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        "rendered": "Lychee (Litchi chinensis)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Lychee (Litchi chinensis)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Litchi chinensis<small>Soapberry family (Sapindaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The seed coat<small>the white, glassy flesh<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, floral<small>reminiscent of rose and nutmeg<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">South China<small>Cultivated for over 1000 years<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Lots of vitamin C<small>70 mg per 100 g<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">May to July, November to February.<small>depending on the country of origin<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The lychee is a small, rosy-scented fruit from southern China. Its white pulp is a seed coat and provides plenty of vitamin C \u2013 about 70 mg per 100 g. Unripe fruits and seeds contain natural toxins that have caused severe hypoglycemia in malnourished children in India. For well-nourished adults, ripe lychees are safe in normal quantities.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The emperors&#039; favorite fruit<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/litschi-litchi-chinensis-1024x683.jpg\" alt=\"Frische Litschis, eine davon gesch\u00e4lt\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">According to tradition, in the 8th century Emperor Xuanzong had fresh lychees brought from the south to the capital by horse-drawn carriage - for his lover Yang Guifei.<\/p>\n<p class=\"ea-drop\">The lychee originates from southern China and northern Vietnam, where it has been cultivated for well over a thousand years. As early as 1059, the scholar Cai Xiang described numerous varieties in a dedicated treatise on the lychee. It is closely related to the longan and rambutan, which also have a glassy, sweet pulp beneath a hard peel.<\/p>\n<p>Today, China is the largest producer, followed by India and Vietnam. Lychees come to Europe primarily from Madagascar and South Africa, which harvest during the European winter \u2013 hence their typical Christmas fruit here. In summer, fruit arrives from Asia and Israel. The red, bumpy skin quickly turns brown after harvesting; to prevent this, lychees are often treated with sulfur dioxide, which must then be labeled.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the lychee can do for you<\/h2>\n<p class=\"ea-drop\">100g of lychees provide around 66 kcal, about 15g of sugar and around 70mg of nitrates. <strong>Vitamin C<\/strong>. Just ten fruits, about 100g of pulp, cover a large part of the daily requirement of 95 to 110mg. They also contain potassium, copper, and some folate. <strong>Polyphenols<\/strong>, especially in the peel and seed.<\/p>\n<p>Vitamin C supports the immune system, connective tissue, and the absorption of iron from plant-based foods. Laboratory studies with lychee extracts, often from the peel or seeds, show antioxidant effects \u2013 however, these have not been studied in humans. The fruit itself is simply an aromatic, vitamin-rich treat.<\/p>\n<p>One important limitation concerns <strong>unripe fruit<\/strong>They contain hypoglycin A and methylenecyclopropylglycine (MCPG), which block the production of glucose in the liver. In Muzaffarpur, India, almost 400 children contracted acute encephalopathy with hypoglycemia in 2014; around a third died. The affected children were malnourished and had eaten many lychees during the day and nothing in the evening. There is no comparable risk for healthy, well-nourished people who eat ripe lychees after a meal.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 70 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 66 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approximately 10 pieces<\/b><span>yields approximately 100g of fruit pulp<\/span><\/div>\n<div class=\"ea-zahl\"><b>2014<\/b><span>outbreak in Muzaffarpur, India<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the lychee<\/h2>\n<p>Lychees contain water, sucrose, glucose and fructose, malic and citric acid, vitamin C, potassium, copper, folate, small amounts of fiber, and polyphenols such as procyanidins, epicatechin, and rutin. Their characteristic fragrance comes, among other things, from geraniol and other rose-like compounds.<\/p>\n<p>The amino acids hypoglycin A and MCPG are found in the seeds and, to a lesser extent, in the pulp of unripe fruits. Their levels decrease significantly as the fruit ripens.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the lychee stronger<\/h2>\n<p>Lychee has a delicate aroma - it needs partners that don&#039;t overpower its fragrance.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Have a good meal<\/span><\/p>\n<div class=\"mit\"><i>after eating<\/i> enjoy<\/div>\n<p>Not to be consumed in large quantities on an empty stomach.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>Legumes<\/i><\/div>\n<p>Vitamin C helps with iron absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">fruit salad<\/span><\/p>\n<div class=\"mit\">with <i>Mango &amp; Papaya<\/i><\/div>\n<p>Tropical and colorful.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Freshness<\/span><\/p>\n<div class=\"mit\">with <i>Lime &amp; Mint<\/i><\/div>\n<p>Enhances the aroma.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">yogurt<\/span><\/p>\n<div class=\"mit\">with <i>natural yogurt<\/i><\/div>\n<p>Add protein and acid.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">wort<\/span><\/p>\n<div class=\"mit\">with <i>Ginger<\/i><\/div>\n<p>In salads and desserts.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Immature<\/span><\/p>\n<div class=\"mit\">not <i>unripe fruit<\/i><\/div>\n<p>Contains more hypoglycine and MCPG.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sober<\/span><\/p>\n<div class=\"mit\">not <i>many on an empty stomach<\/i><\/div>\n<p>Especially not with children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">seeds<\/span><\/p>\n<div class=\"mit\">not <i>eat the kernel<\/i><\/div>\n<p>Contains the toxins.