thaifruits
TRANSCRIPT
IntroductionThailand has been exporting fresh fruits for several years now and the
Department of Agricultural Extension, Ministry of Agriculture and Cooperatives has
noted that the export of fresh fruits has increased in quantities. However it is still low
compared with total production. A publicity campaign, therefore, has been launched to
acquaint foreign overseas importers and consumers with Thai fruit.
This booklet is an attempt to give clear and accurate information about
fruits in Thailand. It is meant to be a handbook for exporters, importers and consumers,
to promote the policy of exporting quality fruits in great quantities. Scientific names of
fruits are given together with Romanized Thai names. For further information, please
contact the Fruit Tree Promotion Group, Bureau of Agricultural Commodity Promotion
and Management, Department of Agricultural Extension, Chatuchak, Bangkok 10900
Thailand. Tel. 66-2940-6117
www.cpd.go.th www.thaicooperative.com
Cooperative Business Development Office
Preface for Chinese Version Publishing
Cooperative Business Development Office, Cooperative Promotion Department and Fruit
Tree Promotion Sub-division, Bureau of Agricultural Commodities Promotion and Management, Depart-
ment of Agricultural Extension published çFruit in Thailandé in Chinese in order to disseminate
information of cooperativesû fruit products and to expand market channel to gigantic fruit market in
China.
Cooperative Business Development Office,
Cooperative Promotion Department
12 Krungkasem Rd. Theves, Bangkok 10200
Tel. 66-2628-5534, 66-2282-6306
Fax : 66-2628-5534
E-mail : [email protected]
SECOND EDITION 1,000 COPIES
2006, OCTOBER
www.cpd.go.th www.thaicooperative.com
Cooperative Business Development Office
C O N T E N T S
2
Common name : Banana
Thai name : Kluai
Scientific name : Musa spp.
BANANA°≈⫬
3
Kluai Hom
Weight : approximately 150 g/fruit, thickskin
Colour : bright yellow skin; yellowishwhite flesh
Taste : sweet and fragrant
Kluai Khai
Weight : approximately 50 g/fruit, thinskin
Colour : golden yellow skin; yellowishorange flesh
Taste : sweet with appetizing fragrance
Kluai Namwa
Weight : approximately 100 g/fruit, skinof moderate thickness
Colour : smoky yellow skin; white stickyflesh
Taste : sweet
Usage
- Eaten fresh.- Added in fruit salad and desserts.- Make pies, cakes and blender drinks.
Nutrition
Good source of energy and rich ofvitamins A, C, B6 and potassium.(recommened for patients suffering fromhigh blood pressure)
Storage
- mature green banana: 2-4 weeks at 13-14 ÌC, 90-95 % RH
- ripen banana: 5-10 days at 15-20 ÌC, 90-95 % RH
- depending on cultivar and maturity stage.If refrigerated, the skins will turn blackrapidly.
Season
availability : year round(peak period of Kluai Khai : Aug.-Nov.)
Kluai Hom
Kluai Khai
Kluai Namwa
4
DRAGON FRUIT·°â«¡—ß°√
Common name : Dragon Fruit
Thai name : Kaeo Mangkon
Scientific name : Hylocereus spp.
5
White Flesh
Shape : elliptical shaped fruit with greensepals
Colour : pink skin; white soft and juicyflesh with tiny black seeds
Taste : sweet
Red Flesh
Shape : elliptical shaped fruit with greensepals
Colour : pink skin; pink soft and juicyflesh with tiny black seeds
Taste : sweet
Preparation and eating
1. Cut the fruit in half lengthwise.2. Cut each half into two pieces.3. Slice lengthwise into four pieces.
Usage
- Eaten fresh.- Added in fruit salad.- Make juice.
Nutrition
Rich of vitamin C and fiber. The red fleshvariety contains lycopene which is a natu-ral antioxidant known to fight cancer, heartdisease, and lower blood pressure.
Storage
14 days at 10 Ì C, 90% RH
Season
availability : year roundpeak period: May-Oct.
6
DURIAN∑ÿ‡√’¬π
Common name : Durian
Thai name : Thurian
Scientific name : Durian zibethinus Murr.
