Jamun: what it contains and why it matters
Jamun is the Indian black plum. This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of jamun
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 56.4 kcal | ICMR-NIN |
| Protein | 0.72 g | ICMR-NIN |
| Total Fat | 0.23 g | ICMR-NIN |
| Carbohydrate | 12.37 g | ICMR-NIN |
| Dietary Fiber | 1.66 g | ICMR-NIN |
| Iron | 0.26 mg | ICMR-NIN |
| Vitamin C | 18 mg | ICMR-NIN |
| Potassium | 55 mg | ICMR-NIN |
| Calcium | 15.1 mg | ICMR-NIN |
| Phosphorus | 15 mg | ICMR-NIN |
Which lab parameters does jamun relate to?
Iron
Iron is needed to make haemoglobin, the protein in red blood cells that carries oxygen around the body [WHO].
Understand your Haemoglobin result →See all iron-rich foods →
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vegetarian and dietary notes
Jamun is a plant-derived whole fruit suitable for vegetarian, vegan, and gluten-free diets.
Frequently asked questions
What is the carbohydrate and fiber composition of jamun?
Jamun pulp provides approximately 12.37 g of available carbohydrates and 1.66 g of dietary fiber per 100 g [ICMR-NIN]. Carbohydrates supply metabolic energy, while dietary fiber adds bulk to gastrointestinal contents.
How much vitamin C does jamun supply?
Jamun contains 18.0 mg of vitamin C per 100 g [ICMR-NIN]. Vitamin C functions as an antioxidant and acts as an essential cofactor in collagen synthesis and iron absorption.
What is the potassium content of jamun?
Jamun provides 55.0 mg of potassium per 100 g [ICMR-NIN]. Potassium is an electrolyte that contributes to osmotic balance, cellular homeostasis, and neuromuscular transmission.
How much iron is present in jamun pulp?
Jamun pulp contains 0.26 mg of non-heme iron per 100 g [ICMR-NIN]. Iron is an essential constituent of hemoglobin and myoglobin, proteins involved in systemic oxygen transport.
What compounds contribute to the dark color and astringency of jamun?
Jamun contains polyphenolic compounds, predominantly anthocyanins and tannins, which are responsible for its purple pigmentation and astringent mouthfeel.
Sources
- ICMR-NIN — Indian Food Composition Tables 2017, National Institute of Nutrition. https://www.nin.res.in/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/