Know what’s on your plate
Soursop
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 66 kcal —
- Protein 1 g 2%
- Carbohydrate 14 g 5%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 3.3 g 12%
- Sugars 14 g —
- Sodium 14 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 20.6 mg 23%
- Vitamin D 0 µg 0%
- Vitamin E 0.08 mg 1%
- Vitamin K 0.4 µg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.9 mg 6%
- Pantothenic acid (B5) 0.25 mg 5%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 14 µg 4%
- Vitamin B12 0 µg 0%
- Choline 7.6 mg 1%
Minerals
- Calcium 14 mg 1%
- Iron 0.6 mg 3%
- Magnesium 21 mg 5%
- Phosphorus 27 mg 2%
- Potassium 278 mg 6%
- Zinc 0.1 mg 1%
- Copper 0.09 mg 10%
- Selenium 0.6 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 66 | 1 g | 14 g | 0.3 g |
| 1 × cup, pulp | 225 g | 149 | 2.3 g | 31 g | 0.7 g |
| 1 × fruit (7" x 5-1/4" dia) | 625 g | 413 | 6.3 g | 85 g | 1.9 g |
| 2 × cup, pulp | 450 g | 297 | 4.5 g | 61 g | 1.4 g |
| ½ × cup, pulp | 112.5 g | 74 | 1.1 g | 15 g | 0.3 g |
| 3 × cup, pulp | 675 g | 446 | 6.8 g | 91 g | 2 g |
| 4 × cup, pulp | 900 g | 594 | 9 g | 122 g | 2.7 g |
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Questions about Soursop
How can you tell when a soursop is ripe?
The skin usually lightens from dark green and gives slightly when you press it gently. If it is still firm, leave it at room temperature until it yields; ripe fruit bruises easily.
How do you prepare soursop for eating?
Cut the fruit in half, scoop out the soft white flesh and remove every seed before eating or blending it. The skin and seeds are not eaten; take care not to crush the seeds into the pulp.
Can you eat soursop seeds?
No. Remove and discard them rather than chewing or blending them into food; the seeds contain compounds that may be harmful.
How should you store soursop once it is ripe?
Keep ripe, uncut fruit in the fridge and use it promptly. Scoop out the pulp and remove the seeds before freezing it in an airtight container for longer storage.
What can you make with soursop pulp?
Its creamy, sweet-and-tart pulp is popular in smoothies, chilled drinks, ice cream and sorbet. Blend it with milk or yoghurt for a thick drink, or strain the pulp if you want a smoother texture.
What can you use instead of soursop?
Cherimoya is a useful substitute in smoothies and desserts because its soft, fragrant flesh has a similar creamy texture. It is usually less tart, so add a little lime juice if you want to bring out more sharpness.
How much soursop pulp is a typical portion?
A portion of about 150 g of seed-free pulp is a practical serving; it provides 99 kcal.
Source: USDA FoodData Central 167761 · per 100 g · carbohydrate per EU label, fibre excluded
