Calories in Noni: Nutritional facts for Noni Types

The noni nutrition facts demonstrate that this fruit is a low-calorie functional food rich in phytochemicals and specific minerals. While the raw fruit provides carbohydrates and fiber, the juice form acts as a concentrated source of potassium and Vitamin C. A list of the key nutrition facts for raw noni fruit per 100 g (3.5 oz) is shown below.

• Energy and Calories: A 100 g (3.5 oz) serving of raw noni fruit provides 47 calories.
• Carbohydrates and Fiber: The fruit contains 11 g of total carbohydrates and 0.2 g of dietary fiber (1% DV).
• Protein and Fat: Noni provides 0.43 g of protein and 0.2 g of total fat per 100 g (3.5 oz) serving.
• Vitamins: It is a source of Vitamin C, providing 34 mg (38% DV), which supports immune health and collagen synthesis.

Minerals: A 100 g (3.5 oz) serving provides 150 mg of Potassium (3% DV), 20 mg of Calcium (2% DV), and 10 mg of Magnesium (2% DV).

One hundred grams (3.5 oz) of raw noni fruit contains 47 calories. One hundred grams (3.5 oz) of pure noni juice contains approximately 13 calories. One hundred grams (3.5 oz) of noni fruit powder contains 250 calories.

One kilogram (1,000 g or 35.3 oz) of raw noni fruit contains 470 calories. One kilogram (1,000 g or 35.3 oz) of pure noni juice provides approximately 135 calories.

One standard medium raw noni fruit weighing 200 g (7 oz) contains 94 calories. A 30 mL (1 oz) serving of Tahitian Noni Juice Original contains 15 calories. A 237 mL (8 oz) serving of pure noni juice provides 32 calories. A 1.2 g (1,200 mg) serving of Hawaiian Noni Fruit Powder contains 3 calories.

Noni provides some health benefits like boosting immune defense and improving physical endurance due to its high concentration of phytochemicals such as xeronine and polysaccharides. This fruit, frequently called "Indian mulberry," "cheese fruit," or "vomit fruit," is a staple in traditional Polynesian medicine. A list of the health benefits of noni are shown below.

• Enhances Physical Endurance: Noni juice increases time-to-fatigue during athletic performance by reducing muscle damage. A study by Ma et al. (2007), "Evaluation of the ergogenic potential of noni juice," demonstrated that athletes consuming noni juice experienced a 21% increase in endurance time compared to a placebo group.
• Provides Potent Antioxidant Protection: The fruit contains iridoids which possess strong free radical scavenging capabilities. Research by Wang et al. (2002), "Morinda citrifolia (noni): A literature review and recent advances in Noni research," found that noni juice consumption significantly reduced DNA damage caused by oxidative stress in heavy smokers.
• Supports Immune System Function: Polysaccharides in the fruit pulp activate immune system components such as B-cells and T-cells. A study by Zhang et al. (2009), "Immunomodulatory properties of polysaccharide from Morinda citrifolia," indicated that noni extracts effectively stimulate immune responses to fight infections.
• Alleviates Pain and Inflammation: The bioactive compound scopoletin acts as an anti-inflammatory agent and analgesic. Research by Basar et al. (2010), "Analgesic and antiinflammatory activities of Morinda citrifolia," showed that noni extract reduced pain sensitivity and inflammation markers in animal models.
• Promotes Cardiovascular Health: Regular consumption helps regulate lipid profiles by lowering LDL cholesterol. A study by Wang et al. (2006), "Morinda citrifolia (noni) reduces cancer risk in current smokers by decreasing aromatic DNA adducts," noted improved cholesterol levels and triglyceride reduction in study participants.
• Aids in Blood Sugar Regulation: Noni fruit extracts help improve insulin sensitivity and glucose uptake. Research by Nerurkar et al. (2015), "Primary care management of type 2 diabetes mellitus with Noni juice," observed better glycemic control in patients supplementing with the juice.
• Supports Joint Health: The anti-inflammatory properties assist in reducing the severity of arthritis symptoms and joint stiffness.
• Improves Skin Health: The essential fatty acids and antioxidants in the fruit support collagen synthesis and skin elasticity.

