United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09313, Sapodilla, raw
heading Nutrient Unit
Value per 100 g

cup, pulp 241 g

sapodilla 170 g
Proximates Water g 78.00 187.98 132.60
Proximates Energy kcal 83 200 141
Proximates Protein g 0.44 1.06 0.75
Proximates Total lipid (fat) g 1.10 2.65 1.87
Proximates Carbohydrate, by difference g 19.96 48.10 33.93
Proximates Fiber, total dietary g 5.3 12.8 9.0
Minerals Calcium, Ca mg 21 51 36
Minerals Iron, Fe mg 0.80 1.93 1.36
Minerals Magnesium, Mg mg 12 29 20
Minerals Phosphorus, P mg 12 29 20
Minerals Potassium, K mg 193 465 328
Minerals Sodium, Na mg 12 29 20
Minerals Zinc, Zn mg 0.10 0.24 0.17
Vitamins Vitamin C, total ascorbic acid mg 14.7 35.4 25.0
Vitamins Thiamin mg 0.000 0.000 0.000
Vitamins Riboflavin mg 0.020 0.048 0.034
Vitamins Niacin mg 0.200 0.482 0.340
Vitamins Vitamin B-6 mg 0.037 0.089 0.063
Vitamins Folate, DFE µg 14 34 24
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 3 7 5
Vitamins Vitamin A, IU IU 60 145 102
Lipids Fatty acids, total saturated g 0.194 0.468 0.330
Lipids Fatty acids, total monounsaturated g 0.521 1.256 0.886
Lipids Fatty acids, total polyunsaturated g 0.011 0.027 0.019
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0