The yellow puçá (), a typical plant of the Cerrado, has nutritional and bioactive properties that are still little explored. The objective of this study was to evaluate the nutritional composition, physicochemical, and phytochemical properties, and to verify the effects of the in vitro gastrointestinal digestion simulation process on the phenolic profile, antioxidant potential, and in vitro biological properties of the pulp, peels, and seeds of the yellow puçá. The seeds presented high lipids, proteins, and fibers (17.35, 21.56, and 35.00 g 100 g, respectively). On the other hand, the pulp presented high contents of fructose (17.11 mg g) and malic acid (315.67 mg g). The peels presented the highest results for phytochemical analyses, amino acid profile, and mineral analysis. Regarding the phenolic profile, gallic acid was the compound marjoritary for pulp, peels, and seeds (652.01, 173.94, and 319.03 μg g, respectively). However, all phenolic compounds analyzed showed significant reductions when compared to the undigested sample and the intestinal phase ( < 0.05), indicating degradation processes or the formation of new compounds. Considerable decreases in the antioxidant potential and in vitro biological properties were observed. This is the first study to detail the complete characterization of all yellow puçá fractions.