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Rich in antioxidants, high fiber, low sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
4g
· 24%
Protein
1.5g
· 9%
Fat
5g
· 67%
Fiber
2g
Vitamins
Vitamin C
9mg · 10% DV
B1
0.1mg · 8% DV
Vitamin E
0.9mg · 6% DV
B2
0.05mg · 4% DV
Minerals
Manganese
1mg · 43% DV
Iron
2mg · 11% DV
Calcium
35mg · 4% DV
Magnesium
17mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Acai contains 70 calories per 100 g. The calorie total changes with the portion consumed.
Acai provides 1.5 g of protein per 100 g. Its protein content is relatively low compared with its fat content.
Acai contains 4 g of carbohydrates per 100 g. This makes it a relatively low-carbohydrate fruit option.
Yes, acai contains 5 g of fat per 100 g. A notable share of its calories comes from fat.
Acai provides 2 g of fiber per 100 g. It can contribute to the fiber content of a meal or snack.
Acai has a glycemic index of 12. This is considered a low glycemic index value.
With 70 calories per 100 g, acai can fit into a calorie-conscious eating plan when portions are considered. It also has a low glycemic index.
Yes, acai is compatible with vegan and vegetarian diets. It also fits omnivore, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, acai is compatible with a gluten-free diet. It is listed as suitable for gluten-free eating.
Acai is classified as an unprocessed food. The listed nutrition values are for 100 g of unprocessed acai.
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Nutrition data compiled from USDA FoodData Central and scientific sources.