For juice making, the mature fruit with not fully ripened yellow color carambolas are used as raw material. Juice extraction can be done simply by crushing and pressing.
Carambola is low in calorie and fat but it is a good source of vitamin A and vitamin C as well as iron, calcium, phosphorus and dietary fiber. The fruit also contains a significant amount of organic acid, especially oxalic acid.
Carambola is a good source of natural antioxidants such as vitamin C, carotenoids and phenolic compounds. The total carotenoid content was 22 ug/g of fresh weight.
Each 100 g of fresh carambola contains 91% water, 4% sugars and 2.8% dietary fiber. Carambolas have high antioxidant activity. High antioxidant activity has health benefits such as protection against cell damage.
What are the nutritive values of carambola juice?