Acerola
(Malpighia glabra L.) – The fruit is originally from the Antilles. Source of vitamins A, B1, B2, B5 and C (in greater amount), phosphorus, calcium and iron, carbohydrates and proteins, beyond to synthesize antocyanins. The fruit contains 1800 mg of vitamin C, superior amount found in the orange, which is only 54 mg.
Açaí
(Euterpe oleracea Mart.) – Açaí is a native fruit from Amazon, rich in energetic value due to high content of starch and lipids. The fruit contains essencial oils, organic acids, proteins, fibers, vitamins A, B1, B2, B5, C and E, is source of calcium and iron. It has a high content of anthocyanins, whom prevents against premature aging.
Caju
(Anacardium occidentale L.) – The cashew is native to the Tropical America, from Brazil, popular in South America and especially found in the North and Northeast of Brazil. Source of beta carotene, calcium, iron, phosphorus and vitamins B1, B2, B5, and especially of vitamin C.
Camu Camu
(Myrciaria dúbia) – The most likely origin of this fruit is the western Amazon. In the Peruvian Amazon, where it is quite consumed, is used for the preparation of soft drink, ice cream, jelly, candy, liquor, or to give flavor to cakes and desserts. Because its high content of ascorbic acid and citric acid, camu camu is a powerful antioxidant and assisting in the elimination of free radicals, aging retardation, strengthening the immune system, nervous system and stimulating the cardiovascular system.
Cupuaçu
(Theobroma grandiflorum Schum) – Cupuacu is a fruit native to the Amazon region. It is a source of vitamins A, B1 and B2 and minerals such as potassium, selenium, calcium, phosphorus, iron, and protein. Has low calorific value. Its seeds are rich in fats and proteins and have a substance, the cupulate, which is a kind of chocolate, which is already being used instead of cocoa.