Acerola Cherry Nutrition Facts: Vitamins, Minerals & Phytonutrients

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When people talk about acerola cherry nutrition, the conversation almost always starts and ends with vitamin C. And with good reason — acerola is one of the most concentrated natural sources of this nutrient on earth.

But focusing only on vitamin C misses the bigger picture. Acerola contains a complex matrix of vitamins, minerals, and phytonutrients that work together in ways a single-nutrient supplement cannot replicate.

This article lays out the complete nutritional profile of acerola cherry using verified USDA data, compares its vitamin C content against eight common fruits, and explores the phytonutrients that make acerola more than just a vitamin C delivery system. For a broader overview of the fruit itself, see our complete acerola cherry guide.

Educational note: This article is for educational purposes only and is based on peer-reviewed research and reputable health sources. It is not medical advice.

Acerola Cherry Nutrition Facts (Per 100 Grams)

The following data comes from USDA FoodData Central (NDB #171686) for raw acerola, also listed as West Indian cherry.

Nutrient	Amount per 100g	% Daily Value
Calories	31 kcal	—
Water	91.4 g	—
Protein	0.4 g	<1%
Total Fat	0.3 g	<1%
Total Carbohydrate	7.7 g	3%
Dietary Fiber	1.1 g	4%
Total Sugars	~5 g	—
Vitamin C	1,678 mg	1,864%
Vitamin A	38 µg RAE	4%
Thiamine (B1)	0.02 mg	2%
Riboflavin (B2)	0.06 mg	5%
Niacin (B3)	0.4 mg	3%
Pantothenic Acid (B5)	0.31 mg	6%
Folate	14 µg	4%
Calcium	12 mg	1%
Iron	0.2 mg	1%
Magnesium	18 mg	4%
Phosphorus	11 mg	2%
Potassium	146 mg	3%
Sodium	7 mg	<1%
Zinc	0.1 mg	1%
Copper	0.09 mg	10%
Selenium	0.6 µg	1%

Source: USDA FoodData Central, NDB #171686. DV based on a 2,000-calorie diet. Values represent raw acerola.

Two numbers leap off the table. First, the vitamin C: a 100-gram serving delivers more than 18 times the full daily recommended intake. Second, the calorie count: just 32 calories for all that nutrition. By nutrient-per-calorie ratio, acerola is one of the most efficient foods you can eat.

Notice also the copper content at 10% DV — a micronutrient often overlooked but important for iron metabolism, connective tissue formation, and antioxidant defense.

Nutrition Per Serving: Cup and Single Fruit

The per-100g table is useful for comparison, but you’re unlikely to weigh your acerola on a kitchen scale. Here’s what the two most common serving sizes actually deliver:

Nutrient	1 Cup (98g)	1 Fruit (4.8g)
Calories	31 kcal	1.5 kcal
Vitamin C	1,644 mg	81 mg
% Daily Value Vitamin C	1,827%	90%
Vitamin A	37 µg	1.8 µg
Potassium	143 mg	7 mg
Fiber	1.1 g	0.05 g
Protein	0.4 g	0.02 g

The single-fruit column is striking: one tiny acerola cherry weighing less than 5 grams delivers 81 mg of vitamin C — nearly 90% of an adult’s daily requirement. Eating just two fresh acerola cherries gives you more vitamin C than a full glass of orange juice.

Vitamin C Content — How Acerola Compares to 8 Common Fruits

Vitamin C comparisons are the single most-searched topic within acerola cherry nutrition. Here is how acerola stacks up against well-known fruits, all per 100 grams of raw, edible portion:

Fruit	Vitamin C (mg/100g)	% DV	Times More Than Orange
Acerola cherry	1,678	1,864%	~32x
Camu camu	~2,145	~2,383%	~40x
Rosehip	~426	~473%	~8x
Guava	228	253%	~4.3x
Blackcurrant	181	201%	~3.4x
Kiwifruit	93	103%	~1.8x
Strawberry	59	66%	~1.1x
Orange	53	59%	Baseline
Lemon	53	59%	~Equal

Sources: USDA FoodData Central for all fruits. Camu camu value from published analyses (Delva & Schneider, 2013). Rosehip from European food composition databases.

