 0.261 mg | 0.309 mg | -16% |
| Vitamin B-6 — Pyridoxine | 0.079 mg | 0.009 mg | +778% |
| Biotin (Vitamin B7) | 25.0 ug | 14.0 ug | +79% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 38.0 ug | |
| Minerals | |||
| Calcium, Ca | 43.0 mg | 12.0 mg | +258% |
| Iron, Fe | 0.330 mg | 0.200 mg | +65% |
| Magnesium, Mg | 10.7 mg | 18.0 mg | -41% |
| Phosphorus, P | 23.0 mg | 11.0 mg | +109% |
| Potassium, K | 166 mg | 146 mg | +14% |
| Sodium, Na | 9.00 mg | 7.00 mg | +29% |
| Zinc, Zn | 0.110 mg | 0.100 mg | +10% |
| Copper, Cu | 0.064 mg | 0.086 mg | -26% |
| Manganese, Mn | 0.029 mg | — | |
| Selenium, Se | 0 ug | 0.600 ug | -100% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 52 kcal | — | |
| Energy (Atwater Specific Factors) | 47 kcal | — | |
| Energy | 196 kj | 134 kj | +46% |
| Nitrogen | 0.140 g | — | |
| Ash | 0.430 g | 0.200 g | +115% |
| Carbohydrate, by summation | 10.6 g | — | |
| Fiber, soluble | 0.200 g | — | |
| Fiber, insoluble | 1.80 g | — | |
| Sucrose | 4.19 g | — | |
| Glucose | 2.02 g | — | |
| Fructose | 2.36 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| Betaine | 0.100 mg | — | |
| Retinol | — | 0 ug | |
| Vitamin A, IU | — | 767 IU | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| 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 | |
| Tryptophan (EAA) | 0.008 g | — | |
| Threonine (EAA) | 0.016 g | — | |
| Isoleucine (EAA, BCAA) | 0.014 g | — | |
| Leucine (EAA, BCAA) | 0.025 g | — | |
| Lysine (EAA) | 0.032 g | — | |
| Methionine (EAA) | 0.007 g | — | |
| Cystine (conditionally essential) | 0.009 g | — | |
| Phenylalanine (EAA) | 0.051 g | — | |
| Tyrosine (conditionally essential) | 0.011 g | — | |
| Valine (EAA, BCAA) | 0.022 g | — | |
| Arginine (conditionally essential) | 0.099 g | — | |
| Histidine (EAA) | 0.011 g | — | |
| Alanine | 0.028 g | — | |
| Aspartic acid | 0.120 g | — | |
| Glutamic acid | 0.242 g | — | |
| Glycine (conditionally essential) | 0.020 g | — | |
| Proline (conditionally essential) | 0.153 g | — | |
| Serine | 0.032 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Daidzein | 0 mg | — | |
| Genistein | 0 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 | 0 mg | = |
| Luteolin | 0.700 mg | 0 mg | |
| Kaempferol | 0.010 mg | 1.05 mg | -99% |
| Myricetin | 0.010 mg | 0 mg | |
| Quercetin | 0.200 mg | 4.74 mg | -96% |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 0 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 1.10 mg | — | |
| Choline from phosphatidylcholine | 2.10 mg | — | |
| Choline from phosphocholine | 0.500 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 4.70 mg | — | |
| Total Choline | 8.40 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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