Custard Apple Calories & Nutrition Calculator

Custard apple pulp delivers 2.06g protein per 100g — among the highest for any common fresh fruit. For comparison: banana has 1.09g, mango 0.82g, apple 0.26g, papaya 0.47g, and jackfruit 1.72g. Only avocado (1.96g), blackberry (1.39g), and passion fruit (2.20g) are in the same range among fruits commonly consumed ^[1].

One medium custard apple's edible pulp (approximately 135g — a whole fruit is ~300g but only 45-55% is edible) provides 2.8g protein — more than a cup of grapes (1.1g) or two medium peaches (1.8g combined). The amino acid profile includes measurable tryptophan (9-10mg/100g) and lysine (54-69mg/100g).

For food journaling, custard apple's protein is a genuine bonus — not a primary protein source but a meaningful fruit-based contribution. When combined with milk in a sitaphal milkshake, the protein content becomes substantial (5-6g per serving).

Custard apple has 4.4g fiber per 100g — 16% of the daily value. This ranks among the highest for tropical fruits: ahead of mango (1.6g), papaya (1.7g), banana (2.6g), and jackfruit (1.5g). Only avocado (6.8g) and guava (5.4g) surpass it among commonly eaten tropical fruits ^[1].

One medium custard apple's pulp (135g) delivers 5.9g fiber — 21% of the daily value — making it a significant fiber contributor from a single fruit serving. The fiber is a mix of soluble pectin from the creamy pulp and insoluble fiber from the granular pulp structure.

For food journaling, custard apple's fiber-per-calorie ratio (0.047g/kcal) is better than banana (0.029), mango (0.027), and grapes (0.013), though below blackberry (0.123) and raspberry (0.098). The creamy texture doesn't suggest high fiber, but the data confirms it.

Custard apple provides 36.3mg vitamin C per 100g — 40% of the daily value. This places it ahead of lemon (29mg), pineapple (47.8mg is higher, but per calorie custard apple is comparable), and roughly equal to lychee (33.7mg). One medium custard apple (135g pulp) delivers 49mg vitamin C — more than half the daily requirement ^[1].

Published analyses of Indian custard apple varieties show vitamin C ranging from 34.7 to 42.2mg per 100g pulp, suggesting the 36.3mg value is a reasonable central estimate. Vitamin C degrades rapidly after the fruit is cut and exposed to air — the creamy pulp oxidizes quickly, turning brown.

For food journaling, custard apple's vitamin C is best preserved when eaten immediately after opening. The traditional Indian practice of scooping and eating sitaphal immediately rather than pre-cutting it actually optimizes vitamin C retention.

Custard apple has 94 kcal per 100g — higher than most fresh fruits: apple (52 kcal), orange (47 kcal), mango (60 kcal), banana (89 kcal), and papaya (43 kcal). Only jackfruit (95 kcal) is comparable among common fresh fruits. The carbohydrate content of 23.6g per 100g places custard apple alongside banana (22.8g) and jackfruit (23.3g) as one of the carb-densest fresh fruits ^[1].

One medium custard apple (135g edible pulp) has 127 kcal and 31.9g carbohydrates — roughly equivalent to 1.5 medium bananas in caloric terms. The sugar content is approximately 18g per 100g (76% of total carbs), with the remainder as starch and fiber.

For food journaling, custard apple's calorie density means a whole medium fruit is a 127-calorie commitment. The creamy, soft texture can make it feel lighter than it is. Weigh the edible pulp (not the whole fruit with skin and seeds) for accurate logging.

A whole custard apple typically weighs 250-350g, but only 45-55% is edible pulp — the rest is thick skin (30-35%) and large black seeds (15-20%). A 300g whole custard apple yields approximately 135-165g of edible pulp (127-155 kcal). This means the whole-fruit weight is roughly double the edible weight ^[2].

The seeds are hard, black, and inedible — each fruit contains 30-40 seeds. Unlike jackfruit seeds (which are edible when cooked), custard apple seeds should not be consumed. When logging food, weigh only the scooped pulp, not the whole fruit.

For food journaling, if you're estimating from a whole custard apple: take the whole-fruit weight and multiply by 0.50 to get approximate pulp weight. A '300g custard apple' = ~150g pulp = ~141 kcal, 3.1g protein, 6.6g fiber. This edible-fraction estimation is important for accurate calorie tracking.