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garcinia pedunculata.

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Recipes with garcinia pedunculata + Add to pantry

SERVING

CALORIES

PROTEIN

0.60g

CARBS

13.5g

FAT

0.20g

FIBER

2.5g

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories55kcal—

Protein0.60g1%

Carbohydrates13.5g5%

Fiber2.5g9%

Sugar8.0g16%

Total fat0.20g0%

Saturated fat0.02g0%

Trans fat0g—

Cholesterol0mg0%

Water82g—

MINERALS

Sodium5.0mg0%

Potassium160mg3%

Calcium45mg3%

Iron1.2mg7%

Magnesium20mg5%

Phosphorus18mg1%

Zinc0.10mg1%

Copper0.05mg6%

Manganese0.10mg4%

Selenium0.20µg0%

VITAMINS

Vitamin A15µg2%

Vitamin C48mg53%

Vitamin D0µg0%

Vitamin E0.30mg2%

Vitamin K2.0µg2%

Thiamin (B1)0.03mg3%

Riboflavin (B2)0.02mg2%

Niacin (B3)0.30mg2%

Pantothenic acid (B5)0.10mg2%

Vitamin B60.05mg3%

Folate (B9)12µg3%

Vitamin B120µg0%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup196g

1 tablespoon12.3g

1 teaspoon4.1g

1 ml0.8g

1 liter816.7g

1 piece150g

HEALTH BENEFITS

Why eat it.

✓Rich in antioxidants like flavonoids and phenolic compounds, which help protect the body from oxidative stress.
✓Traditionally used in Ayurvedic and folk medicine to aid digestion, relieve constipation, and treat dysentery.
✓Contains hydroxycitric acid (HCA), which is studied for its potential to support weight management by inhibiting fat production and suppressing appetite.
✓Exhibits anti-inflammatory properties, which may help in reducing inflammation-related conditions.

COOKING TIPS

In the kitchen.

1Use as a souring agent in Assamese and other Northeast Indian cuisines, particularly in lentil soups (dal) and fish curries (masor tenga).
2A small slice is usually sufficient to impart a tangy flavor to a large pot of curry or dal.
3Soak the dried slices in warm water for about 15-20 minutes before use to soften them. The soaking water can also be added to the dish for extra flavor.
4It can be used to make a tangy, refreshing drink by steeping the slices in water with a pinch of salt or sugar.

STORAGE

Keep it fresh.

Store dried slices of garcinia pedunculata in an airtight container in a cool, dark, and dry place. They can last for over a year.
If you have fresh fruit, it is highly perishable and should be used quickly or sliced and sun-dried for long-term preservation.

FAQ

Frequently asked questions.

Is garcinia pedunculata healthy?

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.

What are the nutritional values of garcinia pedunculata?

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.

Can garcinia pedunculata help with weight loss?

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.

Is garcinia pedunculata suitable for a vegan or vegetarian diet?

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.

Is garcinia pedunculata keto-friendly or low-carb?

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.

How is garcinia pedunculata typically used in cooking?

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.

What does garcinia pedunculata taste like?

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.

How should I store garcinia pedunculata?

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.

How do I know if garcinia pedunculata is fresh or ripe?

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.

Does garcinia pedunculata have any traditional medicinal uses?

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.

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