Soursop pulp consists mainly of water; it also provides mineral salts, potassium, phosphorus, iron, calcium, lipids, has a high caloric value due to the presence of carbohydrates; it is also rich in vitamin C and provitamin A, as well as vitamin B. It is very important to keep in mind that soursop, because it has a pleasant taste, should be consumed in moderation. If you take it in juice, you should drink half a cup on an empty stomach for a week, this is so that your body gets used to the ingredients it contains and that it does not become heavy.

Nutritional value

Composition per 100 grams

  • Sugars (glucose and fructose), 15.63%.
  • Vitamin C 0.021%.
  • Starch 1,62%.
  • Protein 1.22% Fat
  • Fat 0.31% Ash 0.73
  • Ashes 0.73% Fiber
  • Humidity 80.6% Iron
  • Iron 0.47 mg
  • Phosphorus 26,0 mg
  • Magnesium 23,9 mg
  • Sodium 23 mg
  • Potassium 45.8 mg
  • Fiber 1.63

Health Benefits

Studies affirm that soursop provides the following to the organism:

Proteins, fats, carbohydrates, fiber, calcium, phosphorus, potassium, iron, vitamins A and C. The juice of the fruit is good for the liver and has a diuretic effect. It has benefits for the treatment of cancerous tumors, especially those located in the lung, pancreas and prostate, according to scientific studies conducted at Purdue University in Indiana, USA and in Japan. Lowers cholesterol and triglycerides. Fortifies intestinal flora. Helps to lose weight. This effectiveness is due to the high content of Acetogenin, a substance that presents an activity similar to Adriomycin, which is used in chemotherapy. 

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