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Rambutan is a fruit native to Malaysia and Indonesia, but it is also cultivated inRambutan 1 Canadian Academy of Sports Nutrition the tropical countries of Southeast Asia such as the Philippines, Vietnam and Thailand. The Rambutan fruit is round to ovoid in shape and 4-7 cm in size. It has a red, orange or yellow peel covered with hairy protuberances. Rambutan is closely related to the fruit Lychee. Approximately 82% of the fruit is water.

Average calories: 84 per 100 grams of fruit.

Rambutan: 100 grams











Vitamins found in higher amounts: vitamins C, B1, B2, B3, B6, and B9.

Minerals found in higher amounts: manganese, iron and calcium.

Phytonutrients found in higher amounts and their health benefits: the phytochemicals in rambutan are saponins, phenolic compounds and volatile organic compounds. Rambutan is rich in saponins. They are naturally occurring glycosides with antioxidant and anti-cancer activities.

Phenolic compounds demonstrate anti-cancer and anti-inflammatory activities. They also can boost the immune system.

The pleasant aroma of rambutan fruit originates from the volatile organic compounds (VOCs) such as beta-damascenone, vanillin, phenylacetic acid, limonene and cinnamic acid. Beta-damascenone is the major contributor to the aroma of rambutan fruit and the flower roses.

The seeds of rambutan have a bitter taste and contain saturated and unsaturated fats with oleic acid 45%, arachidic acid 34%, stearic acid 14%, ericosenoic acid 4%, palmitic acid 2% and saturate fat 1%.