Code: 1384C
Description: Açaí, polpa, congelada, << >>
Nutrient and weight values refer to the edible part of the food.
| Component | Units | Value for 100g | References |
|---|
| Ácido L-ascórbico | mg | ND | 1098 |
Data source:
1098 - Rosso VV, Mercadante AZ. The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola. Food Chem. 2007; 103: 935-43.
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