Some interesting facts about Rambutan
The name Rambutan comes from the Malay word for ‘hairy’.
It takes 90 days or a bit more from flowering to ripe fruit.
Rambutan Nutritional Analysis
Fat .68%
Protein .91%
Nitrogen .14%
Ash .33%
Calcium 9.58 mg/100g
Iron .34 mg/100g
Magnesium 12.3 mg/100g
Manganese 1.06 mg/100g
Potassium 84.1 mg/100g
Sodium 20.8 mg/100g
Zinc .17 mg/100g
Phosphorus 16.6 mg/100g
pH 4.66
Vitamin A <40 IU/100g
Vitamin C 59.4 mg/100g
SUGAR PROFILE
Fructose 2.9 %
Glucose 2.9 %
Sucrose 11.4 %
Riboflavin 0.050 mg/100g
Fiber .05%
This shows that rambutan is a valuable contributor to your daily nutritional needs. The calcium, magnesium and potassium are all important essential elements in a balanced diet. The acidity or pH of 4.66 combines with the relatively high sugar levels to give the fruit great intensity of flavor. This is a natural sweet and sour effect as the acids play against the sugars to great effect.
Seed oil from the Rambutan is formed and in use to manufacture candles and soap.
Rambutan fruit is said to heal dysentery and diarrhea effectively.
This fruit leaves are also used to cure headaches. In Malaysia, Rambutan fruit skin is used to prepare native medicines.
A good source of vitamin C and calcium, rambutan fruit provides a niacin, iron, protein and fiber.
There are 59 calories from average fruits. To avoid cancer diseases ,continuesly five days eating of rambutan fruits.. A recent study found eating nine or ten daily of fruits and vegetables of rambutan family, were effective in lowering blood pressure.
Rambutan trees roots are boiled and used as a medication to cure fever.
