Acerola Fruit

Acerola (Malpighia emarginata) is a significant source of vitamin C in the natural form of ascorbic acid, containing as much as 1000 to 4500 milligrams per 100 grams of edible fruit. Vitamin C is an essential dietary nutrient, playing a role in immune system health. It is also important in the synthesis of collagen, a structural component of bone, skin and blood vessels as well as the synthesis of brain chemicals involved in mood regulation. Vitamin C content is highest in the less ripened fruit and after harvest the percent of vitamin C can be preserved by freezing the plant.

Vitamin A is another important nutrient found in the acerola, yielding as much as a bundle of full-sized carrots, or approximately 3400 to 12,500 international units per 100 grams of fruit. Vitamin A plays a role in visual health, normal growth and ongoing development, red blood cell production and it protects the immune system.

Additional micronutrients found to a lesser degree in the fruit include several B-vitamins, calcium, iron, potassium and magnesium. Each of which is necessary in a normal diet. Protein, fiber and fatty acids, important macronutrients of the diet, are also in the fruit.