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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, garcinia pedunculata is considered healthy. It's rich in antioxidants like flavonoids and phenolic compounds, which protect against oxidative stress. It also contains hydroxycitric acid (HCA), studied for its potential role in weight management, and has traditional uses for digestive health.
Per 100g, garcinia pedunculata contains approximately 55 calories, 0.6g protein, 13.5g carbohydrates, and 0.2g fat. It's a low-fat fruit, providing a good source of energy primarily from carbohydrates.
Garcinia pedunculata contains hydroxycitric acid (HCA), which has been studied for its potential to support weight management. HCA is believed to inhibit fat production and suppress appetite, though more research is needed on the direct effects of the whole fruit in humans.
Yes, as a fruit, garcinia pedunculata is naturally suitable for both vegan and vegetarian diets. It is a plant-based ingredient that can be incorporated into various plant-forward meals.
With 13.5g of carbohydrates per 100g, garcinia pedunculata is not considered low-carb or keto-friendly, especially in larger quantities. Individuals on a strict ketogenic diet would need to consume it very sparingly.
Garcinia pedunculata is known for its sour taste and is often used as a souring agent in Southeast Asian cuisine, particularly in curries, stews, and chutneys. It can also be used to make refreshing drinks or preserves.
Garcinia pedunculata has a distinctly sour and tangy taste, often described as tart or acidic. This makes it a popular ingredient for adding a sharp, refreshing flavor to dishes, similar to tamarind or lime.
garcinia pedunculata is a versatile ingredient found in cuisines around the world. With 55 calories per 100g and 0.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 5 recipes featuring garcinia pedunculata with step-by-step instructions.
Browse recipes →Fresh garcinia pedunculata should be stored in a cool, dry place or refrigerated to extend its shelf life. If dried, it should be kept in an airtight container away from moisture and direct sunlight.
A fresh garcinia pedunculata fruit should feel firm and have a vibrant color, typically green to yellowish-orange depending on ripeness. Avoid fruits that are soft, bruised, or show signs of mold.
Yes, garcinia pedunculata has a history of traditional use in Ayurvedic and folk medicine. It has been used to aid digestion, relieve constipation, treat dysentery, and is also recognized for its anti-inflammatory properties.