The Nutritional Value of Sterculia: A Comprehensive Guide

January 7, 2026 •

3 min read

Recent research has highlighted the significant and varied nutritional components within the Sterculia genus, with edible seeds from species like Sterculia striata containing up to 19.58% protein and 21.15% fat. This diversity in composition across different species means that the overall nutritional profile is not uniform and depends heavily on the specific plant part and species being examined.

Quick Summary

The nutritional content of Sterculia varies significantly by species and part, offering diverse macronutrient and mineral profiles. Some seeds provide high protein and healthy fats, while the gum from other species acts as a fiber-rich food additive. Consumption safety is a key consideration, especially regarding the cyclopropenoid fatty acids present in some varieties.

Key Points

Protein-Rich Seeds: Seeds from species like Sterculia striata contain significant protein and fat, making them a nutritious food source.
Not All Seeds Are Equal: Different Sterculia species have varied nutritional profiles; for example, S. foetida seeds must be processed due to potentially harmful cyclopropenoid fatty acids (CPFA).
Karaya Gum as Fiber: Karaya gum, from species like S. urens, is a valuable source of soluble fiber and is used as a food and pharmaceutical additive (E416).
Vitamins and Minerals: Seeds provide essential minerals, including iron, zinc, and calcium, contributing to overall dietary intake.
Traditional Medicinal Uses: Various parts of Sterculia species are used in traditional medicine for issues ranging from digestive problems to skin ailments, although scientific validation is ongoing.
Preparation is Key: Roasting is a crucial preparation step for some Sterculia seeds to reduce or eliminate antinutritional factors like CPFA.

An Overview of the Diverse Sterculia Genus

Sterculia is a broad genus of flowering plants within the mallow family (Malvaceae), with species found across tropical and subtropical regions worldwide. While some varieties, like Sterculia foetida (wild almond) and Sterculia striata (chichá nut), produce edible seeds, others are valued for their gum, known as karaya gum or sterculia gum, which is harvested from the bark of species such as Sterculia urens. This wide range of species and usable plant parts accounts for the considerable variability in their nutritional and phytochemical composition, as well as their applications, from traditional medicine to modern food science.

Nutritional Profile of Sterculia Seeds

Edible seeds from various Sterculia species are notable for their rich content of protein, fat, and dietary fiber, making them a potential food source in certain regions.

Macronutrients in Sterculia Seeds

Protein: The seeds of Sterculia striata can contain nearly 20% protein, while the kernels of Sterculia foetida have a protein content of around 11.4%. This makes them a valuable plant-based source of protein.
Fat: Seed oil is a prominent component, with some varieties having a high lipid content. For instance, S. striata seeds contain approximately 21% fat, and S. foetida seeds can have 30-36% fat. This fat includes both saturated and unsaturated fatty acids.
Carbohydrates and Fiber: Carbohydrates in Sterculia seeds can range widely, from 18% to over 45% depending on the species. Dietary fiber is also a notable component, crucial for digestive health, with S. striata seeds containing over 10% fiber.

Vitamins and Minerals in Sterculia Seeds

Beyond macronutrients, the seeds also contain several essential micronutrients.

Calcium (Ca): Important for bone health.
Iron (Fe): Necessary for blood production and oxygen transport.
Zinc (Zn): Vital for immune function and metabolism.
Magnesium (Mg): Involved in numerous biochemical reactions.
Potassium (K): An electrolyte essential for nerve and muscle function.

Special Considerations: Cyclopropenoid Fatty Acids (CPFA)

An important aspect of Sterculia seed nutrition is the presence of cyclopropenoid fatty acids (CPFA), such as sterculic acid and malvalic acid, particularly in species like S. foetida and S. apetala. CPFA have been associated with various physiological effects in animals, including reduced fertility and potential carcinogenic activity. This means that while some Sterculia seeds are traditionally consumed, proper preparation, such as roasting, is necessary to minimize or eliminate the effects of these compounds.

The Unique Role of Karaya Gum

Karaya gum, a natural exudate from the bark of Sterculia trees, particularly S. urens, offers a different nutritional profile, rich in soluble fiber. Used widely as a food additive (E416), this gum provides thickening, gelling, and emulsifying properties rather than a high caloric load. Its water-retention capacity makes it an effective bulk laxative, supporting digestive regularity.

Comparative Nutritional Profile of Different Sterculia Species


Nutrient (per 100g)	Sterculia striata (Seeds)	Sterculia foetida (Seeds)	Sterculia urens (Karaya Gum)
Energy	442 kcal	Not specified, but high	Low (primarily fiber)
Protein	19.58 g	11.4% (approx)	Minimal
Fat	21.15 g	30–36%	Negligible
Carbohydrates	38.22 g	Not specified, significant	Minimal (primarily polysaccharides)
Dietary Fiber	10.3 g	Not specified, significant	High (demulcent, bulk laxative)
Calcium (Ca)	117 mg	Not specified, but present in leaves	Not specified
Iron (Fe)	8.43 mg	Not specified	Not specified
Special Compounds	Unsaturated fatty acids	Cyclopropenoid fatty acids (sterculic, malvalic)	Polysaccharides (galactose, rhamnose)
Processing Notes	Can be consumed fresh or toasted	Requires roasting to minimize CPFA	Used as a food additive (E416)

Conclusion

The nutritional value of Sterculia is multifaceted and highly dependent on the specific species and plant part. Edible seeds from varieties like S. striata offer a robust profile of protein, healthy fats, and minerals, while the seeds of species like S. foetida must be properly heat-treated due to the presence of cyclopropenoid fatty acids. In contrast, karaya gum from S. urens provides a valuable source of soluble fiber used widely in the food and pharmaceutical industries. Further research into the precise nutritional composition and safe processing of various Sterculia species will continue to unlock their full potential as both a food source and a source of functional ingredients. Always ensure proper identification and preparation, especially when considering consumption based on traditional uses, and refer to reliable sources for safety information, as with any novel food source.

Authoritative Outbound Link

For more information on the wide-ranging phytochemical and pharmacological potential of the Sterculia genus, see this resource from ResearchGate: Phytochemistry, biological activities and economical uses of the genus Sterculia and the related genera: A reveiw.

Frequently Asked Questions

The edible parts of Sterculia vary by species. In some, such as Sterculia foetida, the seeds are edible after being roasted. Other species, like S. urens, produce a gum that is used as a food additive.

No, not all Sterculia seeds are safe to eat raw. Certain species, like Sterculia foetida and S. apetala, contain cyclopropenoid fatty acids (CPFA) that can be toxic. Roasting is often necessary to break down or remove these harmful compounds.

CPFA, such as sterculic and malvalic acid, are special types of fatty acids found in some Sterculia species that have been associated with detrimental health effects in animals. Proper heat processing is essential to reduce their concentration.

Karaya gum is a natural gum harvested from the bark of Sterculia urens and other species. It is a polysaccharide used as a food additive (E416), thickener, emulsifier, and a bulk laxative due to its high water retention and fiber content.

Studies have shown that Sterculia seeds can be a source of various minerals, including calcium, iron, and zinc. The specific mineral content can differ depending on the species and growing conditions.

Roasting can affect the nutritional composition of Sterculia seeds. For some species, it is a necessary process to inactivate potentially toxic compounds like cyclopropenoid fatty acids. While heat can alter certain nutrients, the process is vital for food safety.

Sterculia species are distributed across tropical and subtropical regions in places like India, Africa, and Southeast Asia. They are used in traditional medicine, for their edible seeds, and as sources of industrial gum.