Calories in Langsat: Nutritional facts for Langsat Types

One hundred grams (3.5 oz) of the edible portion of raw langsat contains 57 calories.

One kilogram (1,000 g) of the edible portion of raw langsat provides 570 calories.

One single large whole langsat weighing 25 g (0.8 oz) contains 8.5 calories. One medium whole langsat weighing 20 g (0.7 oz) contains 6.8 calories. One small whole langsat weighing 15 g (0.5 oz) contains 5.1 calories.

Langsat provides some health benefits like reduced cellular inflammation and improved metabolic function due to its supply of antioxidant compounds and riboflavin. This fruit, highly prized in Southeast Asia, is a refreshing and hydrating snack. A list of the health benefits of langsat are shown below.

• Reduces Oxidative Stress: The flesh and peel contain polyphenols that neutralize free radicals. A study by Tilaar et al. (2008), "Antioxidant and antibacterial activities of Lansium domesticum," demonstrated that extracts from the fruit possess strong free radical scavenging abilities.
• Combats Inflammation: Compounds in the fruit reduce systemic swelling. Research by Matsumoto et al. (1993), "Lansiosides, leukotriene inhibitors from Lansium domesticum," highlights the fruit's specific compounds that block inflammatory pathways.
• Supports Energy Metabolism: The high riboflavin (Vitamin B2) content helps the body convert carbohydrates into usable cellular energy.
• Enhances Cellular Hydration: The high water content replaces lost fluids and maintains electrolyte balance.
• Protects Against Pathogens: Antimicrobial properties in the plant help suppress bacterial growth. A study by Klungsupya et al. (2015), "Antioxidant and Antimutagenic Properties of Lansium domesticum," confirms the fruit's protective biochemical traits against cellular mutations and microbes.

Langsat has been known to cause some unwanted effects like severe bitterness and digestive discomfort due to its latex sap and toxic seeds. A list of the downsides of langsat are shown below.

• Causes Extreme Bitterness: Biting into the seed releases intense bitter alkaloids that ruin the flavor of the fruit and cause immediate dry mouth.
• Triggers Gastric Discomfort: Eating an excessive amount of the fruit leads to an overload of fructose and organic acids, causing stomach aches or diarrhea.
• Contains Skin Latex: The peel of the standard langsat variety contains a sticky white sap that causes mild skin irritation or sticky residue on the fingers.

Yes, langsats are good for you because they deliver 9% of the DV for riboflavin and provide hydrating electrolytes in every 100 g (3.5 oz) serving. Healthy individuals should consume 150 g (1 cup) of fresh, peeled langsat daily to support optimal metabolic and antioxidant health. A study by Tilaar et al. (2008), "Antioxidant and antibacterial activities of Lansium domesticum," confirms that the fruit provides significant protective benefits against oxidative damage. They are a low-calorie, hydrating snack ideal for tropical climates.

The calories in langsat change based on the natural fructose accumulation and water density of the specific cultivar. The standard, slightly tart langsat contains 55 calories per 100 g (3.5 oz). If the fruit is the duku variety, the energy increases to 60 calories per 100 g (3.5 oz) because it stores more natural sugar and has less water content. The premium longkong variety reaches 62 calories per 100 g (3.5 oz) due to its highly concentrated sweetness and lack of bitter seed mass.

There are no existing desserts with langsat on the permanent or seasonal menus of mainstream or local restaurant chains. Because the delicate flesh disintegrates quickly when heated and the seeds release a highly bitter compound when pierced or cooked, langsat is almost exclusively consumed as fresh, raw fruit.

There are no existing main dishes with langsat on the permanent or seasonal menus of mainstream or local restaurant chains. The fruit's unique texture and the risk of the bitter seeds ruining savory profiles prevent chefs from utilizing it in cooked entrees or complex salads.

Langsat is an integral part of Filipino, Malaysian, Indonesian, and Thai food cultures, though it is consumed strictly as a fresh snack rather than a culinary ingredient. In the Philippines, the fruit is celebrated annually at the Lanzones Festival in Camiguin Island. In Thailand and Malaysia, the sweet longkong variety is served fresh on ice during the hot summer months. 

The origin of the langsat (Lansium domesticum) is the Malay Peninsula and the dense tropical forests of Southeast Asia. Indigenous populations in Malaysia and Indonesia harvested the wild fruit for centuries. Trade routes facilitated the spread of the seeds to the Philippines and Thailand, where specific regional cultivars like the Philippine "Lanzones" and Thai "Longkong" were selectively bred for sweetness and reduced sap. Today, it remains a heavily guarded agricultural treasure in Southeast Asian provinces.

There are no existing restaurant dishes featuring langsat on permanent or seasonal menus. Because the fruit disintegrates during cooking and poses a bitterness risk from its seeds, it is not used in commercial restaurant preparations.