Lychee
Lychee is a tropical fruit native to southern China and Southeast Asia, prized for its high vitamin C content and polyphenolic antioxidants. It is well-tolerated in typical serving sizes, though individuals managing blood sugar should account for its natural sugar content. Unripe lychees contain naturally occurring compounds of concern; ripe commercially available fruit consumed in normal amounts is considered safe for most adults.
Also known as: Litchi, Litchi chinensis
Scientific & Editorial Standard: This information is synthesized from peer-reviewed databases (such as PubMed, NIH, NHS, and Mayo Clinic) and validated using multi-model cross-referencing by the Plateify Editorial Team. It is intended for educational purposes and is not medical advice. If you suspect food sensitivities, consult a healthcare provider.
Lychee (Litchi chinensis) is a small, bumpy-skinned tropical fruit with translucent white flesh and a large central seed. Native to southern China and Southeast Asia, it is now cultivated in tropical and subtropical regions worldwide, including parts of the United States, India, and Australia. Lychees are consumed fresh, dried, canned, or processed into juices and beverages. The flesh comprises approximately 82% water by weight.
One medium fresh lychee (about 10 g) provides roughly 6 calories, negligible fat or protein, and 1.5 g of carbohydrate. Per 100 g, fresh lychee provides approximately 72 mg of vitamin C—a substantial portion of the daily recommended intake—along with copper, potassium, and polyphenolic compounds including flavonols, proanthocyanidins, and phenolic acids, which contribute to its antioxidant activity. Lychee also contains approximately 1.3 g of dietary fiber per 100 g.
Carbohydrate Content and Glycemic Response
Lychee contains approximately 15–17 g of carbohydrate per 100 g, with most being natural sugars. Published glycemic index estimates for lychee vary across studies, with most reputable sources reporting values in the medium range; it should not be assumed to be a low-glycemic fruit. Typical serving sizes (100–150 g of whole fruit) provide 15–25 g of carbohydrate, which can produce meaningful postprandial glucose elevation. People managing blood sugar or following low-glycemic dietary protocols should count lychee portions toward total daily carbohydrate intake and consult a registered dietitian for personalized guidance.
Allergenicity and Tolerability
True IgE-mediated lychee allergy is uncommon and lychee is not listed as a major allergen by regulatory bodies including the FDA. Cross-reactivity with birch pollen has been reported anecdotally but is clinically uncommon. Unripe lychees contain naturally occurring compounds—most notably methylenecyclopropylglycine (MCPG)—that have been linked to serious illness, particularly in young children who consume large quantities of unripe fruit on an empty stomach, as documented in outbreak investigations in India and Bangladesh. Ripe, commercially available lychee consumed in normal portions by healthy adults does not present this risk. Canned lychees may contain added sugars or preservatives; checking the ingredient label is advisable if managing added-sugar intake.
Frequently Asked Questions
Is lychee safe to eat if I have diabetes?
Lychee contains natural sugars and carbohydrates (about 15–17 g per 100 g), and its glycemic index is generally considered to be in the medium range depending on variety and ripeness. Portions should be counted toward total daily carbohydrate intake if you are managing blood sugar. A serving of 100–150 g of fresh lychee can be incorporated into a structured meal plan; pairing it with protein or fat may help moderate the glucose response. Consult a registered dietitian for personalized advice.
Does lychee contain any toxins?
Unripe lychees contain a naturally occurring compound called methylenecyclopropylglycine (MCPG), which has been linked to serious illness—including acute encephalopathy—in young children who consumed large quantities of unripe fruit, particularly when fasting. This risk does not apply to ripe, commercially available lychee eaten in normal amounts by healthy adults. If you are purchasing fresh lychees, choose fully ripe fruit and avoid allowing young children to consume large quantities, especially on an empty stomach.
Can lychee cause allergic reactions?
True lychee allergy is very rare, and lychee is not classified as a major allergen by the FDA. People with birch pollen allergy may occasionally experience mild oral allergy syndrome symptoms, but significant cross-reactivity is uncommon. If you suspect a food allergy, consult an allergist for evaluation.
Sources
- Lychee, raw – Nutrition Facts — USDA FoodData Central
- Outbreak Investigation of Acute Encephalopathy Illness in Children – Muzaffarpur, India — CDC / Lancet Global Health (via PubMed)
Educational content: This page is for general informational purposes only. Individual responses to foods vary widely. If you suspect a food allergy or sensitivity, consult a licensed dietitian, allergist, or physician before making dietary changes. Full disclaimer
Some content on this site is AI-assisted. While we strive for accuracy, information may not reflect the latest research. Always verify health information with a professional.
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