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The acerola cherry, listed by USDA as the West Indian cherry, is a small, bright red, tart tropical fruit known for one thing: vitamin C. In USDA data a single acerola fruit, which weighs only about 5 grams, supplies about 89% of the Daily Value for vitamin C, and 100 grams of the raw fruit has more than 18 times the Daily Value. That puts acerola far ahead of guava, black currants and kiwi in USDA SR Legacy data. Below are the USDA acerola nutrition facts, how acerola juice and powder differ from the fruit, and why that much vitamin C is worth understanding rather than chasing.
Peptide Labs does not sell acerola or acerola products. This article is general nutrition information, not medical advice.
Key Takeaways
- One raw acerola fruit (4.8 g edible part) has about 89% of the vitamin C Daily Value in USDA data.
- Per 100 grams, USDA lists acerola at about 1,864% of the vitamin C Daily Value, far above guava, kiwi or oranges.
- Apart from vitamin C, acerola is a light fruit: 32 calories and 1.1 grams of fiber per 100 grams in USDA data.
- Acerola juice and powder are concentrated; USDA's value for a cup of raw acerola juice is above the NIH adult upper limit for vitamin C.
- NIH says vitamin C in supplements is as available to the body as vitamin C from food.
What is the acerola cherry?
Acerola comes from Malpighia emarginata, a tropical fruit shrub. Despite the name, it is not related to sweet or tart cherries, which our cherries guide covers. The fruit is about the size of a cherry, with red skin and juicy, sour flesh. A 2021 study of seven Brazilian acerola varieties notes that Brazil is the largest producer, consumer and exporter of acerola, and found the ripe fruit high in vitamin C and malic acid, with glucose and fructose as the main sugars and cyanidin-3-rhamnoside as the main red pigment compound.
Ripeness matters. A 2020 study that tracked acerola through development found vitamin C (ascorbic acid) concentrated mainly in immature fruit, while most other plant compounds built up as the fruit ripened. Fresh acerola is rarely sold in mainland US stores, so most people meet it as frozen puree, juice blends or powder.
Acerola vitamin C and nutrition per fruit and per cup
The table uses the USDA FoodData Central SR Legacy entry for raw acerola, listed as West Indian cherry (FDC 171686), converted to USDA’s portion weights for the edible part of one fruit (4.8 grams) and one cup (98 grams). Percent Daily Value (%DV) uses the FDA Daily Values on Nutrition Facts labels. SR Legacy gives no total-sugars value for raw acerola.
| Nutrient (raw acerola) | 1 fruit (4.8 g) | % DV | 1 cup (98 g) | % DV |
|---|---|---|---|---|
| Calories | 2 | Not applicable | 31 | Not applicable |
| Carbohydrate | 0.4 g | 0% | 7.5 g | 3% |
| Fiber | 0.1 g | 0% | 1.1 g | 4% |
| Protein | Less than 0.1 g | 0% | 0.4 g | 1% |
| Vitamin C | 80.5 mg | 89% | 1,644 mg | 1,827% |
| Vitamin A | 1.8 mcg RAE | 0% | 37 mcg RAE | 4% |
| Potassium | 7 mg | 0% | 143 mg | 3% |
| Magnesium | 0.9 mg | 0% | 18 mg | 4% |
| Copper | 0.004 mg | 0% | 0.084 mg | 9% |
| Folate | 0.7 mcg DFE | 0% | 14 mcg DFE | 3% |
The pattern is unusual. Apart from vitamin C, acerola is a light, watery fruit with little fiber, protein or minerals in USDA data. Vitamin C is the whole story, and one fruit is already close to a full day’s Daily Value. Vitamin C also helps the body absorb nonheme iron, the form in plant foods, according to the NIH Office of Dietary Supplements (ODS); our guide to iron in foods explains how that pairing works.
Acerola compared with other vitamin C fruits
Per 100 grams of raw fruit in USDA SR Legacy data, acerola is in a league of its own for vitamin C, while fruits such as guava and kiwi bring more fiber.
| Per 100 g, raw (USDA FDC ID) | Calories | Fiber (% DV) | Vitamin C | Vitamin C % DV |
|---|---|---|---|---|
| Acerola (171686) | 32 | 1.1 g (4%) | 1,677.6 mg | 1,864% |
| Guava (173044) | 68 | 5.4 g (19%) | 228.3 mg | 254% |
| Black currants (173963) | 63 | Not listed | 181 mg | 201% |
| Green kiwi (168153) | 61 | 3.0 g (11%) | 92.7 mg | 103% |
| Strawberries (167762) | 32 | 2.0 g (7%) | 58.8 mg | 65% |
| Oranges (169097) | 47 | 2.4 g (9%) | 53.2 mg | 59% |
The ODS notes that most people in the US get enough vitamin C from food, so acerola is a curiosity rather than a requirement. Our guides to guava, kiwi, oranges and strawberries give full USDA tables, our guide to vitamin C sources covers vegetables too, and amla, the Indian gooseberry, is another tart fruit sold mostly as powder.
