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Product Description
Origin
Rambutan grown in Malaysia, Thailand and Indonesia but today Honduras and Australia are entering
the raging Rambutan market.
Taste
Rambutans have a juicy-sweet texture, and subtle flavor.
The flavor of a Rambutan is more acidic than the Lychee and very aromatic.
Usage
Rambutan is best to eaten fresh.
To prepare, cut or tear base of fruit; press out the translucent pulpy flesh.
Rambutan is perfect to eat it as a dessert, simply served fresh and uncooked.
However, some use the Rambutan to make preserves or jelly.
Rambutan health benefits
1-Generation of white and red blood cells.
2- Removes waste from kidneys.
3- Source of iron.
4- Hydrates skin.
5- Boosts energy .
6- Kills parasites.
7- Eliminates free radicals.
8- Absorption of micro-nutrients.
1-Generation of white and red blood cells.
2- Removes waste from kidneys.
3- Source of iron.
4- Hydrates skin.
5- Boosts energy .
6- Kills parasites.
7- Eliminates free radicals.
8- Absorption of micro-nutrients.
Rambutan nutritional value per 100gm
|
Energy |
Carbohydrates |
Protein |
Fat |
Vitamin C |
Iron |
Vitamin A |
|
82(kcal) |
20 g |
.065 g |
0.21 g |
4.9μg |
0.35 mg |
3IU |