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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, manila tamarind is quite healthy. It's rich in antioxidants like flavonoids and saponins, which protect against oxidative stress. It also provides a good amount of Vitamin C for immune support and collagen production, along with dietary fiber for digestion and essential minerals like calcium, phosphorus, and iron.
Per 100 grams, manila tamarind contains approximately 81.74 calories, 3.56 grams of protein, 13.54 grams of carbohydrates, and 1.14 grams of fat. It's a relatively low-calorie fruit with a decent protein content for a fruit.
Yes, manila tamarind is beneficial for digestion due to its dietary fiber content. Fiber aids in promoting regular bowel movements, preventing constipation, and supporting a healthy gut microbiome. It also contributes to satiety, which can help with weight management.
Manila tamarind contains carbohydrates (13.54g per 100g), so diabetics should consume it in moderation and account for its carb content in their meal plan. However, its dietary fiber can help regulate blood sugar levels by slowing down sugar absorption, making it a better choice than high-sugar, low-fiber fruits.
With approximately 13.54 grams of carbohydrates per 100 grams, manila tamarind is generally not considered keto-friendly. Most ketogenic diets aim for a much lower daily net carb intake, typically under 20-50 grams, making it difficult to fit this fruit into a strict keto regimen.
Yes, as a natural fruit, manila tamarind is inherently vegan and gluten-free. It is a plant-based food and does not contain any animal products or gluten-containing grains.
manila tamarind is a versatile ingredient found in cuisines around the world. With 81.74 calories per 100g and 3.56 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Manila tamarind can be eaten raw directly from the pod, where the pulp around the seeds is consumed. It can also be used in various culinary applications, including making refreshing drinks, jams, jellies, and desserts. In some cultures, it's incorporated into savory dishes or used as a souring agent.
The taste of manila tamarind is unique, often described as a sweet and sour combination, with a slightly tangy and sometimes subtly earthy flavor. The pulp is soft, somewhat cottony, and can vary in sweetness depending on ripeness and variety.
Fresh manila tamarind pods should be stored in a cool, dry place or in the refrigerator. When refrigerated in a breathable bag, they can last for about 1-2 weeks. Avoid storing them in airtight containers as this can promote spoilage.
Yes, manila tamarind is quite versatile and can be used in both sweet and savory preparations. Its sweet-tart flavor makes it suitable for desserts, beverages, and preserves, while its tanginess can also complement savory dishes, sauces, and even curries, similar to how other tamarinds are used.