Passion Fruit
Description
Passion fruit (also granadilla) is any of several related edible fruits of several plants called the passion flower. It is a small, round fruit the size/shape of a large egg with wrinkled, purple-brown skin, yellow flesh and many small, black edible seeds. The pulp has an intense aromatic flavor, while texture is jelly-like and watery. This fruit supplies limited amounts of vitamins and minerals, but is a rich source of fiber.
Available year-round.
Note: Passion fruit is ripe when skin is old-looking; mold does not affect quality and can be wiped off.
Caloric Content
| 1 | |
| Calories: | 18 |
| Protein: | .4 gm |
| Carbohydrates: | 4.21 gm |
| Fiber: | 1.97 gm |
| Total fats: | .13 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 35 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 126 | 5000 IU |
| Thiamine: | - | 1.7 mg |
| Vitamin B-2: | .023 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .27 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 5.4 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 35 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 2 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .29 | 18 mg |
| Magnesium: | 5 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 12 | 1000 mg |
| Potassium: | 63 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 5 | n/a mg |
| Zinc: | - | 15 mg |
1. 35 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 35 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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