Introduction of Rambutan
Rambutan, because it resembles long-haired litchi, and its taste is similar to that of litchi, it is also known as lychee, also known as wolfberry fruit, red fruit fruit, red hair gall, hair longan, scientific name Nephelium lappaceum L. Rambutan is a famous fruit in Southeast Asia. Its origin is in Malaysia. Malay calls it rambutan, which means that it is furry. It belongs to the genus Oliaceae, and has 36 species. It is a tropical fruit tree that is native to Southeast Asia. Rambutan fruit is not only red, it has many varieties, but also yellow and pink fruit. Some rambutan's nuclear size is similar to sesame. Rambutan is a rare fruit in China, because of the small amount of planted area. There are currently only a large area of ​​rambutan planted in China and only Baoting and Sanya in Hainan Island.
Rambutan is an evergreen tree, monoecious or dioecious. Fast root growth, good lateral roots; main branches thick, branching and dense, tender shoots brown rust colored pubescent; leaves even-pinnate, alternate or opposite; flowers are terminal or axillary panicles, There are three kinds of male flowers, female flowers, and male flowers with female flowers. The results can be flowered twice a year: flowering from February to April, fruiting from June to August, flowering from June to August and fruiting from October to December. The fruit is a stone fruit, oval or oval. The fruit peel has fleshy thorns, red, yellow or pink. The flesh is similar to the litchi flesh, with a milky white color and translucent. 1 seed, separated or not separated from the pulp (better to isolate). Rambutan is suitable for growing in hot humid environments. Leaf and twigs were damaged when the temperature dropped to 8°C, and most branches and leaves fell below 5°C. The average annual temperature of cultivated areas in Southeast Asian countries is mostly above 26°C, and the rainfall is evenly distributed and suitable for planting. The soil is preferably fertile and loose.
The nutritional value of rambutan
Rambutan is beautiful in appearance, nutritious, rich in carbohydrates, various vitamins and mineral elements, the main varieties of edible parts accounted for 41% -47.3%, sweet to sweet and sour, with litchi or grape flavor, delicious and pleasant. Rambutan's flesh contains glucose and sucrose and is rich in vitamin C, amino acids, carbohydrates, and various minerals such as phosphorus, calcium, and iron. Its sweetness is warm, its flesh is sweet and juicy, and it is also known as the lychee of Lingnan in China. Rambutan is rich in vitamin C and a large amount of iron and potassium. For every 100 grams of rambutan, water accounts for 82%, and the other protein contains 1 gram of protein, 0.1 grams of fat, 14.5 grams of carbohydrates, and 1.1 grams of fiber, providing 267.9 kilojoules. The heat. Rambutan has the effects of moisturizing, skin-beautifying, skin-clearing, detoxifying and detoxifying. Long-term consumption can help digestion and enhance human immunity.
Rambutan efficacy
Beauty skin care
Rambutan is rich in vitamins such as vitamin A, vitamin B, vitamin C, and abundant minerals such as potassium, calcium, magnesium, phosphorus, etc. It has strong nourishment, eliminate wrinkles, firm skin, enhance skin tension, strengthen blood qi effect.
Detoxification
Bitter, able to clear the heart and purging fire, remove heat and trouble, can eliminate the heat of the blood poisoning. Suitable for people who are easy to get angry. Clean up the long-term accumulation of toxins in the body and promote good health.
Enhance human immunity
Protein is the most important nutrient for maintaining immune function and is the main component of leukocyte and antibody.
Rambutan is high in calories, which can increase disease resistance, supplement strength, and improve diarrhea and abdominal discomfort. Rambutan also has high iron content, which helps to improve dizziness and hypotension.
Improve diarrhea
Rambutan shells washed with boiling water when the tea, can improve the oral mass inflammation and diarrhea. The roots of Rambutan plants are washed with water and boiled as daily beverages, which can lower the temperature and relieve heat. The bark of boiled water is a significant effect on inflammation of the tongue.
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