6
7
King of tropical fruitsVarieties
Chani
Shape : the base tapers to a point at thestalk, the tip is broad and obtuse
Weight : 2-4 kgColour : greenish brown skin; golden
yellow fleshTaste : sweet
Kan Yao
Shape : globularWeight : 2-5 kgColour : greenish brown skin; creamy
yellow fleshTaste : sweet, firm and mellow
Kradum Thong
Shape : globularWeight : 1.5-3 kgColour : greenish brown skin; intense
yellow fleshTaste : sweet, firm and mellow
Mon Thong
Shape : elongated, the base has apronounced beak
Weight : 2-5 kgColour : golden brown skin; creamy
yellow fleshTaste : sweet
Preparation and eating
1. The fruit ready for eating must have agood smell.
2. Slit the fruit with a knife from end to end,along two of the grooves in the skin in thecenter of the sections, on opposite sides ofthe fruit.
3. Prise apart the slits to open the fruit.4. Separate the sections.5. Take out the segments and remove the
seed.
Usage
- Eaten fresh, frozen.- Make cakes, ice-cream.
Nutrition
High in energy, protein and various minerals.
Storage
- mature unripe durian: 10-15 days at 14-16 ÌC, 85-90% RH
- ripen durian (whole fruit): 7-14 days at 13-15 ÌC, 90-95% RH
- without refrigeration the ripen fruit has ashelf life only 2-5 days. The pulp can berefrigerated up to 7 days in closed packaging or frozen for later use.
Season
availability : year roundpeak period : Apr.-Aug.
Chani
Kan Yao
Kradum Thong
Mon Thong
8
GUAVAΩ√—Ëß
Common name : Guava
Thai name : Farang
Scientific name : Psidium guajava L.
9
Varieties
Pan Si Thong
Shape : globularWeight : 500-700 gColour : light green skin, white fleshTaste : crispy, sweet and slightly sour
Preparation and eating
1. Use a knife to slice the fruit lengthwiseinto 4-6 pieces.
2. Slice off the part containing the seeds.
Usage
- Eaten fresh.- Make juice.- Added in fruit salad, green salad.
Nutrition
Rich of vitamin C, dietary fiber and vita-min B2.
Storage
- mature-green and partially-ripe: 2-3 weeks at 8-10 ÌC, 90-95% RH
- fully ripe: 1 week at 5-8 ÌC, 90-95% RH
Season
availability : year round
10
JACK FRUIT¢πÿπ
Common name : Jackfruit
Thai name : Khanun
Scientific name : Artocarpus heterophyllus Lam.
11
There are many jackfruit varietiesin Thailand and these varieties areseparated into 2 main groups as follows :
1. The yellow flesh group
Shape : ovate or oblongWeight : 7-15 kgColour : yellowish brown skin;
golden yellow fleshTaste : sweet and fragrant Jackfruits of
this group are planted widely.
2. The yellowish orange flesh group
Shape : ovate or oblongWeight : 7-15 kgColour : yellowish brown skin;
yellowish orange fleshTaste : sweet and fragrant
Preparation and eating
1. Cut the fruit in half lengthwise.2. Wipe out all the latex with paper.3. Remove the core.4. Place each the half fruit on a table or a
flat surface; press the skin along theedge down with your hands to separatefruit sections
5. Pull out each section.6. Cut open the flesh and remove the seed.
Usage
- Eaten fresh and frozen.- Added in fruit salad, ice-cream and
desserts.
Nutrition
High in protein, calcium, phosphorus,vitamins A and C.
Storage
2-4 weeks at 12-14 ÌC, 85-90% RHdepending on cultivar and maturity stage.The pulp can be refrigerated up to 7 daysin closed packaging.
Season
availability : year roundpeak period : Apr.-May
12
JAVA APPLE™¡æŸà
Common name : Wax jambu, Wax apple. Java apple
Thai name : Chomphu
Scientific name : Syzygium samarangense (Blume) Merr.&L.M.Perry
13
Varieties
Thapthim Chan
Shape : big bell shaped fruitColour : shiny and dark red skin; white
thick firm and crispy flesh;no seed
Taste : sweet and fragrant
Thun Klao
Shape : cone shaped fruit.Colour : shiny and pale green
skin; white thick firmand crispy flesh; no seed
Taste : sweet with a touch of flavor
Preparation and eating
1. Cut the fruit in half lengthwise.2. Slice each half lengthwise into two pieces.3. Arrange the pieces on a plate.
Usage
- Eaten fresh.- Added in fruit salad, green salad.
Nutrition
Good source of vitamins C, B2 and phos-phorus.