Noni has been known to cause some unwanted effects like liver toxicity and hyperkalemia due to its specific chemical composition and high potassium content. This fruit, often nicknamed "starvation fruit" due to its pungent odor and survival food status, presents risks for specific populations. A list of the downsides of noni are shown below.

• Potential for Hepatotoxicity: Several case reports link excessive consumption of noni juice to acute liver inflammation and failure. A study by Stadlbauer et al. (2005), "Hepatotoxicity of NONI juice: Report of two cases," documented instances where patients developed liver damage after ingesting commercial noni products, though the exact mechanism remains debated.
• Risk of Hyperkalemia: Noni juice contains high levels of potassium, which is dangerous for individuals with compromised kidney function. Research by Mueller et al. (2000), "Hyperkalemia induced by Noni juice," detailed a case of dangerously high blood potassium levels in a patient with renal failure who consumed the beverage.
• Causes Digestive Distress: The potent compounds in the raw fruit can act as a laxative, leading to diarrhea or stomach cramping if consumed in large quantities.
• Interferes with Medications: Noni compounds can interact with drugs processed by the liver, potentially altering the efficacy of blood thinners, diuretics, and high blood pressure medications.
• Unpleasant Sensory Profile: The distinctively foul smell and bitter taste of the raw fruit make it difficult to consume without significant processing or sweetening, which often introduces added sugars.

Yes, noni is good for you because it provides a dense source of iridoids and antioxidants that support cellular repair and immune function. Healthy individuals should consume 30 mL (1 oz) to 60 mL (2 oz) of pure noni juice per day to gain anti-inflammatory benefits without overloading the liver or kidneys. A study by West et al. (2006), "A double-blind clinical safety study of noni fruit juice," confirms that drinking up to 750 mL of noni juice per day is safe for most healthy adults and supports general well-being. The major benefits include the reduction of oxidative DNA damage and the enhancement of physical endurance. It is an ideal supplement for athletes and individuals seeking natural pain management, provided they do not have pre-existing renal conditions.

The calories in noni change based on the hydration level of the product and the inclusion of added fruit juices. Pure noni juice contains 13 calories per 100 g (3.5 oz), making it the lowest caloric option as the fibrous pulp is removed during pressing. Raw noni fruit contains 47 calories per 100 g (3.5 oz) because it retains the carbohydrate-rich flesh and seeds. Noni fruit powder represents the most significant increase, reaching 250 calories per 100 g (3.5 oz) because the dehydration process concentrates the macronutrients into a smaller weight. Sweetened blends typically range from 50 to 60 calories per 100 g (3.5 oz) depending on the ratio of grape or blueberry juice added to improve palatability.

There are no desserts that have noni as an ingredient on restaurant menus. The fruit of the Morinda citrifolia plant is characterized by a pungent odor resembling strong cheese and an intensely bitter flavor, which makes it unsuitable for standard confectionery applications.

There are no main dishes that use noni fruit as a cooking ingredient on mainstream restaurant menus outside of specific indigenous locations. Although the leaves of the noni plant are sometimes used as a wrapping for savory custards in traditional Thai or Vietnamese cuisine, these specific dishes do not appear on the standardized menus of global restaurant entities. The fruit is almost exclusively consumed as a medicinal supplement or juice shot rather than a culinary component for savory entrees.

The origin of noni is traced to Southeast Asia and Australasia, specifically the region extending from Indonesia to Australia. It was one of the primary "canoe plants" carried by Polynesian voyagers during their migration across the Pacific Ocean over 2,000 years ago, as it was valued for its medicinal versatility and resilience. Ancient texts and oral histories indicate that the fruit was used by healers in Hawaii, Samoa, and Tahiti to treat a wide range of ailments, while also serving as a "famine food" during times of scarcity due to its year-round availability.

The commercialization of noni began in the mid-1990s when food scientists in the United States developed methods to flavor and preserve the juice, masking its naturally unpalatable taste. In 1996, the company Morinda (now NewAge) launched Tahitian Noni Juice, which sparked a global market for the fruit as a dietary supplement. Today, noni is cultivated extensively in Tahiti, Hawaii, and Costa Rica, processed primarily into fermented juices, powders, and capsules for the international health food market.