Açaí                             Goji ("wolfberry")

Introduction from Part 1:

We'll make comparisons of these two “superfruits” in 4 parts

1. macronutrients
2. micronutrients -- TODAY
3. phytochemicals -- phenolics and carotenoids
4. antioxidant strength and product applications

When two superstars are on stage at the same time, what more can one do than compare their features to see how they stack up against one another?

This is a fascinating contest for looking deeper into açaí (Brazilian palmberry, Euterpe oleracea Mart.) and goji (Chinese wolfberry, Lycium barbarum L.) because each has

1. at one time or another, been called the world's most nutrient-rich plant food and/or

2. been called the most antioxidant-potent food on Earth

3. centuries of use as a medicinal plant by peasants and shamans in their respective land

4. rapidly growing market interest in many countries

5. taste and nutrient qualities making it “exotic” and

included among the emerging “superfruits” (click link)

emphasized for their antioxidant qualities (click link)

6. diverse applications as a "functional" ingredient in new foods and beverages

Click here if you missed Part 1 on Macronutrients

Micronutrients

“Micro” refers to microgram or milligram quantities in a typical 100 gram serving.

Here are some data

	Açaí (a)	Dietary Reference Intake (DRI)	Goji “Wolfberry” (b)
Nutrients in g per 100 g; % DRI	Euterpe oleracea	USDA (adults)	Lycium barbarum
Calcium, mg	260; 26%	1000 mg	112; 11%
Iron, mg	4.4; ~50%	8-18 mg	9; ~100%
Magnesium, mg	174; ~47%	320-420 mg	109; ~29%
Potassium, mg	932; 20%	4700 mg	1132; 24%
Vitamin C, mg	trace	75-90 mg	29; ~35%
Amino acids, total mg	7,580	na	11,006
Protein, g	8; 16%	~50 g	11.7; 23%
Beta-carotene §, mg	<5	na	7.4

                                a. freeze-dried pulp and skin powder as reported either by Schauss et al., 2006

                                    or Laboratorio Catarinense SA, Joinville, Brazil
                                b. dried berries as reported by Gross et al., 2006
                                USDA, US Department of Agriculture Food and Nutrition Information Center,

                                    Dietary Guidelines

                                 § metabolized to vitamin A                 

[Note: although different raw material preparations were used for assays of the two berry species,

these data represent a reasonable benchmark for comparing them.

Given their growing popularity, more research is expected in coming years]

That's a brief table, but it tells us a lot about açaí and goji micronutrients

1. açaí and goji both are rich sources of the four essential minerals shown --

calcium, iron, magnesium and potassium

2. açaí is unexpectedly weak as a source of vitamin C whereas dried goji contains

a high level of this antioxidant vitamin (fresh berries estimated higher)

3. açaí contains all amino acids (see Schauss et al., 2006) but at levels lower than

goji berries which are an exceptionally rich source of amino acids,

11 grams total in 100 grams of dried berries! (highest known among fruits),

providing a high protein content (12%) for a plant food

4. beta-carotene, a vitamin A precursor, is present in açaí whereas

this carotenoid's content in goji berries is considered high

dried goji berries ("wolfberries"), rich in carotenoids giving the berries their orange-red pigmentation

From today's report are four distinct micronutrient features of these two superfruits.

So who wins this second round?

I give the nod this time to goji

due to its rich mineral, amino acid, vitamin A and C contents and

high carotenoid qualities.

More next time on phytochemical (phenolic and carotenoid) comparisons.

Dr. Paul
The Berry Doctor

References

* information on açaí: 1) The Super Berry Site; 2) Sambazon; 3) Bomdia

* information on goji: The Goji Site