| Flower Petal
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| Type
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Categories
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Useful
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Tree |
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Litchi
Genus |
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| Other Names for this Plant |
leechi, litchi, laichi, lichu, lizhi, lixia
Found in Brazil
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Compare Species
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Soapberry Order |
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Main, Real, Two First-Leaves (Dicots) |
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Real, Two First-Leaves (Dicots) |
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Half Capsule Seed Division |
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Magnolia Division |
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Seed Plants |
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Multiple Spore Sub-Kingdom |
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Multicellular Land Plants |
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Cells with a Nucleus |
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The fresh fruit has a delicate, whitish pulp with a perfume flavor that is lost in canning, so the fruit is mostly eaten fresh.
The outside of the fruit is covered by a pink-red, roughly-textured rind that is inedible but easily removed to expose a layer of sweet, translucent white flesh.
The Lychee contains on average a total 72 mg of Vitamin C per 100 grams of fruit.[10] On average nine lychee fruits would meet an adult’s daily recommended Vitamin C requirement.
A cup of Lychee fruit provides, among other minerals, for a 2000 Calorie diet, 14%DV of copper, 9%DV of phosphorus, and 6%DV of potassium.
Lychees are low in saturated fat and sodium and are cholesterol free (like all plant-based foods) . Most of the energy in a lychee is in the form of carbohydrate (sugar). Lychees are high in polyphenols, containing 15% more than grapes, a fruit commonly referenced as high in polyphenols. On the phenolic composition, flavan-3-ol monomers and dimers were the major found compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or browning. Small amounts of malvidin-3-glucoside were also found.
Lychee Fruit
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Lychee Fruit
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| Comment:
Lychee Fruit, Litchi chinensis |
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Look for
Lychee Fruit on:
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