Longans (raw) nutrition facts
Dimocarpus longan
100 grams of longans, raw contain 60 calories, 1.3 g of protein, 15 g of carbohydrates and 0.1 g of fat. It is an excellent source of vitamin C (93% DV). Most of its calories (91%) come from carbs.
Nutrition Facts
Calories60
% Daily Value*
Total fat 0.1 g0%
Trans fat 0 g
Cholesterol 0 mg0%
Sodium 0 mg0%
Total carbohydrate 15.1 g5%
Dietary fiber 1.1 g4%
Protein 1.31 g3%
Calcium 1 mg0%
Iron 0.13 mg1%
Potassium 266 mg6%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calorie breakdown
Protein 8%Carbs 91%Fat 1%
60calories
1.31 gprotein
15.1 gcarbs
0.1 gfat
Values shown for 100 g.
Rich in
- Vitamin C93%
- Copper19%
- Riboflavin (B2)11%
% Daily Value per 100 g
Full nutrient profile
Amounts per 100 g. Change the serving size in the label above.
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin C | 84 mg | 93% |
| Thiamin (B1) | 0.03 mg | 3% |
| Riboflavin (B2) | 0.14 mg | 11% |
| Niacin (B3) | 0.3 mg | 2% |
| Vitamin B12 | 0 µg | 0% |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium | 1 mg | 0% |
| Iron | 0.13 mg | 1% |
| Potassium | 266 mg | 6% |
| Magnesium | 10 mg | 2% |
| Phosphorus | 21 mg | 2% |
| Zinc | 0.05 mg | 0% |
| Copper | 0.17 mg | 19% |
| Manganese | 0.05 mg | 2% |
Fats
| Nutrient | Amount | % DV |
|---|---|---|
| Trans fat | 0 g | - |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Water | 82.8 g | - |
How it compares to other fruits and fruit juices
| Per 100 g | Longans (raw) | Category average | Difference |
|---|---|---|---|
| Calories | 60 | 87.3 | -31% |
| Protein | 1.31 g | 0.91 g | +43% |
| Total carbohydrate | 15.1 g | 21.6 g | -30% |
| Total fat | 0.1 g | 0.55 g | -82% |
| Dietary fiber | 1.1 g | 2.45 g | -55% |
| Sodium | 0 mg | 16.1 mg | -100% |
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Source: USDA FoodData Central, SR Legacy, FDC ID 169089. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.