71 Mg/100g

Tamarind pulp is the sticky, edible flesh of the tamarind fruit, which grows on large trees native to tropical Africa. The pulp is typically processed by removing the outer shell and seeds, then mashing the fibrous material into a paste. It has a unique sweet and sour flavor.

Tamarind pulp is used as a flavoring agent in a wide variety of foods and beverages due to its distinct sweet and sour taste. It is commonly found in candies, chutneys, sauces, marinades, and drinks, where it adds a tangy complexity.

Tamarind pulp is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It contains natural sugars, fiber, and some vitamins. While generally considered safe in typical food amounts, excessive consumption could lead to digestive upset due to its fiber content. Regulatory bodies like JECFA and EFSA have evaluated tamarind and its components, but no specific health concerns are widely reported at typical dietary intakes.