Rambutan, raw
The majority of nutrients were derived from samples of red and yellow skinned rambutans (Wills et al 1986). Samples were obtained by QLD Dept of Primary Industries, Kamerunga Horticultural Research Station in Cairns. Retinol, cholesterol and fatty acids were imputed based on international literature.
Fruit
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.8 |
| Energy | |
| Omega-6 | |
| Omega-3 | |
| Protein | |
| Total Fat | 0.4 |
| Total Fructose | 8.05 |
| Name | Value (g) |
|---|---|
| Fructose | 3.1 |
| Glucose | 2.8 |
| Sucrose | 9.9 |
| Maltose | 0 |
| Lactose | 0 |
Fruit
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