Nutrition (per 100g unless noted)
33
Energy (kcal)
1.9
Protein (g)
0.2
Fat (g)
7.5
Carbs (g)
3.2
Fiber (g)
7
Sodium (mg)
Aroma profile
Derived from this ingredient’s flavor compounds
0×15
odorless×8
odor_active×6
sweet×3
1×2
2×2
alcoholic×2
medicinal×2
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
bittersweetsournon_sweetnon_bittertasteless
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
pectin4-o-beta-d-galactopyranosyl-d-galactosestarchquercetin-5-rhamnoglucosidefibergossypetin-8-rhamnoglucosidegalacturonic-acidproteingossypetin-3-glucoside-8-rhamnoglucosideashphytosterolsvit-b-62-o-(d-galactopyranosyluronic-acid)-l-rhamosepufakilocaloriesquercetin-3-diglucoside
Best pairings
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
ricotta cheeseshares flavor compounds
cantaloupe (raw)shares flavor compounds
almond buttershares flavor compounds
soybean flour (defatted)shares flavor compounds
Orangesshares flavor compounds
pollock (raw)shares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Okra
20 shared
okra (raw)
20 shared
Asparagus Bean
20 shared
Mountain Yam
20 shared
Macadamia
20 shared
Strawberry Guava
20 shared
Based on shared flavor compounds · click to explore
Research Evidence
Source & LicenseSource: USDA FoodData CentralLicense: public-domainSource page ↗Verification: Multi-layer verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.