Storage
1-2 weeks at 12-14 ÌC, 90-95% RH
Season
availability : year roundpeak period : Jan.-Mar.
Thapthim Chan
Thun Klao
14
LONGAN≈”‰¬
Common name : Longan
Thai name : Lamyai
Scientific name : Dimocarpus longan Lour.
15
Varieties
Biao Khiao
Shape : globular, but the top distortedColour : brownish green skin; white fleshTaste : sweet and fragrant
Do
Shape : flattened spherical shapeColour : brown skin; white fleshTaste : sweet
Si Chomphu
Shape : globularColour : reddish brown skin; white
flesh with slightly pinkTaste : sweet and fragrant
Preparation and eating
1. Slit the skin with a knife or usinga strong thumb-nail around the fruitfrom end to end.
2. Remove the skin.3. Remove the seed.
Usage
- Eaten fresh and frozen.- Added in fruit salad and desserts.
Nutrition
High in sugar and vitamin C.
Storage
2-3 weeks at 4-7 ÌC, 90-95% RH
Season
availability : year roundpeak period : Jun.-Aug.
Biao Khiao
Do
Si Chomphu
16
LONGKONG≈Õß°Õß
Common name : Longkong
Thai name : Longkong
Scientific name : Aglaia sp.
17
Shape : globularColour : creamy yellow skin;
smoky white fleshwith bitter seeds
Taste : sweet with slightlysour and fragrant
Preparation and eating
1. Press lightly with your fingersto break and open the skinat the stalk point.
2. Separate the fruit in half.3. Take the flesh out and it is ready
for eating, do not bite the seedbecause it is bitter.
Usage
Eaten fresh.
Nutrition
Good source of vitamins C, B1, niacin andphosphorus.
Storage
2-3 weeks at 18 ÌC, 90% RH
Season
availability : May-Sep.
18
LYCHEE≈‘Èπ®’Ë
Common name : Lychee, Lichi
Thai name : Linchi
Scientific name : Litchi chinensis Sonn.
19
Varieties
Honghuai
Shape : ovalColour : pinkish red skinTaste : sweet, slightly sour and fragrant
Kimcheng
Shape : globular; small seedColour : bright red skinTaste : sweet, slightly sour and fragrant
O-hia
Shape : heart shapedColour : dark red skinTaste : sweet, slightly sour and fragrant
Chakraphat
Shape : globularColour : bright red skinTaste : sweet, slightly sour and fragrant
Preparation and eating
1. Slit the skin with a knifeor using strong thumb-nailaround the fruit from end to end.
2. Remove the skin.3. Remove the seed.
Usage
- Eaten fresh and frozen.- Make juice and jam.- Added in desserts.
Nutrition
Very good source of vitamin C.
Storage
3-5 weeks at 2-5 ÌC, 90-95% RH Do notleave the fruits directly exposed to ambientair because the red rind will turn dark brownrapidly
Season
availability : Apr.-Jun.
Honghuai
Kimcheng
O-hia
Chakraphat
20
MANGO¡–¡à«ß
Common name : Mango
Thai name : Mamuang
Scientific name : Mangifera indica L.
21
Varieties
Khiao Sawoei
Shape : oblongColour : dark green skin; yellowish
white fleshTaste : sweet, slightly sour and crispy
Itûs better to eat at mature greenstage
Rad
Shape : ovate with rounded tipColour : yellowish orange skin;
yellowish orange fleshTaste : sweet and slightly sour
Nam Dokmai
Shape : ovate with sharppointed tipColour : golden yellow skin;
deep yellow fleshTaste : sweet and fragrant
Preparation and eating
ripe mango
1. Carve the flesh lengthwise on both sides,keeping the knife as close as possibleto the seed.
2. Chop into squares.3. Eat with a fork.
Usage
- Eaten fresh and frozen.- Make juice, jam and sauce.- Added in fruit salad and desserts.
Nutrition
Rich of vitamins A, C, dietary fiber andvarious minerals.
Storage
2-3 weeks at 10-13 ÌC, 85-90% RH
Season
availability : year roundpeak period : Mar.-May
Khiao Sawoei
Rad
Nam Dokmai
22
MANGOSTEEN¡—ߧÿ¥
Common name : Mangosteen
Thai name : Mangkhut
Scientific name : Garcinia mangostana L.
