Calories and Nutritions in Soursop

A 100g serving of raw soursop flesh contains 66 calories.

One kilogram (1000g) of raw soursop flesh contains 660 calories.

A whole soursop fruit (625g) contains 412 calories. Commercial frozen pulp packs vary, as a serving of Goya Soursop Pulp (397g or 14oz) contains 240 calories, while a serving of El Sembrador Soursop Pulp (397g or 14oz) provides 200 calories.

The nutritional profile of soursop offers distinct advantages derived from the high concentration of acetogenins and antioxidants in the pulp. A compilation of these beneficial properties is listed below.

• Boosts Immune Function: The fruit serves as a rich source of Vitamin C, a water-soluble antioxidant that strengthens the immune system. A review by Moghadamtousi, S. Z., et al. (2015), "Annona muricata (Annonaceae): A Review of Its Traditional Uses, Isolated Acetogenins and Biological Activities," confirms that the bioactive compounds in soursop exhibit significant immunomodulatory effects.
• Provides Antioxidant Protection: Soursop contains diverse phytochemicals, including alkaloids and phenols, which combat oxidative stress. A study by Correa-Gordillo, J., et al. (2012), "Antioxidant activity of soursop fruit (Annona muricata L.)," highlights that the pulp possesses high antioxidant capacity, aiding in the neutralization of free radicals.
• Supports Metabolic Health: The fruit provides dietary fiber, which aids in regulating blood sugar absorption. A study by Florence, N. T., et al. (2014), "Antidiabetic and antioxidant effects of Annona muricata (Annonaceae)," indicates that extracts from the plant can improve glucose tolerance and lipid profiles.

The consumption of soursop presents specific health risks related to neurotoxins found in the seeds and pulp. A breakdown of these nutritional drawbacks is detailed here.

• Potential Neurotoxicity: Soursop contains annonacin, a neurotoxin linked to atypical forms of Parkinson's disease. A study by Lannuzel, A., et al. (2003), "The mitochondrial complex I inhibitor annonacin is toxic to mesencephalic dopaminergic neurons," identifies a correlation between high consumption of Annonaceae fruits and neurodegenerative conditions. A safer alternative is guava or pineapple. A suggested amount is to limit consumption to one small cup (150g) on an infrequent basis.
• Hypotensive Effects: The fruit can significantly lower blood pressure, which may be dangerous for individuals already on medication for hypertension. A study by Patel, S., & Patel, J. K. (2016), "Reviews on Angiogenic activity of Annona muricata," notes the depressant effect on the cardiovascular system requires caution.

Yes, soursop is good for health when consumed in moderation because the fruit provides a high density of Vitamin C, fiber, and antioxidants that support immune and digestive function. The fruit's impact on cardiovascular health is positive due to the potassium content. A study by Nwokocha, C. R., et al. (2012), "Possible mechanisms of action of the hypotensive effect of Annona muricata," found that the fruit extracts help reduce blood pressure levels. Regarding digestive health, the high fiber content promotes regularity. A review by Slavin, J. L. (2013), "Fiber and prebiotics: mechanisms and health benefits," confirms that fruit fiber supports a healthy gut microbiome. For immune defense, the acetogenins offer protection against pathogens. A study by Pai, M. B., et al. (2016), " Anti-microbial Efficacy of Soursop Leaf Extract (Annona muricata) on Oral Pathogens: An In-vitro Study," demonstrates the effectiveness of the fruit against various bacteria.

Yes, soursop possesses significant anti-inflammatory properties due to the presence of alkaloids, flavonoids, and phenols which inhibit inflammatory mediators. A study by Ishola, I. O., et al. (2014), "Analgesic and Anti-Inflammatory Effects of the Ethanol Extract of the Leaves and Fruits of Annona muricata," confirmed that extracts from the fruit significantly reduced edema and suppressed inflammation in animal models. The bioactive compounds function by blocking the production of chemicals like prostaglandins that cause pain and swelling.

The sugar concentration determines the calorie count of a soursop variety. Sweet soursop has the highest calorie value at approximately 70 calories per 100 grams, a consequence of the elevated fructose levels intended for fresh consumption. Sour soursop contains the lowest calorie value at 60 calories per 100 grams, representing a version with less sugar and more fiber, typically used for processing. Sub-acid varieties fall in the middle range, providing the standard 66 calories per 100 grams found in general nutritional databases.

The origin of soursop traces back to the tropical regions of the Americas and the Caribbean. The tree, Annona muricata, is indigenous to northern South America, Central America, and the West Indies. Spanish explorers transported the fruit to the Philippines in the 16th century via the Manila-Acapulco galleon trade, facilitating the spread to Southeast Asia and eventually Africa. The fruit thrives in high-humidity tropical climates and has become naturalized in many equatorial countries.