Nutritional and Therapeutic Potential of Soursop

Table 1

Nutritional value of the soursop fruit.

Nutritional components		Amounts	References
Antioxidant components (mg/100 g)	Total phenolic compounds	449.47	[21]
	Total flavonoid compound	1.97
	Total anthocyanin contents	0.15
Organic acids (mg/100 g)	Lactic acid	15.56	[21]
	Acetic acid	1.66
	Citric acid	1.43
	Oxalic acid	0.02
Sugar content (mg/100 g)	Glucose	0.41	[21]
	Fructose	0.62
	Sucrose	1.86
Physiochemical properties (%)	Moisture	67.45	[1]
	pH	3.87
	Protein	3.59
	Fat	0.8
	Crude fiber	2.36
	Ash	1.98
	Soluble fiber	5.4
Nutritional profile (mg/100 g)	Thiamine	0.11	[16]
	Riboflavin	0.05
	Niacin	1.28
	Ascorbic acid	29.6
	Tryptophan	11
	Methionine	7
	Lysine	60 g