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Nutrition
[edit]The mountain apple is an edible fruit that can be consumed when raw and ripe. In Puerto Rico, the Malay apple is used to make wines, in Hawai'i, the fruits are consumed the same way an apple is eaten.[1] Indonesians consume the flowers of the tree in salads and in Guyana the skin of the mountain apple is cooked to make a syrup.[2] A mountain apple has white fleshy fruit with a similar texture to a pear but is less sweet than an apple. Below is a chart with more nutriton information regarding Malay apples in Hawai'i, El Salvador, and Ghana. Due to the high water content, the Mountain Apple is lower in calories in comparison to a Gala apple or a Fuji apple; however, the fruit does contain a moderate amount of vitamins and minerals.
| Food Value Per 100g of Edible Portion | Header text |
|---|---|
| Moisture | 90.3-91.6 g |
| Protein | 0.5-0.7g |
| Fat | 0.1-0.2 g |
| Fiber | 0.6-0.8 g |
| Ash | 0.26-0.39 g |
| Calcium | 5.6-5.9 g |
| Phosphorus | 11.6-17.9 g |
| Iron | 0.2-0.82 g |
| Carotene | 0.003-0.008 mg |
| Vitamin A | 3-10 I.U. |
| Thiamine | 15-39 mcg |
| Riboflavin | 20-39 g |
| Niacin | 0.21-0.41 mg |
| Ascorbic Acid | 6.5- 17.0 mg |
- ^ Morton, Julia. Fruits of Warm Climates. Julia F. Morton. pp. 378–381. ISBN 0-9610184-1-0. Retrieved March 20, 2019.
- ^ Morton, Julia. Fruits of Warm Climates. Julia F. Morton. pp. 378–381. ISBN 0-9610184-1-0. Retrieved March 20, 2019.