Passion Fruit
Fiber-dense tropical fruit with bioactive peel and seeds
Nutrition per serving 2 medium fruits, pulp (36 g)
- Water 26.2 g73%
- Sugars 4 g11%
- Fibre 3.7 g10%
- Other carbs 0.7 g2%
- Protein 0.8 g2%
- Fat 0.3 g1%
| Nutrient | Per serving | % daily value |
|---|---|---|
| Fiber | 3.7 g | 13% |
| Vitamin C | 11 mg | 12% |
| Vitamin A (RAE) | 23 mcg | 3% |
| Potassium | 125 mg | 3% |
| Magnesium | 10 mg | 2% |
| Iron | 0.58 mg | 3% |
| Phosphorus | 25 mg | 2% |
| Niacin (B3) | 0.54 mg | 3% |
Composition data: USDA FoodData Central ↗
What is Passion Fruit?
Passion Fruit (Passiflora edulis) is a fruit used for exceptionally high soluble and insoluble fiber (about 10 g per 100 g) supporting satiety and bowel regularity. NutriDex grades the human evidence as Preliminary. Passion fruit pulp is a low-calorie, strikingly fiber-dense tropical fruit (about 10 g fiber per 100 g) that also supplies vitamin C, potassium, provitamin A carotenoids and polyphenols. Critically, most published human trials test the INEDIBLE peel (rind) flour or extract, or the seeds, rather than the edible pulp, so those benefits do not translate directly to eating the fruit. Small randomized trials of purple passion-fruit peel extract reported large drops in blood pressure and reduced asthma symptoms, but these were short (4 weeks), single-center, small, and led by overlapping investigator groups, and the reported BP reductions (about 31/25 mmHg) are implausibly large for a food supplement — so confidence is low. Yellow passion-fruit peel flour (~30-36 g/day) improved insulin resistance and HbA1c in one trial but showed no glycemic effect in a later randomized trial, so evidence is genuinely mixed. Seed-derived piceatannol (20 mg/day) improved insulin and blood pressure only in overweight men within a small 8-week study, and a separate trial found 5 mg/day improved skin moisture in women. No large prospective cohort or meta-analysis links passion-fruit consumption to hard health outcomes. Overall the human evidence is preliminary and largely about extracts, while the pulp's fiber and micronutrient density remain its best-supported nutritional value.