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Acerola is considered an excellent source of vitamin C (ascorbic acid), with levels in ripe fruits typically between 1,000 and 2,000 mg of ascorbic acid/100g of pulp, depending on the cultivar and climatic conditions. Additionally, acerola varieties that produce red or purple fruits are rich in anthocyanins, a pigment present in the fruit’s peel, which, like vitamin C, has antioxidant functions in the human body. Acerola is also a source of provitamin A and contains B vitamins such as thiamin (B1), riboflavin (B2) and niacin (B3), along with minerals like calcium, iron and phosphorus, although their levels are low. It has a high pulp yield and numerous uses, with potential for processed products and the pharmaceutical industry. Frozen pasteurized pulp and pasteurized juice are the main commercially exploited products. Its low-calorie content, compared to other fruit juices, has increased its market value and consumption. On a smaller scale, acerola is also used in the manufacture of nectars, jellies, freeze-dried products, preserves, liqueurs, wines, ice cream, syrups, candies and added to other fruit juices for enrichment with vitamin C.
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