23
Queen of tropical fruitsShape : globularWeight : 70-110 gColour : thick skin with dark
purple colour; white fleshTaste : sweet juicy and mild fragrant
Preparation and eating
1. Cut the rind around the middle.2. Open the fruit, the segments inside will
stick to the basal part.3. Use a fork to lift the segments out.
Usage
- Eaten fresh and frozen.- Added in fruit salad and desserts.
Nutrition
Good source of vitamins B1, B2, C,various minerals and dietary fiber.
Storage
3-4 weeks at 13 ÌC, 90-95% RH
Season
availability : Apr.-Dec.peak period : Apr.-Aug.
24
PAPAYA¡–≈–°Õ
Common name : Papaya
Thai name : Malako
Scientific name : Carica papaya L.
25
Varieties
Khaek Dam
Shape : cylindrical shapewith a pointed tip
Colour : reddish orange skin; red fleshTaste : sweet
Khaek Nuan
Shape : cylindricalColour : yellow skin;
yellowish orange fleshTaste : sweet
Preparation and eating
1. Cut the fruit crosswise into rings.2. Peel with a knife.3. Remove the seeds.4. Cut into pieces for eating.
Usage
- Eaten fresh.- Added in fruit salad and desserts.
Nutrition
High in fiber, vitamins A, C and potas-sium.
Storage
1-3 weeks at 13 ÌC, 85-90% RH
Season
availability : year round
Khaek Dam
Khaek Nuan
26
PINEAPPLE —∫ª–√¥
Common name : Pineapple
Thai name : Supparot
Scientific name : Ananas comosus (L.)Merr.
27
Varieties
Pattawia
Shape : big, cylindrical, andshallow seedy sections
Colour : dark green or yellowishorange rind; mild yellow flesh
Taste : sweet and sour
Phuket (Trat Si Thong)
Shape : medium, cylindrical,and bulging seedy sections
Colour : brownish yellow rind;bright yellow flesh
Taste : pungent sweet fragrant
Preparation and eating
1. Remove the rind with a kniferemove all the seedy sections.
2. Slice the fruit lengthwiseinto 8-10 pieces.
3. Remove the core.4. Cut up the pieces crosswise
and arrange them on a plate.
Usage
- Eaten fresh.- Make juice and jam.- Added in fruit salad, green
salad and desserts.
Nutrition
High in vitamin C (Fresh pineapple isthe perfect ending to a dinner because itsenzymes aid digestion)
Storage
- Pattawia variety: 2-4 weeks at 7-13 ÌC, 85-90% RH
- Phuket variety: 1-2 weeks at 15-20 ÌC, 85-90% RH
Season
availability : year roundpeak period : Apr.-Jul.
Pattawia
Phuket (Trat Si Thong)
28
PUMMELO â¡‚Õ
Common name : Pummelo, Pomelo, Shaddock
Thai name : Som-o
Scientific name : Citrus grandis Osbeck.
: syn. C. maxima Merr.
29
Varieties
Khao Namphung
Shape : pear shapedColour : yellowish green skin;
yellowish brown fleshTaste : sweet
Khao Phuang
Shape : pear shaped, with a pronouncedbasal topknot
Colour : yellowish green skin; white fleshTaste : sweet and slightly sour
Thong Di
Shape : globularColour : dark green skin; pink fleshTaste : sweet and juicy
Preparation and eating
1. Use a knife to curve the outergreen skin off.
2. Use a knife to peel off the whitefleshy part of the skin.
3. Use a knife to separate the fruitinto two pieces.
4. Separate into segments.5. Remove the skin on the
segments, and the seeds.
Usage
- Eaten fresh.- Make Juice.- Added in fruit salad.
Nutrition summary
High in vitamins C, B1 and phosphorus.
Storage
4-6 weeks at 12-15 ÌC, 95% RH
Season
availability : year roundpeak period : Oct.-Dec.
Khao Namphung
Khao Phuang
Thong Di
30
RAMBUTAN‡ß“–
Common name : Rambutan
Thai name : Ngo
Scientific name : Nephelium lappaceum L.
31
Varieties
Rong Rian
Shape : ovateColour : bright red skin with green hair;
white fleshTaste : sweet and fragrant
Si Chomphu
Shape : ovateColour : pink skin with pink hair;
white fleshTaste : sweet
Preparation and eating
1. Cut the fruit in lengthwise.2. Remove the seed.
Usage
- Eaten fresh and frozen.- Make jam.- Added in fruit salad and desserts.
