Processed
Monk Fruit
Monk fruit (luo han guo) sweeteners are extracts of Siraitia grosvenorii, intensely sweet with little bulk sugar—usually blended with erythritol or other carriers for spoonability. Used as a zero- or low-calorie granulated-style sweetener product. Follow pack conversions; pure extract is far sweeter than sugar.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.5 g
- Water 2 g
- Water 2 g
- Protein 0.5 g
- Plant Protein 0.5 g
- Minerals 130 mg
- Major Minerals 130 mg
- Trace Minerals 0.3 mg
- Iron 0.3 mg
- Salt 0.05 g
- Bioactive Compounds 95 mg
- Other Bioactives 95 mg
Minerals
Sodium: 20 · Potassium: 80 · Calcium: 30 · Iron: 0.3 ·
Luo han guo mogroside extract used as a zero-calorie sweetener is not cane sugar. Pure extract is 0 kcal with 0 sugars; the sweetness is mogrosides (bioactives), not sucrose. Maltodextrin-cut tabletop monk fruit is a different product.
History
Southern Chinese tradition used monk fruit as a sweet herbal ingredient.
Commercial monk-fruit extract blends entered global low-calorie sweetener markets.