Durian Medan King Of Fruits

Durian (Durio zibethinus)
Nutritional value per 100 g (3.5 oz)
Energy 150 kcal   620 kJ

Carbohydrates 27.09 g
- Dietary fiber  3.8 g 
Fat 5.33 g
Protein 1.47 g
Water 65g
Vitamin C  19.7 mg 33%
Potassium  436 mg 9%

Edible parts only, raw or frozen.
Refuse: 68% (Shell and seeds)
Source: USDA Nutrient database
Percentages are relative to US
recommendations for adults.

Durian fruit contains a high amount of sugar, vitamin C, potassium, and the serotoninergic amino acid tryptophan, and is a good source of carbohydrates, proteins, and fats. It is recommended as a good source of raw fats by several raw food advocates, while others classify it as a high-glycemic or high-fat food, recommending to minimise its consumption. In Malaysia, a decoction of the leaves and roots used to be prescribed as an antipyretic. The leaf juice is applied on the head of a fever patient.The most complete description of the medicinal use of the durian as remedies for fevers is a Malay prescription, collected by Burkill and Haniff in 1930. It instructs the reader to boil the roots of Hibiscus rosa-sinensis with the roots of Durio zibethinus, Nephelium longan, Nephelium mutabile and Artocarpus integrifolia, and drink the decoction or use it as a poultice.In 1920s, Durian Fruit Products, Inc., of New York City launched a product called “Dur-India” as a health food supplement, selling at US$9 for a dozen bottles, each containing 63 tablets. The tablets allegedly contained durian and a species of the genus Allium from India and vitamin E. The company promoted the supplement saying that they provide “more concentrated healthful energy in food form than any other product the world affords”.Discover Magazine reported an incident where a woman ate a durian and ended up critically ill from potassium overdose.