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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While traditionally used for mild stimulation and digestive aid, fresh arecanut is classified as a Group 1 carcinogen by the World Health Organization. Its consumption is strongly linked to oral and esophageal cancers, making it an unhealthy choice with significant health risks.
Per 100g, fresh arecanut contains approximately 244.74 calories, 2.73g protein, 45g carbohydrates, and 5.51g fat. Despite these macronutrients, its severe health risks, particularly its carcinogenic properties, far outweigh any potential nutritional benefits.
Traditionally, fresh arecanut has been chewed for its mild central nervous system stimulant effects, which can increase alertness and produce a feeling of euphoria. It's also believed to increase salivation, aid digestion, and freshen breath, and has been used in some traditional medicines for anthelmintic properties. However, these traditional uses come with severe health risks.
Yes, fresh arecanut is a plant-based product, making it suitable for both vegan and vegetarian diets from an ingredient perspective. However, its consumption is strongly discouraged due to its classification as a Group 1 carcinogen.
Yes, fresh arecanut is naturally gluten-free. As a nut/seed, it does not contain wheat, barley, or rye, which are common sources of gluten.
Fresh arecanut is almost exclusively consumed by chewing it raw, often wrapped in a betel leaf (paan) with slaked lime and other spices. It is rarely cooked or incorporated into dishes, as its primary use is as a masticatory stimulant.
fresh arecanut is a versatile ingredient found in cuisines around the world. With 244.74 calories per 100g and 2.73 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh arecanut has a slightly bitter, astringent, and peppery taste, often described as earthy. When chewed, it produces a stimulating effect and can cause a reddish stain in the mouth.
Fresh arecanuts should be stored in a cool, dry place, away from direct sunlight, to prevent spoilage. They can also be refrigerated to extend their freshness for a few weeks, maintaining their texture and flavor.
A fresh arecanut should be firm, green, and free from any mold or soft spots. If it feels mushy, has a foul odor, or shows signs of discoloration or mold, it is spoiled and should not be consumed.
The primary and most severe health risk is its classification as a Group 1 carcinogen by the World Health Organization. Regular consumption is strongly linked to an increased risk of oral submucous fibrosis, oral cancer, and esophageal cancer, as well as potential addiction and other adverse health effects.