Loquats, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1 MG | 1% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.2 MG | 1% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 14 UG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 76 UG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 27 MG | 2% | |
| Potassium, K | 266 MG | 6% | |
| Sodium, Na | 1 MG | 0% | |
| Zinc, Zn | 0.1 MG | 0% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (47 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
About Loquats, raw
These small, oval-shaped fruits have a bright yellow to orange skin and a juicy, tangy-sweet flesh that's often compared to a blend of apricot and plum. Native to southeastern China but now grown in many warm climates, they are typically enjoyed fresh, though their short shelf life means they're often found at farmers' markets or specialty grocers. The skin is edible, though some prefer to peel it due to its slightly fuzzy texture.
Nutritionally, they are a low-calorie fruit with a modest fiber content that supports healthy digestion. They provide a good dose of vitamin A in the form of beta-carotene, which is important for eye health and immune function, as well as small amounts of minerals like potassium and manganese. Their natural sugars make them a quick source of energy, but their low protein and fat content means they're best paired with nuts, yogurt, or cheese for a more balanced snack.
In the kitchen, they're versatile—eaten out of hand, sliced into fruit salads, or simmered into jams and chutneys. In some cultures, they're poached in light syrup or used to flavor liqueurs. Their slightly tart edge also makes them a nice addition to savory dishes, especially those with poultry or pork, where their acidity can brighten rich flavors.
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