Acerola juice and acerola powder
Fresh acerola is hard to find in most US stores, and much of it reaches shoppers processed. A 2022 study in Molecules explains that acerola is made into concentrated juice or powder for food supplements and that the vitamin C content of these ingredients has to be controlled, which is why the researchers developed a lab method to measure it and to help check authenticity in the future. In other words, the amount of vitamin C in an acerola powder depends on the product, not on the fruit’s reputation.
- Raw acerola juice (USDA FDC 171687): a cup (242 grams) has 56 calories, 10.9 grams of sugars and 0.7 grams of fiber, with vitamin C at about 43 times the Daily Value in USDA data.
- Juice blends: many acerola drinks are mixed with other juices and added sugar, so the Nutrition Facts label and ingredient list tell you more than the front of the bottle.
- Powders and supplements: check the Supplement Facts panel for the vitamin C content, and whether ascorbic acid has been added on top of the acerola.
- Storage: the ODS fact sheet notes that cooking and long storage reduce vitamin C in food, so heated or long-stored products may carry less than raw values suggest.
Is vitamin C from acerola better than ascorbic acid? The NIH ODS vitamin C fact sheet says ascorbic acid in supplements has bioavailability equivalent to the ascorbic acid in foods. Acerola products bring plant pigments and flavor along with the vitamin, but there is no good evidence that the vitamin C itself works differently. Our vitamin C supplement guide covers forms, research and side effects, and our guide to third-party tested supplements explains how to judge label accuracy.
The vitamin C upper limit and who should be careful
The ODS lists a Tolerable Upper Intake Level (UL) for vitamin C of 2,000 milligrams a day for adults 19 and older, and the UL counts food and supplements together. In USDA data a cup of raw acerola juice contains more vitamin C than that adult UL, and a cup of the raw fruit comes close. Vitamin C has low toxicity, but the ODS lists diarrhea, nausea and abdominal cramps as the most common complaints at high intakes.
- Iron overload: the ODS notes that in people with hereditary hemochromatosis, chronic high vitamin C intakes could worsen iron overload, so concentrated acerola products are a question for their clinician.
- Kidney stones: the ODS describes the role of high vitamin C intakes in kidney stones as unclear; people with a history of stones should ask their clinician about concentrated products.
- Stacking products: acerola powder plus a multivitamin plus a fortified drink can add up quickly, so read every Supplement Facts panel.
- Allergy: acerola is not one of the nine major food allergens that US labels must declare; hives, swelling or breathing trouble after any food needs urgent care.
For a dark, tart berry with the opposite profile, mild on vitamin C but strong on astringent tannins, see our sibling guide to aronia berries, and for berries in general, our list of antioxidant-rich foods.
Frequently Asked Questions
How much vitamin C is in an acerola cherry?
USDA data put one raw acerola fruit at about 89% of the vitamin C Daily Value, and 100 grams at more than 18 times the Daily Value.
Is acerola a real cherry?
No. Acerola comes from Malpighia emarginata, a tropical shrub. It only looks like a cherry and is not related to sweet or tart cherries.
Is acerola vitamin C better than ascorbic acid?
The NIH Office of Dietary Supplements says ascorbic acid in supplements is as bioavailable as vitamin C from food. Acerola adds flavor and pigments, not a different vitamin.
Can you have too much acerola?
Concentrated juice and powder can exceed the adult vitamin C upper limit in USDA and NIH terms. The ODS lists diarrhea, nausea and cramps as the most common complaints at high intakes.
What does acerola taste like?
Tart and sour, a little like a sour cherry. A 2021 study found ripe acerola high in malic acid as well as vitamin C.
Where can I find acerola?
Fresh acerola is rare in mainland US stores. It is mostly sold as frozen puree, juice blends and powder.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Aronia Berries: Chokeberry Taste, Uses and What Trials Show, Foods High in Vitamin C: USDA List of Fruits and Vegetables, Camu Camu: The Amazon Fruit, Its Powder and Vitamin C Facts.