Editing Rambutan (section)

== Composition ==
{{nutritional value
| name=Rambutan, canned, syrup pack
| image=Rambutans with seed.jpg
| kJ=343
| water=78.3 g
| protein=0.65 g
| fat=0.21 g
| carbs=20.87 g
| fiber=0.9 g
| calcium_mg=22
| iron_mg=0.35
| magnesium_mg=7
| phosphorus_mg=9
| potassium_mg=42
| sodium_mg=11
| zinc_mg=0.08
| manganese_mg=0.343
| vitC_mg=4.9
| thiamin_mg=0.013
| riboflavin_mg=0.022
| niacin_mg=1.352
| vitB6_mg=0.02
| folate_ug=8
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168167/nutrients Link to USDA Database entry]
}}
[[Image:Rambutans.JPG|thumb|right|A cluster of yellowish rambutan]]
=== Nutrients ===
Rambutan fruit is 78% water, 21% [[carbohydrate]]s, 1% [[protein]], and has negligible [[fat]] (see table; data are for canned fruit in syrup; raw fruit data are unpublished). In a reference amount of {{cvt|100|g}}, the canned fruit supplies 82 [[calorie]]s and only [[manganese]] at 15% of the [[Daily Value]] (DV), while other [[micronutrient]]s are in low content (less than 10% DV, table).

=== Phytochemicals ===
As an un-pigmented fruit [[flesh]], rambutan does not contain significant [[polyphenol]] content,<ref>{{Cite journal |vauthors=Gorinstein S, Zemser M, Haruenkit R, Chuthakorn R, Grauer F, Martín Belloso O, Trakhtenberg S |year=1999 |title=Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon |journal=Journal of Nutritional Biochemistry |volume=10 |issue=6 |pages=367–371 |doi=10.1016/s0955-2863(99)00017-0 |pmid=15539312}}</ref> but its colorful [[peel (fruit)|rind]] displays diverse [[phenolic acid]]s, such as [[syringic acid|syringic]], [[coumaric acid|coumaric]], [[gallic acid|gallic]], [[caffeic acid|caffeic]], and [[ellagic acid]]s.<ref>{{Cite journal |vauthors=Thitilertdecha N, Teerawutgulrag A, Kilburn JD, Rakariyatham N |year=2010 |title=Identification of major phenolic compounds from ''Nephelium lappaceum'' L. and their antioxidant activities |journal=Molecules |volume=15 |issue=3 |pages=1453–1465 |doi=10.3390/molecules15031453 |pmc=6257335 |pmid=20335993 |doi-access=free}}</ref><ref>{{Cite journal |vauthors=Sun L, Zhang H, Zhuang Y |year=2012 |title=Preparation of free, soluble conjugate, and insoluble-bound phenolic compounds from peels of rambutans (''Nephelium lappaceum'') and evaluation of antioxidant activities in vitro |journal=Journal of Food Science |volume=77 |issue=2 |pages=C198–C204 |doi=10.1111/j.1750-3841.2011.02548.x |pmid=22250923}}</ref> Rambutan seeds contain equal proportions of [[saturated fat|saturated]] and [[unsaturated fat|unsaturated]] [[fatty acids]], where [[arachidic acid|arachidic]] (34%) and [[oleic acid|oleic]] (42%) acids, respectively, are the highest in fat content.<ref name="manaf">{{Cite journal |vauthors=Manaf YN, Marikkar JM, Long K, Ghazali HM |year=2013 |title=Physico-chemical characterisation of the fat from red-skin rambutan (''Nephellium lappaceum'' L.) seed |url=https://www.jstage.jst.go.jp/article/jos/62/6/62_335/_pdf |journal=Journal of Oleo Science |volume=62 |issue=6 |pages=335–343 |doi=10.5650/jos.62.335 |pmid=23728324 |doi-access=free}}</ref>

The pleasant [[aroma compound|fragrance]] of rambutan fruit derives from numerous [[volatile organic compound]]s, including [[beta-damascenone]], [[vanillin]], [[phenylacetic acid]], and [[cinnamic acid]].<ref>{{Cite journal |vauthors=Ong PK, Acree TE, Lavin EH |year=1998 |title=Characterization of Volatiles in Rambutan Fruit (''Nephelium lappaceum'' L.) |journal=Journal of Agricultural and Food Chemistry |volume=46 |issue=2 |pages=611–615 |doi=10.1021/jf970665t |pmid=10554286|bibcode=1998JAFC...46..611O }}</ref>