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Raju c gopal, Thodupuzha Mob: 97453 12423 Around the 13th to 15th centuries, Arab traders, who played a major role in Indian Ocean trade, introduced rambutans to Zanzibar and Pemba of East Africa.[3] There are limited rambutan plantings in some parts of India. In the 19th century, the Dutch introduced rambutans from their colony in Southeast Asia to Suriname in South America. Subsequently, the plants spread to tropical Americas, planted in the coastal lowlands of Colombia, Ecuador, Honduras, Costa Rica, Trinidad and Cuba. In 1912, rambutans were introduced to the Philippines from Indonesia.[3] Further introductions were made in 1920 (from Indonesia) and 1930 (from Malaya), but until the 1950s its distribution was limited. There was an attempt to introduce rambutans to the Southeastern United States, with seeds imported from Java in 1906, but the species proved to be unsuccessful,[3] except in Puerto Rico. Rambutan fruit is 78% water, 21% carbohydrates, 1% protein, and has negligible fat (table; data are for canned fruit in syrup; raw fruit data are unpublished). In terms of nutritional content, the canned fruit contains only manganese at a moderate level (16% of the Daily Value), while providing 82 calories in a 100 gram reference amount (table). Other micronutrients are at a low level.