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Longan is a small, round tropical fruit with a thin tan shell, translucent white flesh and a glossy dark seed. It belongs to the soapberry family, Sapindaceae, alongside lychee and rambutan, and tastes sweet and slightly musky. USDA data show that fresh longan is rich in vitamin C, with 93% of the Daily Value in 100 grams, while dried longan is far more concentrated in calories, copper and iron. This guide covers what longan fruit is, its USDA nutrition fresh and dried, how it compares with lychee, how to eat it, and what laboratory studies have found in its flesh and seeds.
Peptide Labs does not sell longan or longan products. This article is general nutrition information, not medical advice.
Key Takeaways
- Longan (Dimocarpus longan) is a soapberry-family fruit, a close relative of lychee and rambutan.
- USDA lists 60 calories and 84 milligrams of vitamin C (93% of the Daily Value) per 100 g of raw longan.
- Dried longan has much less water, so per 100 g it supplies 286 calories, 90% DV copper and 30% DV iron in USDA data.
- Laboratory studies by CDC scientists detected hypoglycin A in longan flesh and two related compounds in longan seeds; they did not study illness from eating longan.
- The lychee outbreak research is about lychee and should not be applied to longan.
- Peel the shell, eat the flesh, and discard the seed.
What is longan fruit?
Longan grows on an evergreen tree in clusters of small fruits. A 2017 genome study in the journal GigaScience describes it as an important subtropical fruit in the family Sapindaceae, grown in more than 10 countries, and an edible drupe. The part you eat is the aril, the juicy, see-through layer around the seed; a 2025 plant biology paper describes lychee, longan and rambutan as Sapindaceae fruits known for these succulent arils.
The same 2017 paper notes that longan has a history as a source of traditional medicine in parts of Asia. That is a description of history, not evidence that longan does anything for health, and this guide does not repeat those traditional uses.
In stores you will find longan fresh in season, canned in syrup, frozen, and dried, when the flesh turns dark brown and chewy. Fresh longan looks plain next to its cousins: the shell is smooth and tan, while lychee has a bumpy red shell and rambutan is covered in soft spines.
Longan nutrition (USDA SR Legacy)
The USDA SR Legacy database lists two longan entries: Longans, raw (FDC 169089) and Longans, dried (FDC 169907). The table shows both per 100 g, with percent Daily Values (%DV) based on FDA reference amounts. Blank-looking gaps are real: USDA does not report sugars for either entry, or fiber for dried longan.
| Nutrient per 100 g (USDA SR Legacy) | Longan, raw, FDC 169089 | Longan, dried, FDC 169907 |
|---|---|---|
| Calories | 60 | 286 |
| Water | 82.8 g | 17.6 g |
| Carbohydrate | 15.1 g (6%) | 74.0 g (27%) |
| Fiber | 1.1 g (4%) | Not reported |
| Sugars | Not reported | Not reported |
| Protein | 1.3 g (3%) | 4.9 g (10%) |
| Vitamin C | 84.0 mg (93%) | 28.0 mg (31%) |
| Copper | 0.17 mg (19%) | 0.81 mg (90%) |
| Riboflavin | 0.14 mg (11%) | 0.50 mg (38%) |
| Potassium | 266 mg (6%) | 658 mg (14%) |
| Iron | 0.13 mg (1%) | 5.4 mg (30%) |
| Magnesium | 10 mg (2%) | 46 mg (11%) |
Fresh longan is mostly water and carbohydrate, with very little fat or protein. Its standout nutrient is vitamin C: per 100 g, USDA lists 84 milligrams, close to a full day’s Daily Value. Each fruit is small, though. USDA weighs one peeled longan at just 3.2 g, so a single fruit supplies about 3% of the Daily Value for vitamin C. For other produce with documented values, see our vitamin C foods guide.
Fresh vs dried longan
Dried longan is fresh longan with most of the water removed. USDA lists 82.8 g of water per 100 g of raw longan and 17.6 g in dried longan, so nearly everything left is more concentrated: calories rise from 60 to 286 per 100 g, carbohydrate from about 15 g to 74 g, and minerals climb too. Per 100 g, dried longan supplies 90% DV for copper, 30% DV for iron and 38% DV for riboflavin in USDA data. Our copper foods guide and iron foods guide put those numbers in context.
Vitamin C goes the other way. USDA lists 28 milligrams per 100 g of dried longan, a third of the value for fresh, even though the dried fruit is denser. Like raisins and dates, dried longan packs a lot of carbohydrate into a small handful, and USDA weighs one dried fruit at only 1.7 g. Check the Nutrition Facts label on any packet for added sugar, since some dried and canned longan is sweetened.
