Rambutan is a tropical plant which grown in warm, humid and low evaporation rates with high rainfall. Rambutan fruit is potential to be used as functional food due to its capability to provide beneficial health effects.
The fruit contains 82 per cent water, 0.9 per cent protein and 0.3 per cent fat. The edible portion i.e. aril is about 35 to 55 per cent of the total fruit weight while the skin and seed may be 40- 47 per cent and 6-10 per cent, respectively.
Food Value Per 100 g of Edible Portion
Total Carbohydrates: 16.02 g
Ash: 0.3%
Reducing Sugars: 2.9 g
Sucrose: 5.8 g
Fiber: 0.24g
Calcium:10.6 mg
Potassium: 140 mg
Magnesium: 10 mg
Phosphorus: 12.9 mg
Ascorbic Acid: 30 mg
Energy: 297 kJ
Nutrient rich of rambutan
