Usually we find that the soursop fruit consists of 67.5% edible pulp, 20% peel, 8.5% seeds, and 4% core by weight. The white edible pulp contains 80–81% water, 1% protein, 18% carbohydrate, 3.43% titratable acidity, 24.5% non-reducing sugar, and vitamins B1, B2, and C.
The second most abundant component of soursop pulp next to water is the sugars, which constitute about 67.2–69.9% of the total solids. The reducing sugars, glucose and fructose, were 81.9–93.6% of the total sugar content. Glucose is the primary source of energy for every cell in the body. Because the brain is so rich in nerve cells, or neurons, it is the most energy-demanding organ, using one-half of all the sugar energy in the body. Fructose on the other hand can be seen to exclusively replenish the liver with glycogen which aides in both endurance exercise and recovery. There is also some evidence that fructose helps increase hydration.
The fibre con tent of soursop pulp was reported as 0.78 and 0.95%. The alcohol-insoluble solids were mainly pectin, which in ripe fruit is 0.91% on a fresh weight basis.
The wet weight of soursop pulp has been reported to be 0.055 gN/100 g. Ninety-one percent of this amount was contributed by the acid and neutral free amino acids. Eleven free amino acids were identified by paper chromatography and four other unidentified ninhydrin-positive components were detected. Proline and γ-aminobutyric acid were the most abundant free amino acids. Other amino acids detected, in order of relative amount, were glutamic acid, aspartic acid, serine glycine, alanine, citrulline, cysteine (or cystine), arginine, and lysine.
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