Nutrition
High in vitamin C and potassium, variousminerals and dietary fiber.
Storage
3-5 weeks at 2-5 ÌC, 90-95% RHDo not leave the fruits directly exposed toambient air, because the hair and red rindwill turn dark brown rapidly.
Season
availability : Apr.-Aug.
Rong Rian
Si Chomphu
32
SALA –≈–
Common name : Sala
Thai name : Sala
Scientific name : Salacca sp.
32
33
Varieties
Nern Wong
Shape : pear shapedColour : dark brown scaly skin;
thick soft and juicy yellow flesh;small seeds
Taste : sweet with a touch of sourflavor
Preparation and eating
1. Hold the fruit with both hands.2. Break the skin the small end with
your fingers.3. Pull it off around the fruit anticlockwise.4. Arrange flesh on a plate.
Usage
- Eaten fresh.- Make juice, jam and pickle (in syrup).
Nutrition
Good source of vitamins C and B2.
Storage
: 8-10 days at ambient condition: 3-5 weeks at 2-5 ÌC, 90-95% RH
Season
availability : year roundpeak period : Apr.-Aug.
34
SUGAR APPLEπâÕ¬Àπà“
Common name : Sugar Apple
Thai name : Noina
Scientific name : Annona squamosa L.
35
Varieties
Fai
Shape : heart shapedColour : green skin; white fleshTaste : sweet and fragrant
Nang
Shape : heart shapedColour : golden yellow skin; white fleshTaste : sweet and fragrant
Preparation and eating
1. The fruit is soft fragrant when ripe.2. Break the fruit open with your hands.3. Eat the flesh with a spoon, discarding
the seeds and skin.
Usage
Eaten fresh.
Nutrition
Good source of vitamins C and B2.
Storage
: 5-7 days at 12-15 ÌC, 90-95% RH: 2-3 days at ambient temperature
Season
availability : year roundpeak period : Apr.-Aug.
Fai
Nang
36
SWEET TAMARIND¡–¢“¡À«“π
Common name : Tamarind
Thai name : Ma-kham Wan
Scientific name : Tamarindus india L.
37
Varieties
Prakai Thong
Pod shape : big and slightly straight podColour : brown and dusty shell; thick
and soft with light brown fleshTaste : sweet
Khanti
Pod shape : medium and straight podColour : light brown shell;
soft and brown fleshTaste : sweet with a slightly
sour flavor
Intha-phalum
Pod shape : medium and slightlycurved pod
Colour : brown shell;soft with dark brown flesh
Taste : sweet with a touchof sour flavor
Sri Chomphu
Pod shape : straight podColour : light brown shell; reddish
brown soft flesh; seeds canbe removed easily
Taste : sweet with a touch of sourflavor
Si Thong
Pod shape : big and curved podColour : brown shell; soft
and reddish brown fleshTaste : sweet
Preparation and eating
1. Pick up a sweet tamarind pod.2. Crack the pod and remove the shell.3. Remove lateral vein fiber from the flesh.4. Arrange all sweet tamarind flesh
on a tray.
Usage
Eaten fresh.
Nutrition
High in calcium, phosphorus, iron, vita-mins B1, B2 and C.
Storage
(in plastic bags at the ambient condition)- dry ripe pods : 4 months- dry ripe pulp : 3 months
Season
availability : Late Dec.-Feb.
Prakai Thong
Khanti
Intha-phalum
Sri Chomphu
Si Thong
38
TANGERINE ⡇¢’¬«À«“π
Common name : Tangerine
Thai name : Som Khiao Wan
Scientific name : Citrus reticulata Blanco.
39
Shape : flattened sphere with easilyseparated sections
Colour : thin yellowish green rind,easy to peel off
Taste : sweet and slightly sour, juicy
Preparation and eating
1. Break open the fruit by pressingyour thumbs at the dented spotin the bottom.
2. Separate the fruit in half.3. Peel the rind and remove all the fibrous
filaments.
Usage
- Eaten fresh.- Make juice.
Nutrition
High in potassium, Betacarotene and vitamin C.
Storage
2-4 weeks at 5-8 ÌC, 90-95% RH
Season
availability : year roundpeak period : Oct.-Feb.
40
YOUNG COCONUT¡–æ√â“«ÕàÕπ
Common name : Coconut
Thai name : Maphrao On
Scientific name : Cocos nucifera L.
