Gac Fruit (Momordica cochinchinensis)

Per 100g of fresh Gac fruit aril (red mesocarp): Calories ~80-90 kcal; Water ~75-80%; Carbohydrates ~10-12g (including ~2-3g dietary fiber); Protein ~2.1-2.5g; Fat ~7-8g (notably high for a fruit, predominantly unsaturated fatty acids including oleic acid ~32%, linoleic acid ~14%, and palmitic acid ~28%, which significantly enhance bioavailability of fat-soluble carotenoids). KEY BIOACTIVE COMPOUNDS: Beta-carotene ~830-1,000 µg/g dry weight (approximately 10× higher than carrots; bioavailability is exceptionally high due to co-present lipid matrix); Lycopene ~2,000-2,300 µg/g dry weight (approximately 70× higher than tomatoes); Lutein ~25-50 µg/g dry weight; Zeaxanthin ~10-30 µg/g dry weight; Alpha-tocopherol (Vitamin E) ~16-24 mg/100g dry weight. VITAMINS: Vitamin C ~35-45 mg/100g fresh weight; Vitamin A (from provitamin A carotenoids) ~1,750-2,500 µg RAE/100g aril; Vitamin E (mixed tocopherols) ~12-24 mg/100g. MINERALS: Iron ~1.2-1.8 mg/100g; Potassium ~200-280 mg/100g; Calcium ~25-35 mg/100g; Phosphorus ~45-60 mg/100g; Zinc ~0.5-0.9 mg/100g; Magnesium ~18-25 mg/100g. SEED OIL (per 100g oil): Rich in stearic acid (~30%), oleic acid (~35%), with concentrated carotenoids up to 3,500 µg/g total carotenoids. BIOAVAILABILITY NOTES: The naturally co-occurring lipid content (7-8%) in the aril dramatically enhances absorption of fat-soluble carotenoids (beta-carotene and lycopene), with studies showing bioavailability of beta-carotene from Gac fruit is up to 8-10× greater than from supplemental beta-carotene or other plant sources. Lycopene in Gac exists predominantly in the highly bioavailable cis-isomer form (~60-70% cis-lycopene vs. mostly trans-lycopene in tomatoes). The fruit also contains polyphenolic compounds (~120-180 mg GAE/100g), flavonoids, and saponins (particularly in seeds: momordica saponins I and II) contributing to antioxidant and anti-inflammatory activity. Total antioxidant capacity (ORAC): ~1,200-1,800 µmol TE/100g fresh aril.