Lychee and its sweet benefits

As summertime arrives, a healthy plate of fruits can give our bodies all the right nutrients while also keeping us hydrated and invigorated. Many fruits are seasonal in India, and you would be happy to know that the season of Lychee has arrived.

Lychee is an awaited and loved summer fruit in India. The aroma is enough to finish a bunch in one go. This pulpy fruit is hard to avoid because it is juicy and very sweet. Its sweet flavour will keep you craving more whether you have it straight or in beverages. Lychee fruit's strongest feature is the high water percentage which makes it a classic summer fruit.

Here are the benefits you receive while enjoying lychee-

Lychee fruit is rich in vitamin C

Vitamin C is among the most plentiful vitamins in lychees. The lychee fruit, as per specialists, delivers 9% of the recommended daily intake. Also, Vitamin C protects our body from cough, cold, and other seasonal infections and viral.

Helps in losing fat and keeps you hydrated

Lychee is a juicy fruit and it helps you stay hydrated in this scorching summer heat. People who are trying to shed some extra calories should add this fruit to their diet because this fruit makes you feel full for a longer time. Eating in balance directly helps in losing weight.

Lychees have high vitamin E content

Lychees are high in vitamin E, which aids in the healing of sunburns that cause discomfort and inflammation, as well as keeping the skin healthy and shining.

Lychee can reduce inflammation

Lychees contain flavonols, which have anti-inflammatory properties. During the summer, this assistance is used to combat flu and illnesses.

It’s a good source of antioxidants

Lychees have more polyphenols than a variety of other fruits. Epicatechin is abundant in the fruit, which may help to enhance heart health and lower the risk of cancer and diabetes. Rutin is also abundant in lychees. Rutin may help safeguard the body from chronic diseases including cancer, diabetes, and other cardiovascular disorders, according to a study published in the journal Food Chemistry.