41
Varieties
Nam Hom
Shape : globularColour : green skin, white fleshTaste : tender and sweet flesh;
sweet and scent water
Preparation and eating
1. Pare the outer rind from the bottomof the coconut(opposite the stalk).
2. Cut the bottom of the fruit wide enoughfor a spoon to scrape the flesh inside.
3. Drink the juice with a straw and eatthe flesh with a spoon.
Usage
- Eaten fresh (water and white flesh).- Make pie, jelly and desserts.
Nutrition
Good source of vitamins B1, B2, C, mag-nesium, potassium, phoshorus, manganese,calcium and copper.
Storage (de-husked or shaped young fruit)- wrapped : 3-4 weeks at 3-6 ÌC,
90-95 % RH- non wrapped : 2-7 days
at ambient temperature
Season
availability : year round
42
Miscellaneous fruits
“‡°
Common name : Bread fruitThai name : Sa-keScientific name : Artocarpus altilis (Parkinson) Fosberg
·§πµ“≈Ÿª
Common name : CantaloupeThai name : CantaloupeScientific name : Cucumis melo L.
¡–‡øóÕß
Common name : Carambola, Star fruitThai name : MafuangScientific name : Averrhoa carambola L.
¡–ª√“ß
Common name : Gandaria, Maprang, Marian plumThai name : Ma-prangScientific name : Bouea macrophylla Griff.
43
Õßÿàπ
Common name : GrapeThai name : A-ngunScientific name : Vitis spp.
æÿ∑√“
Common name : JujubeThai name : PhutsaScientific name : Zizyphus mauritiana Lam.
¡–π“«
Common name : LimeThai name : ManaoScientific name : Citrus aurantifolia Swingle
‡ “«√
Common name : Passion fruitThai name : SaowarotScientific name : Passiflora spp.
44
Miscellaneous Fruits
∑—∫∑‘¡
Common name : PomegranateThai name : ThapthimScientific name : Punica granatum L.
√–°”
Common name : RakamThai name : RakamScientific name : Salacca sp.
°√–∑âÕπ
Common name : SantolThai name : Kra-thonScientific name : Sandoricum koetjape Merr.
syn. S. indicum Cav.
≈–¡ÿ¥
Common name : SapodillaThai name : La-mutScientific name : Manilkara zapota (L.) van Royen
syn. Achras sapota L.
45
¡–¬¡
Common name : Star gooseberry, jimblingThai name : Ma-yomScientific name : Phyllanthus acidus Skeels
syn. P. distichus (L.)Mull. Arg.
µ√Õ‡∫Õ√’
Common name : StrawberryThai name : StrawberryScientific name : Fragaria spp.
⡵√“/ ⡇™âß
Common name : Acidless orangeThai name : Som Tra/Som ChengScientific name : Citrus sinensis Osb.
·µß‚¡
Common name : Water melonThai name : TaengmoScientific name : Citrullus lanatus (Thunb.) Matsum. & Nakai
46
Fruit
Thai Fruit Composition Tables (per 100 g edible portion)
g kcal g g g g g
Banana (Kluai Namwa) 69 122 0.8 0.2 29 24 0.9Banana (Kluai Hom) 77.2 92 1.8 0.7 19.6 - 0.7Banana (Kluai Khai) 67.7 126 1.4 0.2 29.7 2.2 1Dragon fruit 84.1 66 1.4 1.2 12.4 2.6 0.9Durian (Chani) 65.6 158 2.7 5.1 25.4 4.1 1.3Durian (Mon Thong) 62.9 163 2.2 3.7 30.1 3.1 1.1Grape (green variety) 85.4 57 0.5 0.1 13.5 1.1 0.5Grape (red variety) 85.1 58 0.5 0.1 13.8 1.1 0.5Guava 86.5 52 0.7 0.1 12.1 3.7 0.6Jackfruit 76.9 91 1 0.3 21 2.3 0.8Java apple, Wax apple 92 31 0.5 0.1 7.3 1.1 0.2Jujube 87 50 1 0.1 11.3 2.2 0.6Langsat 82.9 67 0.9 0.1 15.6 - 0.5Longan 80.5 76 1.2 0.1 17.5 0.9 0.7Lychee, Litchi 83.3 65 1 0.2 14.9 - 0.7Mango (Nam Dokmai; ripe) 79.6 80 0.9 0.2 18.8 1.2 0.6Mango (Kaew; ripe) 76.7 93 0.6 0.1 22.4 1.6 0.2Mango (Khiao Sawoei; mature green) 78.6 85 0.8 0.2 19.9 2.7 0.5Mangosteen 80.9 76 0.5 0.1 18.4 1.7 0.2Marian plum, Gandaria 86.6 53 0.4 0 12.8 1.5 0.2Papaya 89.2 41 0.5 0.1 9.5 1.3 0.6Pineapple 84.4 61 0.4 0.1 14.7 1.2 0.5Pomegranate 83.9 65 0.6 0.1 15.4 - -Pummelo, Pomelo 88.5 46 0.7 0.4 9.9 0.7 0.6Rakam 84.5 60 0.5 0.1 14.3 - 0.6Rambutan 80.9 76 1 0.2 17.6 2 0.4Sapodilla 77.1 92 0.6 0.5 21.2 8.1 0.6Sugar apple 72.4 109 1.3 0.2 25.5 2.7 0.6Sweet orange 84 63 1.2 0.1 14.2 2.4 0.5Sweet tamarind 12.4 333 2.9 0 80.4 - 4.3Tangerine 88.4 45 1 0.2 9.9 1.5 0.5
Water melon 93.8 25 0.6 0 5.4 0.3 0.1
Source : Institute of Nutrition, 1999, Thai Food composition Tables, Mahidol University, Thailand.
