Lychee joins the Meet This Food series from Southeast Asia. I was first introduced to lychee through lychee flavored chu-hi while in Japan and LOVED it. This was my first time trying the fruit in its raw fruit form.
Origin
Taste, Texture, Touch & Appearance
Lychee has the texture and look of peeled grape - white/off-white in color
The outer shell of Lychee is bark-like and easily peels off
Lychee are very low level sweet in taste
Lychee have a large seed center
Properties & Storage
Lychee should be placed in a sealed container and kept in the fridge
Ways to Enjoy
Similar to rambutan and longan, Lychee can easily be enjoyed as a quick snack
Comparable to a pistachio, simply remove the outer shell to eat (eating around the seed, like a fresh cherry)
The flesh can easily be added to deserts and drinks
WARNING: Consumption of Lychee (specifically unripe Lychee) by young, malnourished children has been found to cause encephalopathy.
Notable Nutrients
Lychee are an excellent source of Vitamin C and a source of Fiber, Magnesium, Potassium, and some of the B Vitamins (B2, B3, B5 & B6).
Vitamin C
Vitamin C is an antioxidant, helping protect cells from damage caused by free radicals.
Vitamin C is needed to make collagen which helps wounds heal.
Fiber
Fiber helps push food through our digestive tract.
Fiber scrubs the insides of our intestines as it moves through our digestive tract.
B Vitamins (Riboflavin [B2], Niacin [B3], Pantothenic Acid [B5], Pyridoxine [B6])
B Vitamins are needed to convert the foods we eat into useable energy.
Magnesium
supports nerve function
helps with energy production
Potassium
Potassium is necessary for fluid balance within our bodies.
Potassium is necessary for heart functions and for blood pressure regulation.
Gut Microbiome Connection
Our gut microbiome loves the introduction of new foods, especially new fruits and veggies.
Because Lychee are a source of fiber, eating the fruit provides all of the microorganisms plenty of work to do which helps increase their population.
Eating different foods and/or preparing foods in different ways encourages the development and sustainability of new microorganisms as they are needed to help break down the foods we eat.
Bacteria are supported by the types of foods we eat. There are some bacteria that we know are not beneficial to our gut, and these bacteria are present with diets high in added sugars, low fiber, and high amounts of animal fats and protein. While other bacteria thrive with diets high in fruits, veggies, and whole grains. Eating a wide variety of fruits and veggies encourages the density and diversity of healthy bacteria.
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