Calories in Rose Apple: Nutritional facts for Rose Apple Types

One hundred grams (3.5 oz) of raw rose apple fruit contains 25 calories.

One kilogram (1,000 g or 35.3 oz) of raw rose apple fruit contains 250 calories.

One standard medium rose apple fruit weighing 100 g (3.5 oz) contains 25 calories. A large fruit weighing 135 g (4.8 oz) contains 34 calories. A small fruit weighing 70 g (2.5 oz) contains 18 calories.

Rose apple provides some health benefits like boosting immune function and supporting digestion due to its high concentration of Vitamin C and dietary fiber. This fruit, frequently called "wax apple," "java apple," "chomphu," or "water apple," is a staple in Southeast Asian and Indian traditional medicine. A list of the health benefits of rose apples is shown below.

• Boosts Immune System: A 100 g (3.5 oz) serving provides 22.3 mg of Vitamin C, fulfilling 25% of the Daily Value (DV). A study by Carr and Maggini (2017), "Vitamin C and Immune Function," confirms that high intake of Vitamin C supports various cellular functions of both the innate and adaptive immune systems.
• Promotes Digestive Health: The 1.5 g of dietary fiber per 100 g (3.5 oz) serving supports regular bowel movements and gut microbiome balance.
• Regulates Blood Sugar: Compounds in the fruit, such as jambosine, may help regulate the conversion of starch to sugar, potentially aiding in diabetes management.
• Supports Heart Health: The potassium and fiber content help regulate blood pressure and cholesterol levels.
• Hydrates the Body: With a water content of over 90%, rose apple helps maintain hydration and flush out toxins.
• Protects Against Oxidative Stress: The fruit contains flavonoids and phenolic compounds that neutralize free radicals.
• Enhances Skin Health: Vitamin C supports collagen synthesis and protects skin cells from UV damage.
• Antimicrobial Properties: Extracts from the leaves and bark have been shown to possess antimicrobial activity against certain bacteria.

Rose apple has been known to cause some unwanted effects like potential toxicity from seeds and pesticide exposure due to its thin skin and seed composition. A list of the downsides of rose apple is shown below.

• Toxicity of Seeds: The seeds contain trace amounts of cyanide-like compounds and should not be consumed in large quantities.
• Pesticide Residue: The thin, edible skin can retain pesticide residues if not grown organically or washed thoroughly.
• Risk of Perishability: The fruit bruises easily and has a short shelf life, making it difficult to store for long periods.
• Potential for Allergic Reaction: Individuals with allergies to the Myrtaceae family (guava, eucalyptus) may experience cross-reactivity.
• Digestive Discomfort: Excessive consumption of the fibrous fruit can lead to bloating or gas in sensitive individuals.

Yes, rose apple is good for you because it delivers 25% of the DV for Vitamin C and essential hydration in every 100 g (3.5 oz) serving. Healthy individuals should consume 100 g (3.5 oz) to 200 g (7 oz) of this fruit per day to gain immune and digestive benefits. The major benefits include the support of blood sugar regulation through jambosine and the reduction of oxidative stress. It is an ideal low-calorie, nutrient-dense fruit for those seeking a refreshing, hydrating snack.

The calories in rose apples do not vary significantly between color varieties, as most cultivars contain approximately 22 to 25 calories per 100 g (3.5 oz). The primary difference lies in the sugar-to-acid ratio; darker red varieties tend to be sweeter and may contain marginally more natural sugars than the paler green or white types. Processed forms are rare, but candied or pickled rose apples would have a significantly higher caloric density due to added sugar or syrup.

The origin of the rose apple (Syzygium samarangense) is the Malay Archipelago and the Greater Sunda Islands. It has been cultivated in Southeast Asia for thousands of years and was introduced to India and the Pacific Islands in ancient times. The fruit gets its name from the distinct floral aroma of some varieties, particularly the Syzygium jambos, though the wax apple (Syzygium samarangense) is the most commercially common.

The fruit was introduced to the Caribbean and Central America in the 18th century, where it is known as pomarrosa or manzana de agua. Today, Thailand, Indonesia, and Taiwan are the world's largest producers of high-quality cultivars like the "Black Pearl" wax apple.