Longan vs lychee and rambutan
The three soapberry fruits look different but share the same basic design: a shell, a white aril and a single seed. Longan is usually described as the mildest and muskiest, lychee as more floral, and rambutan as creamy. USDA SR Legacy lists fresh longan and fresh lychee, but has no entry for fresh rambutan, only a canned one, so rambutan is left out of the numbers below.
| Raw, per 100 g (USDA SR Legacy) | Longan, FDC 169089 | Lychee, FDC 169086 |
|---|---|---|
| Calories | 60 | 66 |
| Carbohydrate | 15.1 g (6%) | 16.5 g (6%) |
| Fiber | 1.1 g (4%) | 1.3 g (5%) |
| Protein | 1.3 g (3%) | 0.8 g (2%) |
| Vitamin C | 84.0 mg (93%) | 71.5 mg (79%) |
| Potassium | 266 mg (6%) | 171 mg (4%) |
| Copper | 0.17 mg (19%) | 0.15 mg (16%) |
Per 100 g raw, the two are close: longan has slightly fewer calories and a little more vitamin C and potassium than lychee in USDA data. Our lychee guide and rambutan guide cover each fruit in full.
Is longan healthy? What the research covers
As a whole fruit, longan is a low-fat source of vitamin C and carbohydrate in USDA data, and it fits into a varied diet like other fresh fruit. There are no good human trials of eating longan fruit for any health outcome, so claims you may see online about longan and specific health effects go beyond the evidence.
One line of research matters for food safety. Some fruits in the soapberry family contain natural amino acids called hypoglycin A and MCPG. In a 2016 study in the Journal of Agricultural and Food Chemistry, a CDC laboratory team developed a test for these compounds and reported the first detection of hypoglycin A in the arils of lychee, longan and mamoncillo. A 2018 follow-up in Food Chemistry measured both compounds in longan seeds for the first time. These were laboratory measurements; they did not study whether eating longan causes illness, and this guide does not repeat any concentration figures.
The well-known lychee outbreak research is a separate matter. Investigations in India linked eating lychee, mostly among young, undernourished children who had missed an evening meal, to a serious illness with low blood sugar. That work is about lychee, and its findings should not be transferred to longan; our lychee guide explains it. If you have questions about soapberry fruits and a health condition, ask your clinician.
How to eat longan
- Choose: pick clusters with intact, dry shells and no cracks, mold or sour smell.
- Peel: press the shell with your thumbnail or teeth until it splits, then slip it off.
- Eat the flesh only: eat the translucent aril and discard the seed. The 2018 laboratory study found hypoglycin A and MCPG in longan seeds, and the seed is not eaten as food.
- Store: keep fresh longan in the refrigerator in a bag that lets moisture escape, and eat it soon; keep dried longan sealed in a cool, dry place.
- Use: add peeled longan to fruit salads, yogurt or chilled desserts. Dried longan is often simmered in sweet soups and teas in East Asian cooking.
Allergy and other practical notes
- Allergens: longan is not one of the nine major food allergens that US labels must declare, although any food can cause a reaction in some people.
- Canned and dried longan: many canned products are packed in syrup, so the Nutrition Facts label is the place to compare added sugar between brands.
Frequently Asked Questions
What is longan fruit?
Longan (Dimocarpus longan) is a small, tan-shelled fruit in the soapberry family, Sapindaceae. You eat the sweet, translucent flesh around a dark seed.
Is longan healthy?
In USDA data, raw longan is low in fat and supplies 93% of the Daily Value for vitamin C per 100 g. It is one fruit among many in a varied diet; no good human trials test it for health outcomes.
Is longan the same as lychee?
No. They are close relatives in the same plant family, but longan has a smooth tan shell and a musky taste, while lychee has a bumpy red shell and a more floral flavor.
How is dried longan different from fresh?
Most of the water is removed, so per 100 g USDA lists 286 calories for dried longan versus 60 for fresh, with more copper and iron but less vitamin C.
Can you eat longan seeds?
The seed is discarded. A 2018 laboratory study found the natural compounds hypoglycin A and MCPG in longan seeds.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Winter Melon (Wax Gourd): Nutrition, Uses and How to Cook It, Lychee: USDA Nutrition, Calories, Benefits and Safety Facts, Rambutan: What the Fruit Is, Nutrition and Rambutan vs Lychee.