Acerola is second only to camu camu in vitamin C density among commonly available fruits. However, acerola has significant practical advantages: better taste, wider global availability, more supplemental forms, and a much larger body of published research. For a detailed comparison, see our acerola vs camu camu breakdown and our look at how acerola compares to oranges.

Why Vitamin C Content Varies So Much

If you’ve seen acerola vitamin C numbers ranging from 1,000 to 4,500 mg per 100 grams across different sources, that’s not an error. Several factors cause genuine variation:

Ripeness: This is the biggest factor. Immature (green) acerola fruit contains the highest vitamin C concentration. As the fruit ripens to red, ascorbic acid levels drop substantially — in some cultivars by 50% or more [Delva & Schneider, 2013; Oliveira et al., 2012].

Cultivar: Different acerola varieties grown from distinct genetic stock produce different vitamin C levels under identical conditions.

Growing conditions: Climate, soil, water availability, and sun exposure all influence vitamin C synthesis. Organically grown acerola may produce higher antioxidant concentrations [Prakash & Baskaran, 2018].

Post-harvest handling: Vitamin C begins degrading within hours of harvest. Acerola that is frozen immediately preserves significantly more vitamin C than fruit stored at room temperature or refrigerated [Visentainer et al., 1998].

The USDA figure of 1,678 mg per 100g represents an analyzed average of ripe fruit. If you consume slightly underripe acerola, you may be getting considerably more.

Other Vitamins in Acerola Cherry

Vitamin A and Carotenoids

Acerola provides 38 µg RAE (retinol activity equivalents) of vitamin A per 100 grams, primarily in the form of pro-vitamin A carotenoids — meaning your body converts them to active vitamin A as needed. Some analyses report vitamin A values as high as 4,300–12,500 IU per 100 grams when expressed in older international units, roughly comparable to the carotenoid content in carrots [Drugs.com; Prakash & Baskaran, 2018].

The specific carotenoids identified in acerola include beta-carotene, beta-cryptoxanthin, and lutein. These are fat-soluble compounds, so consuming acerola with a small amount of dietary fat (a handful of nuts, yogurt, or avocado) may enhance absorption.

B Vitamins

Acerola contains small but measurable amounts of five B vitamins: thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and folate. None of these individually makes acerola a standout B vitamin source, but together they contribute to the fruit’s overall nutrient density. Pantothenic acid is the most notable at 6% DV per 100 grams — a useful contribution from a very low-calorie food.

Minerals in Acerola Cherry

Acerola is not a mineral powerhouse in the way that leafy greens or legumes are. However, it does provide meaningful amounts of potassium (146 mg per 100g), copper (0.09 mg, 10% DV), magnesium (18 mg), and calcium (12 mg).

The potassium content is notable for a fruit this low in calories. Potassium supports healthy blood pressure, fluid balance, and muscle function. The copper content, often underreported, is relevant for anyone paying attention to trace mineral intake.

One practical benefit of acerola’s vitamin C content is that it significantly enhances non-heme iron absorption when consumed alongside iron-rich plant foods. While acerola itself contains only 0.2 mg of iron per 100g, pairing it with foods like spinach, lentils, or fortified cereals can meaningfully boost the iron you absorb from those foods.

Phytonutrients and Bioactive Compounds

This is where acerola cherry nutrition becomes truly interesting — and where it decisively separates itself from an ascorbic acid supplement. Acerola contains a complex matrix of bioactive compounds that work alongside vitamin C, potentially amplifying its effects.

Flavonoids

Researchers have identified multiple flavonoids in acerola, including quercetin, rutin, hesperidin, epicatechin, and procyanidin B1 [Vendramini & Trugo, 2004; Mezadri et al., 2008]. These compounds are well-studied antioxidants in their own right, with documented roles in cardiovascular health, inflammation reduction, and cellular protection.

