United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  09062, Cherimoya, raw
heading Nutrient Unit
Value per 100 g

cup, pieces 160 g

fruit without skin and seeds 235 g
Proximates Water g 79.39 127.02 186.57
Proximates Energy kcal 75 120 176
Proximates Protein g 1.57 2.51 3.69
Proximates Total lipid (fat) g 0.68 1.09 1.60
Proximates Carbohydrate, by difference g 17.71 28.34 41.62
Proximates Fiber, total dietary g 3.0 4.8 7.0
Proximates Sugars, total g 12.87 20.59 30.24
Minerals Calcium, Ca mg 10 16 24
Minerals Iron, Fe mg 0.27 0.43 0.63
Minerals Magnesium, Mg mg 17 27 40
Minerals Phosphorus, P mg 26 42 61
Minerals Potassium, K mg 287 459 674
Minerals Sodium, Na mg 7 11 16
Minerals Zinc, Zn mg 0.16 0.26 0.38
Vitamins Vitamin C, total ascorbic acid mg 12.6 20.2 29.6
Vitamins Thiamin mg 0.101 0.162 0.237
Vitamins Riboflavin mg 0.131 0.210 0.308
Vitamins Niacin mg 0.644 1.030 1.513
Vitamins Vitamin B-6 mg 0.257 0.411 0.604
Vitamins Folate, DFE µg 23 37 54
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 5 8 12
Vitamins Vitamin E (alpha-tocopherol) mg 0.27 0.43 0.63
Lipids Fatty acids, total saturated g 0.233 0.373 0.548
Lipids Fatty acids, total monounsaturated g 0.055 0.088 0.129
Lipids Fatty acids, total polyunsaturated g 0.188 0.301 0.442
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0

Footnotes
a  Mean value contains data based on the analysis of 5-methyltetrahydrofolate plus total folate determined microbiologically