Calories in Loquat: Nutritional facts for Loquat Types

One hundred grams (3.5 oz) of raw loquat fruit contains 47 calories.

One kilogram (1,000 g or 35.3 oz) of raw loquat fruit contains 470 calories.

One standard medium loquat fruit weighing 30 g (1 oz) contains 14 calories. A large fruit weighing 40 g (1.4 oz) contains 19 calories. A small fruit weighing 20 g (0.7 oz) contains 9 calories.

Loquat provides some health benefits like supporting vision and reducing inflammation due to its high concentration of Vitamin A and carotenoids. This fruit, frequently called "Japanese medlar," "nispero," or "biwa," is a staple in traditional Chinese medicine. A list of the health benefits of loquat is shown below.

• Supports Healthy Vision: A 100 g (3.5 oz) serving provides 1,528 IU of Vitamin A, fulfilling 31% of the Daily Value (DV). A study by Sommer (2008), "Vitamin A Deficiency and Clinical Disease: An Historical Overview," confirms that Vitamin A is critical for maintaining retinal health and preventing night blindness.
• Reduces Oxidative Stress: Loquats contain flavonoids and phenolic acids that neutralize free radicals. Research by Zhou et al. (2011), "Antioxidant activity of loquat fruit," demonstrated that loquat extracts significantly reduce lipid peroxidation.
• Promotes Respiratory Health: Traditional medicine uses loquat leaf extract to soothe coughs and reduce phlegm. A study by Huang et al. (2007), "Anti-inflammatory and antitussive activities of loquat foliage," supports its use in treating respiratory inflammation.
• Supports Digestive Health: The dietary fiber content aids in regular bowel movements and prevents constipation.
• Regulates Blood Pressure: The potassium content of 266 mg per 100 g (3.5 oz) helps relax blood vessels and maintain healthy circulation.
• Enhances Skin Health: The high Vitamin A content supports skin cell turnover and protection against UV damage.
• Aids in Weight Management: The low calorie density and high water content promote satiety without excessive energy intake.
• Supports Immune Function: The combination of Vitamin A and small amounts of Vitamin C helps strengthen the body's immune defense barriers.

Loquat has been known to cause some unwanted effects like toxic reactions from seeds and potential digestive issues due to its cyanogenic glycosides and fiber. A list of the downsides of loquat is shown below.

• Toxicity of Seeds: The seeds contain cyanogenic glycosides which release cyanide when metabolized. Consuming the seeds can be dangerous and should be avoided.
• Risk of Allergic Reaction: Individuals with allergies to the Rosaceae family (apples, pears, peaches) may experience cross-reactivity.
• Potential for Digestive Distress: Excessive consumption of the fruit, especially when unripe, can lead to stomach cramping or diarrhea due to acidity.
• Interference with Medications: Compounds in loquat leaves may interact with certain drugs, particularly those processed by the liver.

Yes, loquat is good for you because it delivers 31% of the DV for Vitamin A and essential minerals in every 100 g (3.5 oz) serving. Healthy individuals should consume 100 g (3.5 oz) to 200 g (7 oz) of the fresh fruit per day to gain vision and immune benefits. The major benefits include the support of retinal health and the reduction of systemic inflammation. It is an ideal low-calorie fruit for those seeking nutrient density and hydration.

The calories in loquat do not vary significantly between fresh varieties, as both orange and white-fleshed fruits contain approximately 47 calories per 100 g (3.5 oz). The primary variation occurs with processing; canned loquats in syrup contain significantly higher calories, ranging from 80 to 100 calories per 100 g (3.5 oz) due to the added sugar. Dried loquats also possess a higher caloric density per weight due to the removal of water, though they are less common commercially.

There are no desserts that have loquat as a standardized ingredient. The fruit is used in home baking for pies, tarts, and cobblers in regions where it grows locally (like California and Florida), but it has not been adopted by major global dining chains or fast-food franchises.

There are no main dishes that use loquat as a cooking ingredient on mainstream restaurant menus. The fruit is primarily eaten fresh or used in small-batch jams and chutneys in local culinary traditions.

Loquat is a defining element of Chinese and Japanese cuisines, where it is valued for both its culinary and medicinal properties. In China, it is often made into a thick syrup (pipagao) used for soothing throats. In Spain (where it is known as nispero) and Italy, the fruit is a popular seasonal delicacy consumed fresh during the spring harvest. The fruit is also gaining popularity in California cuisine, where local chefs utilize the short seasonal harvest for farm-to-table specials.

The origin of the loquat (Eriobotrya japonica) is the cool hill regions of south-central China. It has been cultivated in China for over 2,000 years and was introduced to Japan during the Tang Dynasty, where it became highly naturalized and culturally significant. The fruit spread to Europe and the Mediterranean in the 18th century, adapting well to the climates of Spain, Italy, and Turkey. It was introduced to the United States (California) in the late 19th century, primarily as an ornamental tree before its fruit value was recognized. Today, China remains the largest producer, but Spain is the leading exporter to the European market.

There are no standardized loquat dishes currently available on mainstream restaurant menus. The ingredient remains a seasonal specialty found in local markets or home kitchens rather than a commercial food service staple.