Cook with Acerola, flesh and skin, pitted, raw, sampled in the island of La Martinique
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Nutrition (per 100g unless noted)
0.6
Protein (g)
0.1
Fat (g)
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×49
1×15
2×12
3×5
minty×5
mint×4
sweet×4
4×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
ascorbic acidflavonoidsflavonoidanthocyanin cationanthocyanincarotenoid(2e)-octenoyl-coa(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-maackiain(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(-)-menthone
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
CIQUAL 2025 (France/ANSES)
License
Etalab Open License 2.0
Source page
Imported
6/5/2026, 8:41:26 PM
Verification
Multi-layer verified