Passion fruit has a wrinkled purple or yellow shell and aromatic orange pulp dotted with crunchy edible seeds. The whole pulp-and-seed mixture is a good source of fibre and vitamin C.
Weighed with skin figures include the inedible shell; scoop the pulp and seeds out raw to keep vitamin C and seed fibre.
Where Passion fruit, flesh and pips, weighed with skin Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 120 mg | 6% | |
| Vitamin A (RE) | 77.0 µg | 11% | |
| Phosphorus | 39.0 mg | 6% | |
| Magnesium | 18.0 mg | 5% | |
| Vitamin C | 14.0 mg | 18% | |
| Calcium | 7.00 mg | 1% | |
| Niacin equivalents (NE) | 1.10 mg | 7% | |
| Niacin (B3) | 0.900 mg | 6% | |
| Iron | 0.800 mg | 6% | |
| Zinc | 0.500 mg | 5% | |
| Riboflavin (B2) | 0.070 mg | 5% | |
| Thiamin (B1) | 0.020 mg | 2% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 0.100 g | — | |
| Monounsaturated fat | 0.100 g | — | |
| Trans fat | 0.000 g | — | |
| Glucose (dextrose) | 1.30 g | — | |
| Fructose | 1.10 g | — | |
| Sucrose | 1.00 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 220 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →