Most of the research up to this point in time on the açaí has focused on a particular freeze-dried variant called Opti-açaí.
This preparation of freeze dried açaí fruit pulp and skin was reported to contain the following (per 100 g of extract)
533.9 calories
52.2 g carbohydrates
8.1 g protein
32.5 g total fat.
The carbohydrate portion included 44.2 g of fiber.
The powder was also shown to contain (per 100 g):
260 mg calcium
4.4 mg iron
1002 U vitamin A
aspartic acid and glutamic acid
the amino acid content was 7.59% of total dry weight.
The fat content of açaí consists of
oleic acid (56.2%)
palmitic acid (24.1%)
linoleic acid (12.5%).[2]
Açaí also contains beta-sitosterol (78–91% of total sterols).
The oil compartments in açaí fruit contain polyphenols such as procyanidin oligmers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat. This is why the Acai is commonly available frozen to preserve the goodness.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
You must log in to post a comment.