Calories in Tejocote: Nutritional facts for Tejocote Types

One hundred grams (3.5oz) of raw tejocote contains 53 calories.

One kilogram (1000g) of raw tejocote contains 530 calories.

A single raw tejocote fruit (15g) contains 8 calories. Branded products vary, as a 100g serving of tejocote in syrup from brands like Alvher contains 110 calories. The energy content of tejocote tea sold by brands like Prona is 5 calories per 200ml serving.

Tejocote, or Mexican hawthorn, provides distinct wellness advantages due to a dense nutrient and antioxidant profile. Specific health benefits are supported by scientific research below.

• Supports Cardiovascular Health: The fruit contains high levels of flavonoids that improve blood flow and heart function. Palmer, K., et al. (2019). " Crataegus mexicana (Tejocote) Exposure Associated with Cardiotoxicity and a Falsely Elevated Digoxin Level." Evidence from this research shows these compounds effectively reduce oxidative stress in cardiovascular tissues.
• Aids Digestive Function: High pectin content helps regulate bowel movements and supports a healthy digestive tract. Alvarez, E., et al. (2006). "Dietary fiber." Findings from the study link pectin intake to improved gastrointestinal regularity.
• Provides Antioxidant Protection: The fruit pulp contains phenolic compounds that neutralize free radicals. Moo-Huchin, V. M., et al. (2015), " Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico." Data from the study demonstrate that these compounds protect cells from oxidative damage.

Consumption of tejocote presents potential health considerations, particularly regarding seed toxicity and excessive sugar intake in processed forms. Nutritionists recommend a daily suggested amount of three fruits (45g) to avoid adverse effects. A lower-sugar alternative is a serving of fresh apple slices. These potential aspects are outlined below.

• Contains Toxic Seeds: The seeds contain amygdalin, which releases cyanide upon digestion. Bolarinwa, I. F., et al. (2014). "Cyanogenic glycosides in edible plants." Analysis within the research confirms that ingesting crushed seeds poses a risk of cyanide poisoning.
• High Sugar in Preserved Forms: Preserved tejocote in syrup contains substantial added sugars, which can impact blood glucose levels. Singh, M. K. S., et al. (2025). " Fruit Carbohydrates and Their Impact on the Glycemic Index: A Study of Key Determinants." Research demonstrates that fruits processed in heavy syrup cause rapid increases in blood sugar.

Yes, tejocote is good for health when the edible pulp is consumed moderately and the seeds are removed. Heart health receives support from high flavonoid levels, which help maintain stable blood pressure levels. The meta-analysis by Swaminathan, J. K., et al. (2010), " Cardioprotective properties of Crataegus oxycantha extract against ischemia-reperfusion injury," confirms the link between fruit-derived compounds and cardiovascular protection. Digestive health improves through the intake of dietary pectin, which ensures regular bowel movements and gut wellness. Research by Sun, L., et al. (2021), " Fruit consumption and multiple health outcomes: An umbrella review," details how fiber intake prevents gastrointestinal issues. Liver health benefits from the presence of hepatoprotective antioxidants that mitigate damage from free radicals. The study by Moo-Huchin, V. M., et al. (2015), " Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico," identifies bioactive compounds that protect liver cells from oxidative stress.

Energy content shows minimal change between the different types of raw tejocote. The caloric value for the wild cultivar and the cultivated orchard variety is identical, with both containing 53 calories per 100g. The fundamental composition of the fruit pulp, consisting of carbohydrates, protein, and trace amounts of fat, stays consistent across the cultivars. Minor variations stem from differences in ripeness and water concentration, but these are not large enough to alter the established caloric density. The lowest calorie type and the highest calorie type are identical, meaning the main factor affecting total calorie intake is the serving size consumed rather than the specific cultivar chosen.

The origin of the tejocote traces back to the mountainous regions of Mexico and Central America. Indigenous populations utilized the fruit for centuries before explorers identified the plant during early expeditions. The species thrived in high-altitude, temperate climates, leading to widespread cultivation across the Mexican highlands. Culinary applications evolved alongside regional expansion, starting with simple raw consumption and juice extraction for traditional holiday beverages like ponche. Modern gastronomy incorporated the dense pulp into complex desserts like preserves and tarts. Savory culinary practices adopted the fruit to provide a sweet, apple-like flavor profile to balance rich proteins in fusion dishes.