Camu Camu

Camu Camu (Myrciaria dubia) is a small bushy riverside tree from the Amazon rainforest of Peru and Brazil, which grows to a height of 3–5 m (9.8–16.4 ft) and bears a red/purple cherry-like fruit. The high vitamin C content, on the order of 2–3% of fresh weight, is the most important property of the fruit.

Camu camu has an extraordinarily high vitamin C content, second only to the Australian native Terminalia ferdinandiana), and this property of the fruit has been exploited in positioning it on international markets. Vitamin C content declines as full maturity is reached, with a trade-off between vitamin C and flavor expression.

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Scientific name: Myrciaria dubia

Per 100 g of fresh fruit:

  • Protein 0.4 g
  • Carbohydrates 5.9 g
  • Starches 0.44 g
  • Sugars 1.28 g
  • Dietary Fiber 1.1 g
  • Fat 0.2 g
  • Calcium 15.7 mg
  • Copper 0.2
  • Iron 0.53
  • Magnesium 12.4 mg
  • Manganese 2.1
  • Potassium 83.9
  • Sodium 11.1 mg
  • Zinc 0.2
  • Vitamin C: ranges from 1882–2280 mg depending on ripeness.[2]

The camu berry is one of the world’s most abundant sources of vitamin C—as much as 60 times more C per serving than an orange. This antioxidant-rich berry from the Amazon is also a plentiful source of potassium, calcium, protein, beta carotene, amino acids and powerful phytochemicals.