Rambutan’s are native to Indonesia and Malaysia but also grow in Thailand, Vietnam, the Philippines, and elsewhere in Southeast Asia,
It is a close relative to the lychee, longan, and mamoncillo and is either Yellow or red in colour. T
Its flesh has a sweet and sour taste and its skin is meant to be peeled off.
Lets take a look here and find out by checking out its nutritional data.
In particular, its acidic, sugar, fat, calcium, and phosphorus content.
Energyt343 kJ (82 kcal)
– Dietary fibert0.9 g
Thiamine (vit. B1)t0.013 mg (1%)
Riboflavin (vit. B2)t0.022 mg (2%)
Niacin (vit. B3)t1.352 mg (9%)
Vitamin B6t0.02 mg (2%)
Folate (vit. B9)t8 μg (2%)
Vitamin Ct4.9 mg (6%)
Calciumt22 mg (2%)
Iront0.35 mg (3%)
Magnesiumt7 mg (2%)
Manganeset0.343 mg (16%)
Phosphorust9 mg (1%)
Potassiumt42 mg (1%)
Sodiumt11 mg (1%)
Zinct0.08 mg (1%)
As you can see Rambutan’s contain a hint of phosphorus, calcium, and fat, but they are a little acidic.
With this in mind, they can be eaten by guinea pigs but only twice to three times a week in small amounts.
Their skin must be peeled and disposed of before hand though.