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">can<\/span><\/p>\n<div class=\"mit\">not only <i>Canned lychees<\/i><\/div>\n<p>Mostly in sugar syrup.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sulfur<\/span><\/p>\n<div class=\"mit\">not <i>suck the shell<\/i><\/div>\n<p>Often sulfurized - asthmatics beware.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Brown<\/span><\/p>\n<div class=\"mit\">not <i>mushy fruit<\/i><\/div>\n<p>They ferment quickly and taste alcoholic.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Pure<\/span><span class=\"w\">Freshly squeezed from the peel.<\/span><\/li>\n<li><span class=\"g\">fruit salad<\/span><span class=\"w\">With mango, kiwi and mint.<\/span><\/li>\n<li><span class=\"g\">Lychee sorbet<\/span><span class=\"w\">With lime.<\/span><\/li>\n<li><span class=\"g\">Yogurt dessert<\/span><span class=\"w\">With rose water and pistachios.<\/span><\/li>\n<li><span class=\"g\">Smoothie<\/span><span class=\"w\">With raspberry and coconut water.<\/span><\/li>\n<li><span class=\"g\">Asian salad<\/span><span class=\"w\">With cucumber, chili and coriander.<\/span><\/li>\n<li><span class=\"g\">Sweet and sour sauce<\/span><span class=\"w\">With tofu or vegetables.<\/span><\/li>\n<li><span class=\"g\">Chia pudding<\/span><span class=\"w\">With lychee and coconut.<\/span><\/li>\n<li><span class=\"g\">iced tea<\/span><span class=\"w\">Green tea with lychee.<\/span><\/li>\n<li><span class=\"g\">Dried<\/span><span class=\"w\">Lychee raisins as a snack.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Ripe lychees have a red to pinkish-red, slightly yielding skin. Score the skin with your thumbnail, peel it off, and bite off the flesh around the shiny brown pit. They will keep for about a week in a bag in the refrigerator.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Choosing and enjoying lychees correctly<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Lychee check<\/h3>\n<ol>\n<li>Choose fruits with a red, evenly colored skin that yield slightly to gentle pressure - greenish fruits are unripe.<\/li>\n<li>Wash briefly before peeling, especially if children open the fruit with their mouths.<\/li>\n<li>Score the shell, peel it off, do not eat the kernel and discard it.<\/li>\n<li>It is better to eat lychees as a dessert after a meal than in large quantities on an empty stomach.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>This way, the benefits \u2013 high vitamin C content, pleasant fragrance \u2013 are retained, while the risk posed by unripe fruits and seeds is practically eliminated.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>For adults, one to two handfuls of ripe lychees are perfectly fine as a fruit portion. Children should only eat lychees after a meal and in small quantities.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, lychee is considered sweet, juicy, and warming. It is said to calm and strengthen Vata, but in larger quantities, it is believed to increase Pitta and Kapha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), lychee (Li Zhi) is described as warming and sweet-sour. It is said to nourish blood and Qi; the seed (Li Zhi He) is traditionally used for lower abdominal pain. Too much lychee is believed to generate &quot;internal heat&quot;.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Hypoglycemia:<\/strong> Unripe fruits and seeds contain hypoglycin A and MCPG; in malnourished children, consuming them on an empty stomach led to severe, sometimes fatal, hypoglycemia.<\/li>\n<li><strong>Children:<\/strong> Give lychees only after a meal and in moderation, never in the evening instead of food.<\/li>\n<li><strong>Diabetes:<\/strong> Avoid large quantities if prone to hypoglycemia or undergoing sulfonylurea therapy.<\/li>\n<li><strong>Sulfur:<\/strong> Sulphurized fruits can trigger symptoms in people with sulfite sensitivity or asthma.<\/li>\n<li><strong>Allergy:<\/strong> Rare, cross-reactions with pollen or latex are possible.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/mango-mangifera-indica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">mango<\/span><span class=\"d\">For the tropical fruit salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/papaya-carica-papaya\/\"><span class=\"art\">Archive<\/span><span class=\"n\">papaya<\/span><span class=\"d\">Even more vitamin C.<\/span><\/a><a href=\"\/en\/wiki-archiv\/pomelo-citrus-maxima\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Pomelo<\/span><span class=\"d\">The winter fruit from Asia.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kokosnuss-cocos-nucifera\/\"><span class=\"art\">Archive<\/span><span class=\"n\">coconut<\/span><span class=\"d\">Goes well with lychee desserts.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">Spicy accompaniment.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">Natural Vitamin C.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Shrivastava A et al. <em>Association of acute toxic encephalopathy with litchi consumption in an outbreak in Muzaffarpur, India, 2014: a case-control study.<\/em> Lancet Global Health 2017; 5(4): e458\u2013e466.<\/li>\n<li>Spencer PS, Palmer VS. <em>The enigma of litchi toxicity: an emerging health concern in southern Asia.<\/em> Lancet Global Health 2017; 5(4): e383\u2013e384.<\/li>\n<li>Isenberg SL et al. <em>Quantification of toxins in soapberry (Sapindaceae) arils: hypoglycin A and methylenecyclopropylglycine.<\/em> Journal of Agricultural and Food Chemistry 2016; 64(27): 5607\u20135613.<\/li>\n<li>USDA FoodData Central: <em>Lychees, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Litschi (Litchi chinensis) Botanischer Name Litchi chinensisSeifenbaumgew\u00e4chse (Sapindaceae) Verwendet wird Der Samenmanteldas wei\u00dfe, glasige Fruchtfleisch Geschmack S\u00fc\u00df, blumigerinnert an Rose und Muskat Herkunft S\u00fcdchinaseit \u00fcber 1000 Jahren kultiviert Bekannt f\u00fcr Viel Vitamin C70 mg pro 100 g Saison Mai bis Juli, Nov. bis Feb.je nach Herkunftsland Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn<\/p>",
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