Manila Tamarind (Jungle Jalebi) Calories & Nutrition Calculator

Manila tamarind aril (the sweet pulp surrounding the seed) delivers 133mg vitamin C per 100g — 148% of the daily value. This is 2.5x orange (53mg), 1.9x lemon (53mg whole fruit), and 1.9x litchi (71.5mg). Only guava (228mg) and Indian gooseberry (amla) significantly exceed it among common fruits ^[1][2].

Published analyses across Indian genotypes show vitamin C ranging from 82.5 to 138.5mg per 100g depending on variety and ripeness, with an average of approximately 107mg. The red-aril genotypes tend to have slightly different vitamin C profiles than white-aril varieties. The 133mg value used here represents the higher end, consistent with fully ripe PROSEA reference data ^[2][3].

One cup of aril (100g) already exceeds the full daily requirement of vitamin C (90mg). Five pods (~75g edible aril) provide 100mg vitamin C — 111% DV. This makes manila tamarind one of the most vitamin-C-concentrated fruits available in Indian markets during its season (March-May).

Manila tamarind's 3.0g protein per 100g is remarkably high for a fresh fruit — higher than guava (2.55g), passion fruit (2.2g), avocado (2.0g), jackfruit (1.7g), and banana (1.09g). Most fruits have 0.2-1.1g protein. The protein content reflects manila tamarind's legume heritage — it is technically a member of Fabaceae (the legume/bean family) ^[1].

The amino acid profile includes significant amounts of aspartic acid, glutamic acid, and several essential amino acids. At 3g/100g, the protein-to-calorie ratio is 3.8g per 100 kcal — comparable to some vegetables and far better than any other fruit. Two cups (200g) provide 6g protein at 156 kcal.

For food journaling, manila tamarind can meaningfully contribute to protein intake during its season — unusual for any fruit. Combined with 133mg vitamin C, it offers a protein-vitamin C combination that is unique among all fresh fruits worldwide.

Manila tamarind provides 0.24mg thiamine (vitamin B1) per 100g — 20% of the daily value. This is extraordinarily high for a fruit: orange has 0.087mg, banana 0.031mg, mango 0.028mg, guava 0.067mg. No other common fresh fruit comes within half of manila tamarind's thiamine concentration ^[1].

Thiamine is typically associated with whole grains (wheat germ 1.9mg), legumes (lentils 0.17mg), and pork (0.8mg). Finding 0.24mg in a fruit is anomalous and again reflects the Fabaceae lineage of this unusual 'fruit' — it is botanically a legume pod, not a true fruit. One cup (100g) provides 20% DV of thiamine alongside 148% DV of vitamin C.

For food journaling, the thiamine contribution is unique enough to note. No other fruit tracked in standard databases comes close. If monitoring B-vitamin intake, manila tamarind during its season is one of the few fruit-based thiamine contributors worth logging.

Manila tamarind aril has 78 kcal per 100g with 18.2g carbohydrates and 14g estimated sugar — comparable to litchi (66 kcal, 16.5g carbs) and banana (89 kcal, 22.8g carbs) in energy density. The sweetness is distinctive — often described as a mild, slightly tangy sweet flavor ^[1].

A manila tamarind pod (the coiled, pod-like fruit) consists of approximately 50% aril (edible pulp), 25% peel, and 25% seeds. This means 100g of whole pods yields only about 50g of edible aril (39 kcal). If buying by weight, expect half the purchase weight to be waste.

For food journaling, track the aril weight only — not the whole pod. If counting pods rather than weighing, estimate 1 pod = ~15g edible aril = 12 kcal. Five pods ≈ 75g aril ≈ 59 kcal. The black seeds are not eaten fresh (though they can be roasted in some traditions).

Manila tamarind (known as jungle jalebi in Hindi, kodukkapuli in Tamil) has no entry in USDA FoodData Central or most international databases. This makes it invisible to MyFitnessPal, Cronometer, Lose It!, and most tracking apps. The data used here comes from PROSEA botanical databases and peer-reviewed Indian analyses ^[1][3].

The season is brief: March to May in most of India, coinciding with late summer. The fruit is primarily consumed as a street food or foraged snack rather than a grocery staple. It is not commercially cultivated at large scale and has limited cold storage potential, keeping it regional and seasonal.

For food journaling, manual entry using this calculator's values is the only accurate approach. The closest proxy in tracking apps might be lychee (similar calories, high vitamin C) or guava (high vitamin C, high protein) — but neither captures manila tamarind's unique combination of 133mg vitamin C, 3.0g protein, and 0.24mg thiamine.