Lychee benefits

(Litchi chinensis= Nephelium litchi)


Canned lycheeCanned lychee

What is lychee?

Lychee or litchi is the fruit of lychee (Litchi chinensis), a tree of Chinese origin.

It has a round but very peculiar shape, because it has small sharp bulges on its rind.

The color of the skin is pink with a slightly mask of dark yellow, but with a deep pink in the interior.

If we peel the litchi, it contains an edible pulp of a white color with a slightly yellow tone and a smooth texture.

In the center of the fruit, there is a large round bone.

What does lychee contain? Composition of lychee

Main components of lychee

Main components of lychee

As a source of energy, 100 grams of litchis give us 66 kilocalories.

Its proportion of nutrients is divided into:

– More than 81% is water.

– 0.44% fat.

– Near to 0.9% of proteins.

– More than 16% of carbohydrates.

– 1.3% fiber.

Minerals of lychee

It is a fruit rich in potassium, phosphorus and magnesium, but it also contains calcium, sodium, iron, zinc, selenium, manganese and copper.

Vitamins of lychee

Considering its vitamins, it is very rich in vitamin C and vitamin B9 (folic acid). It also contains vitamin E and other B vitamins.

Benefits of lychees

Photo of lychees

Photo of lychees

  • It has a good water content that keeps us from dehydrating.

  • It gives us energy to have vitality during the day.

  • It is a poor source of fat and protein.

  • It has a high content of carbohydrates, specifically in sugars.

  • It has a low fiber content.

  • It helps us eliminate toxins from our body, because of its potassium content.

  • Magnesium helps relax muscles.

  • It helps us to maintain a correct brain function, due to its content in phosphorus and B vitamins.

  • By its content in vitamin B9 helps to grow properly.

  • It protects us from colds and helps to heal wounds, due to their vitamin C content.

  • Protects us from toxins and aging by its content in vitamin C, E and selenium and zinc minerals.

punto rojoMore information on lychee.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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