Rambutan Nutrition in Puerto Rico
Nutritional Analysis
The following information pertains
specifically to the rambutan grown in Puerto Rico. Other regions of the
world where this fruit is grown have differences in soils,
climate, fertilizer, irrigation water and rain chemistry, humidity,
wind and the amount and intensity of sunlight which may have a
significant impact on the nutritional values posted below.
I mention this because these nutritional values
may not be the same outside of Puerto Rico. For that matter, even
within Puerto Rico, there are so many microclimates, soil types and pH
variations, these results may be viewed only as an example of the nutritional
profile of just one of
the island's rambutan fruit growers . And then
there is the seasonal variation from one crop to the next. The test
results included herein were from a particularly sweet crop and there
should be some variability of these values each season. Generally
speaking, however, the vitamin content and minerals found on this page
should help people with concerns about the nutritional value of the rambutan. It does not just taste great, it is good for you as well!
Specific attention is drawn to the
sugar content in this sample because the level is high. This may have
resulted from water loss before testing which might have raised the
concentration of sugar somewhat. This is possibly a more accurate
reflection of how the rambutan are at the consumer level. From the tree
to the table, usually a few days have elapsed and during this time the
water loss from the rind of the rambutan is a steady process.
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 % |
| Maltose |
<.1 % |
| Lactose |
< .1% |
| TOTAL SUGARS |
17.2 % |
| Riboflavin |
0.050 mg/100g |
| Thiamin |
<0.010 mg/100g |
| Fiber |
.05% |
| |
|
| |
|
Comments
The values above show that the 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.
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medium or format without the written consent of this web site owner. To request
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