Delva and Schneider (2013) evaluated the contribution of different phenolic fractions to acerola’s total antioxidant capacity and found that flavonoids contributed the most, followed by phenolic acids, then anthocyanins. In other words, acerola’s antioxidant power is not just about vitamin C — the flavonoids are doing substantial work.

Anthocyanins

Anthocyanins are the pigments responsible for acerola’s characteristic red color. The primary anthocyanins identified in acerola include pelargonidin 3-O-rhamnoside, cyanidin 3-O-rhamnoside, and malvidin 3,5-diglycoside [Vendramini & Trugo, 2000]. Total anthocyanin content in ripe acerola skin has been measured at approximately 37 mg per 100g.

Anthocyanins are the same class of compounds found in blueberries, blackberries, and red cabbage. They are associated with cardiovascular protection, anti-inflammatory activity, and improved endothelial function in observational and some clinical studies, though this research is not specific to acerola.

Organic Acids

Malic acid is the dominant organic acid in acerola, representing about 32% of total acids, with smaller amounts of citric acid and tartaric acid [Prakash & Baskaran, 2018]. These acids give acerola its distinctively tart flavor and serve practical functions: they help preserve vitamin C stability and may enhance the absorption of certain minerals.

Acerola also contains pectin, a soluble fiber that acts as a prebiotic. Pectin constitutes roughly one-third of the cell wall dry substance in acerola fruit and supports digestive health by feeding beneficial gut bacteria.

Phenolic Acids

At least 76 phenolic compounds have been identified in acerola using high-performance liquid chromatography, including chlorogenic acid, caffeic acid, coumaric acid, and ferulic acid [reviewed in Prakash & Baskaran, 2018]. These compounds demonstrate antioxidant, antibacterial, and anti-inflammatory properties in laboratory settings.

Interestingly, research on acerola byproducts (industrial processing residues) has found that the anthocyanin and flavonoid content in acerola residues can actually exceed that of the pulp, suggesting the whole fruit — including parts typically discarded — has significant nutritional value [Silva et al., 2014].

How Processing Affects Acerola’s Nutrition

Since most people consume acerola in processed form, understanding how processing affects the acerola cherry nutrition profile is critical for making informed choices.

Fresh vs Frozen

Freezing is the best preservation method for acerola’s vitamin C content. Research by Visentainer and colleagues found that freezing acerola fruit at –18°C preserved a significantly higher percentage of vitamin C compared to storage at room temperature or under refrigeration [Visentainer et al., 1998]. If you have access to fresh acerola, freezing immediately after harvest is the optimal strategy for long-term storage.

Fresh vs Powder

Acerola cherry powder is made by dehydrating juice or pulp. The method matters significantly:

Freeze-drying preserves the most vitamin C and phytonutrients because it avoids high temperatures. Premium powders processed this way can retain 17–25% vitamin C by weight.

Spray-drying uses heat, which degrades some vitamin C during processing. Spray-dried powders are generally less nutrient-dense but more affordable.

One important consideration: some commercial powders add maltodextrin as a carrier agent during processing. Research has noted that maltodextrin can interact with the antioxidant profile of the resulting product [Olędzki & Harasym, 2024]. Check labels for minimal additives.

For guidance on choosing a quality powder, see our acerola cherry powder buying guide.

Fresh vs Juice

Juicing preserves much of acerola’s vitamin C in the short term, but pasteurization (required for commercial shelf stability) involves heat that degrades ascorbic acid. Homemade juice from fresh or frozen fruit consumed immediately will contain substantially more vitamin C than store-bought pasteurized versions.

Righetto and colleagues confirmed that acerola juice antioxidant activity depends on the synergistic action of both vitamin C and phenolic compounds, with the relative contribution varying between immature and mature fruit juices [Righetto et al., 2005]. For recipes and preparation tips, see our acerola cherry juice guide.

