Butiá
Butia capitata — Arecaceae
Italiano: Butiá / Yatay
Description
Pampas and southern Brazilian palm producing large clusters of orange-yellow sweet fruits. Cold-hardy for a tropical palm.
Edibility
6/10
Toxicity: Large seed inside; fibrous pulp; eat small quantities or juice
Antinutrients: Minimal
Safe lookalikes: Similar edible species
Dangerous: Verify identification before consumption
Harvest Calendar
JanFebMarAprMayJunJulAugSepOctNovDec
Edible parts: Frutti
Preparation: Separate fruit from stalk; peel; remove large central seed; blend pulp with water
Flavor: Sweet, slightly acidic, apricot-date, fibrous pulp
Nutrition (per 100g)
Protein: 2.0g
Fat: 0.5g
Fiber: 5.0g
Vitamin C: 45.0mg (50%DV)
Vitamin A: 50mcg (5%DV)
Vitamin E: 1.0mg (6%DV)
Vitamin K: 30mcg (25%DV)
Folate (B9): 20mcg (5%DV)
Calcium: 30.0mg (2%DV)
Iron: 1.0mg (5%DV)
Magnesium: 20mg (4%DV)
Potassium: 200mg (4%DV)
Zinc: 0.3mg (2%DV)
Culinary Uses: Fresh eating, Juice, Jams, Wine, Ice cream Storage: Refrigerate fresh parts
Recipes
- Blend pulp with water; strain; sweeten for butiá juice
Where It Grows
Continent: SouthAmerica
Regions: SouthAmerica
Habitat: Pampas grasslands, Cerrado edges, coastal dunes, southern Brazil to Uruguay and Argentina
Important: Always verify plant identification before consumption.
This content is for informational purposes only. Consult reliable sources and
experts before eating any wild plant. Improper identification can be dangerous.
