Classical Ayurvedic Profile & Preparation
Raw karonda (pickle berry) is a traditional Ayurvedic vegetable valued for its sour, astringent taste and heating potency.
Traditional Preparation (Samskara)
Firm sour berries cooked as tart relish-sabzi or pickled. Classical karamarda is an appetiser-class sour — small amounts to wake agni, not bowlfuls.
Classical Provenance: Bhavaprakasha (karamarda); North Indian pickle tradition.
Synergistic Combinations (Samyoga)
- stir-fried with green chili (karonda-mirch sabzi)
- pickled (the classic use)
- in tart chutneys with jaggery
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: amlapitta / acidity
- Contraindication: pitta excess
- Contraindication: condiment quantities preferred
Verified USDA Nutrition Facts for Raw karonda (pickle berry)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (100g):
| Nutrient | Per 100g | Per Serving (1 cup chopped) |
|---|---|---|
| Energy (Calories) | 34 kcal | 34 kcal |
| Protein | 1.1 g | 1.1 g |
| Total Carbohydrates | 2.9 g | 2.9 g |
| Dietary Fiber | 7.2 g | 7.2 g |
| Total Sugars | 1.8 g | 1.8 g |
| Total Fat | 1.7 g | 1.7 g |
| Calcium | 10.8 mg | 10.8 mg |
| Iron | 0.87 mg | 0.87 mg |
| Magnesium | 24.4 mg | 24.4 mg |
| Phosphorus | 32.6 mg | 32.6 mg |
| Potassium | 351 mg | 351 mg |
| Sodium | 3 mg | 3 mg |
| Zinc | 0.25 mg | 0.25 mg |
| Copper | 0.71 mg | 0.71 mg |
| Manganese | 0.24 mg | 0.24 mg |
| Selenium | 1.6 µg | 1.6 µg |
| Vitamin C | 135.0 mg | 135.0 mg |
| Vitamin A (RAE) | 15.6 µg | 15.6 µg |
| Vitamin E | 0.04 mg | 0.04 mg |
| Vitamin K | 2.5 µg | 2.5 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.25 mg | 0.25 mg |
| Vitamin B6 | 0.08 mg | 0.08 mg |
