Durian fruit nutrition facts

One of its own kinds, Durian fruit is delicious, soft, succulent and very popular for
its unique characteristics. Durian is widely revered as the "King of Fruits" in the
South-East Asian countries.
The tree is tropical in origin and belongs to the genus Durio, family of Malvaceae;
a large family of plant species which also include some of the interesting
relatives such as hibiscus, okra, etc. It is botanically known as Durio zibethinus.

Inside view of
durian cut
section. Goldenyellow flesh
bulbs (Durio
zibethinus)

Durian fruits in
the market. Note
for the dark green
husk covered with
sharp thorns.

The exotic durian is native to Brunei, Indonesia and Malaysia. While there are 30
known species of Durio exist only nine of them have been identified as producing
edible fruits. Durian tree starts bearing fruits after four or five years after
plantation. The tree grows up to 50 meters in height depending on the species.
Durian is a seasonal fruit; its season lasts typically from June until August, which
coincides with that of the other tropical specific fruits
like mangosteen, jackfruit, and mango.
The fruit is distinctive for its large size, unique odor, and formidable thorncovered husk. It can reach up to 30 cm (12 in) long and 15 cm (6 in) in diameter,
and typically weighs one to four kilograms (two to seven lb). In shape, it varies
from round to oblong; color of its husk (rind) is green with brown; and its flesh
features creamy-yellow to saffron color depending upon the species.
The flesh or pulp can be consumed at various stages of ripeness, and is used as
flavor base in a wide variety of culinary and sweet preparations in Southeast
Asian cuisines. Durian seeds are small, round to oval shape and appear like that

of jackfruit seeds. Although boiled seeds can be eaten safely, many discard
them. The seeds feature a bland taste akin to jackfruit seeds.
Its edible flesh emits a distinctive odor which can be described as strong and
penetrating even when the husk is intact; this unusual stinky and intense odor of
the fruit may have prompted many people to express diverse and peculiar
opinions ranging from deep appreciation to disgusting about durian.

Health benefits of Durian fruit

Durian, like other tropical fruits such as Banana, avocado, and jackfruit, is
rich in energy, minerals and vitamins. 100 g fresh fruit provides 147
calories.

The fruit is made of soft, easily digestible flesh made of simple sugars like
fructose and sucrose that when eaten replenish energy and revitalize the
body instantly. Though it contains a relatively high amount of fats among
fruits, it is free from saturated fats and cholesterol.

Durian is rich in dietary fiber, which makes it a good bulk laxative. The
fiber content helps to protect the colon mucous membrane by decreasing
exposure time and as well as binding to cancer-causing chemicals in the
colon.

The durian fruit is a good source of antioxidant vitamin-C (about 33% of

RDA). Consumption of foods rich in vitamin C helps the body develop
resistance against infectious agents and scavenge harmful free radicals.

The fruit is an excellent source of health benefiting B-complex groups of

vitamins; a rare feature among fruits, such as niacin, riboflavin,
pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin
(vitamin B-1). These vitamins are essential for the body as it requires them
from external sources to replenish.

Further, it also contains a good amount of minerals like manganese,

copper, iron and magnesium. Manganese is used by the body as a cofactor for the antioxidant enzyme, superoxide dismutase. Copper is
required in the production of red blood cells. Iron is required for red blood
cell formation.

Fresh durian fruit is a very rich source of potassium. Potassium is an

important electrolyte of cell and body fluids that helps controlling heart
rate and blood pressure.

Additionally, it also contains high levels of essential amino

acid, tryptophan (also known as "nature's sleeping pill") which in the
body metabolizes into serotonin and melatonin; these neuro-chemicals

have important functions like sleep induction and in the treatment of

epilepsy.

See the table below for in depth

analysis of nutrients:
Durian fruit (Durio zibethinus),
Nutrition value per 100 g.
(Source: USDA National Nutrient
data base)
Principle

Nutrien Percentag
t Value e of RDA

Energy

147 Kcal 7%

Carbohydrate
27.09 g
s

21%

Protein

1.47 g

2.5%

Total Fat

5.33 g

20%

Cholesterol

0 mg

0%

Dietary Fiber

3.8 g

10%

Folates

36 mcg

9%

Niacin

1.074
mg

7%

Pantothenic
acid

0.230
mg

4.5%

Pyridoxine

0.316
mg

24%

Riboflavin

0.200
mg

15%

Vitamins

Thiamin

0.374
mg

31%

Vitamin A

44 IU

1.5

Vitamin C

19.7 mg 33%

Electrolytes
Sodium

2 mg

0%

Potassium

436 mg

9.5%

Calcium

6 mg

0.6%

Copper

0.207
mg

23%

Iron

0.43 mg 5%

Magnesium

30 mg

7.5%

Manganese

0.325
mg

14%

Phosphorus

39 mg

6%

Zinc

0.28 mg 2.5%

Minerals

Phytonutrients
Carotene-

6 mcg

--

Carotene-

23 mcg

--

Luteinzeaxanthin
Selection and storage
The durian fruit is native to Southeast Asia. It is sold in markets all over the Asian
world and is also imported in the United States and Europe. People have
differences in preferences regarding ripeness, while some like slightly ripened,
tart flavored durians while others might like to cherish over ripened. Usually, ripe
fruit that falls off the tree is collected and put to sell.

In the store, choose a durian fruit with firm stalk. Outside their native habitat, it
is one of the expensive fruits; some of its varieties like D24 (Sultan) is in high
demand and commands higher price. The fruit can also be stored in the
refrigerator for few days.

Preparation and serving methods

Cut and open durian fruit
with a knife.
Video courtesy: algysea
Outer surface of the Durian fruit is fully covered with sharp spikes, capable of
causing cuts; it is therefore, one should be careful while handling it. Cut open the
fruit longitudinally the same way you do in Jackfruits to expose the underlying
creamy yellow pulp. Slice the pulp to remove seeds.
Here are some serving tips:

Durian fruit pastry.

Photo courtesy: VirtualErn

Durian fruit is used as a flavor base in a wide variety of sweet edibles such
as traditional Malay candy, ice kachang, dodol, biscuits, etc.

It is also used in the preparation of ice-cream, milkshakes, Yule logs and

cappuccino.

Red-fleshed durian is traditionally added to sayur, an Indonesian soup

made from fresh water fish.

Ikan brengkes, a fish cooked in a durian-based sauce, traditional in

Sumatran islands in Indonesia.

Unripe durians may be cooked as a vegetable in variety of dishes.

Durian seeds, which taste similar to jack fruit seeds or yam can be eaten
boiled or roasted.

Source: http://www.nutrition-and-you.com/durianfruit.html