Fruits
13 ingredients tagged "Fruits" — how they affect digestion, energy, sleep, and mood.
- Apple Pectin and polyphenols make apples a heart- and gut-friendly fruit — but the fructose-to-glucose ratio puts them on the FODMAP list for IBS.
- Avocado Avocado is a nutrient-dense fruit rich in monounsaturated fat, fiber, and potassium. It is notable for its high fat content and minimal impact on blood glucose, making it distinct among fruits.
- Blackberry Blackberry is a dark purple berry rich in fiber, vitamin C, and polyphenolic compounds. It is commonly consumed fresh, frozen, or in processed foods and has a modest nutrient density relevant to digestive and antioxidant intake.
- Blueberry Blueberries are small, blue berries from Vaccinium species, rich in anthocyanins and other polyphenols. They are a common fruit with a mild glycemic impact and digestive benefits from fiber content.
- Cherry Tart cherry juice has emerging evidence for improving sleep and reducing inflammation — one of the few "functional food" claims with real supporting trials.
- Kiwi A vitamin-C-rich fruit with emerging trial evidence for sleep, plus enzymes that may aid digestion — and a possible oral-allergy issue in pollen-sensitive people.
- Lemon A bright, acidic citrus — useful for flavor and vitamin C, but a reliable reflux trigger and possible histamine liberator for sensitive people.
- Orange A high-vitamin-C citrus — useful whole, but acidic enough to trigger reflux and concentrated in juice form into a substantial sugar load.
- Papaya Papaya is a tropical fruit rich in vitamin C, fiber, and the enzyme papain, which aids protein digestion. It is commonly consumed fresh or used in supplements for digestive support.
- Persimmon Persimmon is a sweet, orange fruit that provides dietary fiber, vitamin C, and polyphenols. It is notable for its high tannin content when unripe, which affects palatability and can cause digestive issues if consumed before fully ripe.
- Raspberry Raspberry is a soft berry rich in fiber, vitamin C, and polyphenols, commonly consumed fresh or in processed forms. It has a modest glycemic impact and contains compounds with antioxidant properties.
- Tamarind Tamarind is a tropical fruit with a tart, acidic pulp used as a flavoring and souring agent in cuisines worldwide. It provides a meaningful amount of dietary fiber and contains polyphenolic compounds, though nutritional impact per typical serving is modest.
- Yuzu Yuzu is a small, bumpy citrus fruit originating in central China and widely cultivated in Japan and Korea, prized for its aromatic, tart juice and zest. It is nutritionally similar to other citrus fruits, providing vitamin C and citric acid, though it is used primarily in small quantities as a flavoring.
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