The West Indian or Barbados cherry, also called acerola, is a large shrub native to the tropical and sub-tropical parts of the Americas. The edible portion is a small green fruit with thin skin which turns red as it ripens. Culturally well-known for its use in treating colds, acerola was first found to be high in ascorbic acid (a form of vitamin C) by scientists at the University of Puerto Rico in 1945.
Finding and Buying Acerola
Acerola bushes are farmed on many Carribean Islands, including Puerto Rico, and are also grown in California, Texas and Florida. Acerola are often available in regular grocery stores, and can also be found in ethnic groceries, on the Internet and in specialty stores. They can be found fresh in areas to their harvest, preserved in jams, juices and jellies, dried or freeze-dried.
Maintaining Nutrition in Preserved Acerola
According to a study done in the Department of Chemical Engineering in Brazil in 2006, the best way to preserve and maintain the nutritional content of acerola is by freeze-drying. Fresh fruits have the highest amount of Vitamin C, but since acerola fruit is highly perishable, freeze-drying may be the next best thing to fresh.
Comparing Acerola Nutrition with a More Common Fruit
Botanically, acerola fruits are in the same class, Magnoliopsida, as currants. There are many other edible fruits available that are related to acerola, but most of them are not as commonly known. One cup of raw ripe North American ripe white or red currants is comparable to 1 cup of raw acerola fruits.
Basic Nutrients in Acerola
Acerola are low in calories at only 31 calories per cup compared to currants' 63 calories, and low in carbohydrates at 8 grams of per cup compared to currants' 16 grams. Fiber is relatively low, at only 1 gram compared to currants' 5 grams, and protein is less than a gram compared to currants' 2 grams.
Minerals in Acerola
Acerola fruits have 12 mg of calcium 18 mg of magnesium and 11 mg of phosphorus, compared to less than 1 mg of each in currants. The potassium level in acerola is quite high, at 143 mg, compared to 37 mg in currants. Potassium is critical in maintaining cell membranes, and balances with other minerals such as phosphorus and iron in the blood to regulate heartbeat and blood pressure.
Vitamin C in Acerola
Acerola has an extremely high vitamin C content. At 1644 mg of vitamin C per cup, acerola has the highest known vitamin C content of any food. The recommended daily allowance for vitamin C in adults is around 90 mg. Vitamin C is not only known as a preventative measure for the common cold, it is essential in maintaining a healthy immune system and is a powerful antioxidant.
Vitamin K in Acerola
Vitamin K is also present in acerola, at 752 mg. Vitamin K is essential in forming blood clots and protein formation. In the body, Vitamin K is produced by good intestinal flora but those who have been on antibiotics (which can destroy good and bad bacteria) or have stomach ailments may not manufacture enough Vitamin K on their own.
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