Wate
r
Ener
gy
Pro
tein
Fat
Carb
ohydra
te
Die
tary
fib
er
Ash
47
mg mg mg mg mg mg mg mg mg mg mg mg mg
10 30 0.6 5 248 0.05 0.1 132 22 0.05 0.03 11 1214 21 - - - 0.12 0.2 - - - - - 116 22 0.6 10 328 0.04 0.1 345 58 0.03 0.11 1.1 1.29 32 - - - - - - - - - - 77 35 0.9 29 422 0.13 0.2 - - 0.34 0.22 1.5 3029 34 1.1 6 436 0.11 0.2 - - 0.28 0.19 2.1 368 23 0.6 12 151 0.42 0.1 - - 0.03 0.04 0.2 79 20 0.5 11 138 0.07 0.1 - - 0.03 0.03 0.2 110 17 0.5 15 164 0.03 0.4 - - 0.04 0.08 1.3 14512 14 - 30 215 0.22 0.2 - - 0.02 0.08 0.7 475 15 0.7 66 107 - - - - 0.01 0.21 1.1 3214 6 0.4 - - - - - - 0.01 0.21 1.1 325 35 0.7 - - 0.09 0.2 - - 0.08 0.04 1.7 246 36 0.3 7 224 0.13 0.2 - - 0.02 0.06 0.9 246 31 0.7 - 180 0.07 0.2 - - 0.02 0.1 0.9 296 16 0.3 3 144 0.1 0.1 897 149 0.11 0.06 1.8 534 10 0.3 - - - - 1,120 187 - - - -6 15 0.2 3 142 0.06 0.1 192 32 0.07 0.02 0.5 299 14 0.5 - - 0.11 0.1 - - 0.09 0.06 0.1 29 4 0.3 - - - - - - 0.11 0.05 0.5 10015 15 1.1 24 230 0.02 0.1 1,043 174 0.04 0.05 0.4 4911 9 0.2 5 119 0.04 0.1 11 2 0.09 0.04 0.3 728 - - - - - - - - - - - -15 20 0.6 - - - - 0 0 0.04 0.02 0.4 528 18 0.4 - - - - - - - 0.2 - 620 19 0.4 3 131 0.07 0.1 - - 0.01 0.01 1 3715 10 0.2 22 157 0.03 0.1 - - 0.03 0.02 0.4 1925 35 0.6 7 224 - - - - 0.1 0.13 12 -26 23 0.3 5 145 0.03 0 - - 0.08 0.03 0.5 34141 165 0.9 - - - - - - 0.46 0.01 1.3 7529 21 0.4 33 162 0.07 0.1 72 12 0.05 0.03 0.4 15
10 19 0.2 6 78 0.03 0.1 - - 0.03 0.03 0.2 6
Minerals Vitamins
Calc
ium
Phosp
horu
s
Iron
Sodiu
m
Pota
ssiu
m
Copper
Zin
c
Bet
a-c
aro
tine
Tota
l vitam
in A
B1 (
Thia
min
e)
B2 (
Rib
oflavin
)
Nia
cin
C
48
49
50
51