ker berries
Also known as: ker
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Also known as: ker
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ker berries are highly nutritious. They are rich in antioxidants like flavonoids and phenols, which help combat oxidative stress. They also provide Vitamin C, iron, calcium, and dietary fiber, supporting overall health and digestion.
Per 100g, ker berries contain approximately 280 calories, 15g of protein, 50g of carbohydrates, and 2.5g of fat. They are also a good source of essential micronutrients like Vitamin C, iron, and calcium.
While ker berries offer good protein and fiber, which can aid satiety, their calorie content (280 calories per 100g) is relatively high for a fruit. They can be part of a balanced diet, but portion control is important for weight management.
Yes, as a fruit, ker berries are naturally vegan and gluten-free. They are a plant-based food suitable for individuals following these dietary restrictions.
Ker berries contain 50g of carbohydrates per 100g, which is a significant amount. Diabetics should consume them in moderation and monitor their blood sugar levels, consulting with a healthcare professional or dietitian for personalized advice.
Ker berries are often used in traditional Indian cuisine, particularly in Rajasthan. They are commonly pickled, dried, or cooked into savory curries and vegetable dishes. They can also be used to make chutneys or added to breads.
Ker berries have a unique, tangy, and slightly bitter taste when fresh. When dried or pickled, their flavor becomes more concentrated, often described as earthy and piquant, making them a distinctive addition to dishes.
ker berries is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 15 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh ker berries should be stored in a cool, dry place or refrigerated to extend their shelf life. Dried ker berries should be kept in an airtight container away from moisture and direct sunlight, where they can last for several months.
Beyond culinary uses, ker berries have been traditionally valued in Ayurvedic medicine for their anti-inflammatory properties. They are also believed to aid digestion due to their fiber content and are a good source of antioxidants that combat oxidative stress.
While technically edible raw, fresh ker berries can be quite tart and slightly bitter. They are more commonly consumed after being processed, such as pickling, drying, or cooking, which mellows their flavor and makes them more palatable.