Powerfoods: Rambutan

Rambutan is an exotic fruit native of Southeast Asia, and is said to have first appeared in the Malay Archipelago. A close relative of the lychee fruit, its botanical name is Nephelium lappaceum, of the Sapindaceae family. With pearl-like fruits within their hairy sea urchin shells, the rambutan is recognised by different names. For instance, in Panama, Costa Rica and Nicaragua, rambutan is known as mamon chino, in Guatemala, the fruit is known as lichas while people of Thailand refer to it as ngoh.

• High in vitamin C. 10-12 rambutans provide 75-90 mg ascorbic acid, more than double the amount recommended to take daily. An essential antioxidant, vitamin C prevents body cells from being damaged by free radicals and helps the absorption of iron
• Rich in sugar, mostly fructose and sucrose, but less calories, only around 60 in a fruit
• Abundant with vitamin C and has potassium, iron, beta carotene or vitamin A, magnesium, zinc, sodium, niacin, fibre and protein

  A single serving of rambutan functions as an excellent iron source providing you with oxygen to help stop dizziness and fatigue due to anemia

• Consuming the fruit can help kill intestinal parasites, while help relieve symptoms of diarrhoea
• It has been employed in traditional medicine in Malaysia and Indonesia for hundreds of years as a treatment for diabetes, hypertension and various ailments
• High in antioxidants called flavonoids – believed to reduce cholesterol and possess anti-cancerous, anti-inflammatory attributes
• A serving of rambutan provides 4.3% of the daily recommended intake of phosphorus. Phosphorus helps remove waste in your kidneys and is essential for the development, repair and maintenance of tissues and body cells
• Has small quantities of copper, necessary for the creation of white and red blood cells, and also manganese, which our body needs to produce and activate enzymes
• Rambutan also has a small amount of calcium; both phosphorus and calcium work together to fortify your teeth and bones