1 Wuku
1.1 Kesehatan keuntungan
anti-oxidant, care mripat, Mbantu ing regenerasi balung nom, Ngatur Sang Gula, Perawatan saka osteoarthritis
Nyegah kanker, Cures masalah gastro-usus, care Heart, Otot pain relief, Ngalangi wuta saka diabetes
1.1.1 Wuku Umum
Guwarsa sistem imun, sepindah pencernaan
Guwarsa sistem imun, sepindah pencernaan, Gelut nglawan infèksi, Mbantu ing bobot mundhut, Njogo tingkat kolesterol sehat, strengthens balung
1.2 Wuku kulit
keuntungan Anti-tuwa, nyuda kisut, Perawatan saka penyakit kulit
keuntungan Anti-tuwa, rejuvenation kulit
1.3 Wuku Rambut
nglindhungi rambute, Ngatur rambute wutah
Dipun promosiaken maneh lan sehat rambute, nglindhungi rambute
1.4 alergi
1.4.1 Gejala alergi
anafilaksis, gatel, wahing, wheezing
Watuk, diare, ngelu, hives, gatel, nggarap Breathing, mual, irung runny, Dadi gedhe saka tutuk, basa utawa lambé, mutahke, mata mbanyu
1.5 sisih efek
Bisa sesambungan karo sawetara obatan
Nyebabake weteng pain, Diarrhoea, gangguan tutuk, gangguan tenggorokan, gain bobot
1.6 Recommeded kanggo
1.6.1 Women ngandhut
1.6.2 Women lactating
1.7 Wektu paling apik kanggo mangan
Sembarang wektu kajaba jam sawise meal, Ora nganggo ing wayah wengi lan sadurunge amben
Minangka cemilan ing afternoon pungkasan, Ora nganggo ing wayah wengi lan sadurunge amben, Mangan sing gedhe-gedhe seger, supaya nyawiji karo sembarang panganan, ora mangan sawise meal., wektu esuk (sadurunge nedha awan), Strictly supaya weteng kosong
2 Nutrition
2.1 Bantu Size
2.2 karbohidrat
2.2.1 serat
2.2.2 Sugar
2.3 protein
2.3.1 Protein kanggo milai rasio
2.4 vitamins
2.4.1 Vitamin A (retinol)
2.4.2 Vitamin B1 (thiamin)
2.4.3 Vitamin B2 (riboflavin)
2.4.4 Vitamin B3 (niacin)
2.4.5 Vitamin B5 (pantothenic asam)
2.4.6 Vitamin B6 (Pyridoxin)
2.4.7 Vitamin B9 (folic asam)
2.4.8 Vitamin C (Ascorbic asam)
2.4.9 Vitamin E (Tocopherole)
2.4.10 Vitamin K (Phyllochinone)
2.4.11 Lycopene
2.4.12 lutein + zeaxanthin
2.4.13 kolin
2.5 lemak
2.6 Minerals
2.6.1 kalium
840.00 mg171.00 mg
42
840
2.6.2 Iron
2.6.3 sodium
2.6.4 calcium
2.6.5 Magnesium
2.6.6 seng
2.6.7 fosfor
2.6.8 Manganese
2.6.9 tembaga
2.6.10 selenium
2.7 Asam lemak
2.7.1 3s Omega
2.7.2 6s Omega
2.8 Sterol
2.8.1 Phytosterol
0.00 mgora Sumadhiya
0
87
2.9 Kadar banyu
2.10 Ash
3 Kalori
3.1 Bantu Size
3.2 Kalori ing woh Fresh karo Peel
32.00 kcalora Sumadhiya
15
299
3.3 Kalori ing Fresh woh tanpa Peel
ora Sumadhiya66.00 kcal
12
354
3.4 Kalori ing Frozen Formulir
90.00 kcal77.73 kcal
0
187
3.5 Kalori ing Formulir Dried
32.00 kcal277.00 kcal
32
747
3.6 Kalori ing Formulir Canned
ora Sumadhiya91.00 kcal
17
443
3.7 Kalori ing Foods
3.7.1 Kalori ing Juice
40.00 kcal50.00 kcal
17
461
3.7.2 Kalori ing Jam
180.00 kcal260.00 kcal
49
420
3.7.3 Kalori ing Pie
240.00 kcal280.00 kcal
80
450
4 Ciri
4.1 Koleksi
Semono uga Sindhunata
woh wit, Tropical
4.2 Usum
4.3 varieties
No Jenis
Kaisar woh, Mauritiu, Sweet Heart, Brewster, Haak Yip lan Bengal
4.4 seedless Macem-macem
4.5 warna
Scarlet abang
abang padhang, abang Pink
4.6 nang werna
4.7 wangun
4.8 Tekstur
4.9 rasa
rada pait, tart
crunchy, jus, manis
4.10 asal
Unknown
China, Indonesia, Philippines, Vietnam
4.11 mundak akeh ing
4.12 budidoyo
4.12.1 Koleksi lemah
Inggih-lemes
mining, loam, Inggih-lemes
4.12.2 PH lemah
4.12.3 Kahanan iklim
Cold, Hot
Anané angin, Cold, garing, tanpa frosts
5 Facts
5.1 facts about
Character length exceed error
- Wiji saka woh Rambutan beracun lan bisa ngrusak sistem pencernaan.
- woh iki menehi roso smoky nalika dipangan pepe.
- woh iki simbol cinta lan Roman ing China.
5.2 Ing Minuman Beralkohol
5.2.1 Wine
5.2.2 Beer
5.2.3 roh
5.2.4 koktail
5.3 Produksi
5.3.1 Top Producer
5.3.2 Negara sing
Canada, France, India, Amerika Serikat saka Amerika
Australia, India, Afrika Kidul, Thailand, Amerika Serikat saka Amerika
5.3.3 Top Importir
Amerika Serikat saka Amerika
Hong Kong
5.3.4 Top Used
6 Jeneng èlmiah
6.1 Jeneng botani
Lycium barbarum
Litchi chinensis
6.2 sinonim
Wolfberry
Litchi Nephelium
7 Klasifikasi
7.1 domain
7.2 Inggris
7.3 Subkingdom
Tracheobionta
Tracheobionta
7.4 Division
7.5 kelas
7.6 subkelas
7.7 supaya
7.8 Family
7.9 genus
7.10 spesies
7.11 Generic Group