Putting Acerola’s Nutrition in Perspective

The acerola cherry nutrition facts tell a clear story: this is a fruit defined by exceptional vitamin C density, complemented by a diverse phytonutrient matrix that goes well beyond what a synthetic supplement can offer.

That said, perspective is important. Acerola is not a significant source of protein, healthy fats, fiber, or most minerals. It complements a balanced diet — it does not replace one. You would not eat acerola for your calcium, your iron, or your protein needs.

Where acerola earns its reputation is as a concentrated, whole-food source of vitamin C and synergistic antioxidant compounds. If your goal is to increase your vitamin C intake through food rather than synthetic supplements, acerola — in fresh, frozen, or quality powder form — is one of the most effective options available.

For information on how much to take and in what form, see our dosage guide. For a broader look at what acerola can do for your health, explore our guide to acerola cherry health benefits.

Frequently Asked Questions

Key Takeaways

Acerola cherry is, by measurable nutritional data, one of the most vitamin C–dense foods on earth. Per 100 grams, it delivers 1,678 mg of ascorbic acid — enough to satisfy more than 18 days’ worth of recommended daily intake — in just 32 calories.

But acerola cherry nutrition is more than a vitamin C story. The fruit’s matrix of flavonoids, anthocyanins, carotenoids, phenolic acids, and organic acids creates antioxidant capacity that exceeds what its vitamin C content alone would predict. This synergistic effect is the key argument for choosing whole-food acerola over an isolated ascorbic acid supplement.

Processing matters. Freeze-drying preserves the most nutrients. Heat degrades vitamin C. Ripeness changes the profile dramatically — underripe fruit is the most vitamin C–rich. Freezing immediately after harvest is the best storage strategy.

Acerola is not a complete food and should not be treated as one. It excels in a specific nutritional role: delivering concentrated, bioavailable vitamin C and antioxidant phytonutrients. Within that role, it is genuinely exceptional.

Medical disclaimer: This content is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult a qualified healthcare professional before making changes to your diet, supplements, medications, or treatment plan.

References

• 1. U.S. Department of Agriculture. FoodData Central: Acerola (west indian cherry), raw. NDB #171686. https://fdc.nal.usda.gov/
• 2. Mezadri, T., et al. (2008). Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and Analysis, 21(4), 282–290.
• 3. Delva, L. & Schneider, R.G. (2013). Acerola (Malpighia emarginata DC): production, postharvest handling, nutrition, and biological activity. Food Reviews International, 29(2), 107–126.
• 4. Prakash, A. & Baskaran, R. (2018). Acerola, an untapped functional superfruit: a review on latest frontiers. Journal of Food Science and Technology, 55(9), 3373–3384.
• 5. Vendramini, A.L. & Trugo, L.C. (2000). Chemical composition of acerola fruit at three stages of maturity. Food Chemistry, 71(2), 195–198.
• 6. Vendramini, A.L. & Trugo, L.C. (2004). Phenolic compounds in acerola fruit. Journal of the Brazilian Chemical Society, 15(5), 664–668.
• 7. Oliveira, L.S., et al. (2012). Antioxidant metabolism during fruit development of different acerola (Malpighia emarginata D.C) clones. Journal of Agricultural and Food Chemistry, 60(32), 7957–7964.
• 8. Righetto, A.M., Netto, F.M., & Carraro, F. (2005). Chemical composition and antioxidant activity of juices from mature and immature acerola. Food Science and Technology International, 11(4), 315–321.
• 9. Visentainer, J.V., et al. (1998). Vitamin C as a function of processing and storage of fruit juice. Archivos Latinoamericanos de Nutrición, 47(2), 158–161.
• 10. Silva, L.M.R., et al. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry, 143, 398–404.
• 11. Olędzki, R. & Harasym, J. (2024). Acerola (Malpighia emarginata) Anti-Inflammatory Activity — A Review. International Journal of Molecular Sciences, 25(4), 2089.
• 12. NIH Office of Dietary Supplements. Vitamin C: Fact Sheet for Health Professionals. https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/