Acorn squash

Japanese Persimmon

Acorn squash and Japanese Persimmon

Acorn squash

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

Cancer prevention, Heart care, Heat stroke treatment, Improves eye vision, Weight loss properties

1.1.1 General Benefits

Boosts immune system, Controls blood sugar levels, Digestive aid

Anti-inflammatory properties, Boosts immune system, Cures cough, Digestive aid, Fights against infections, Improves blood circulation

1.2 Skin Benefits

Nourishes skin, Protects skin from oxidative stress

Anti-aging benefits, Brightens and lightens complexion, Reduces wrinkles

1.3 Hair Benefits

Prevents hair loss, Promotes longer and healthier hair, Regulates hair growth

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Asthma, Red rash, Swelling of mouth, tongue or lips

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Diarrhoea, Vomiting

Diarrhoea, Might affect blood pressure level

1.6 Recommeded for

1.6.1 Pregnant Women

✔ ✘

1.6.2 Lactating Women

✔ ✘

1.7 Best Time to Eat

Along with meal, As a snack in the late afternoon, Don't eat after meal, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

Along with meal, As a snack in the late afternoon, Don't consume at night and before bed, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

10.40 g18.59 g

1 79.18

2.2.1 Fiber

1.50 g3.60 g

0 10.4

2.2.2 Sugar

0.00 g12.53 g

0 63.35

2.3 Protein

0.80 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.080.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

245.10 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.10 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.00 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.50 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.30 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

11.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

6.50 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

NA0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

NA2.60 mcg

0 40.3

2.4.11 Lycopene

NA159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

NA834.00 mcg

0 834

2.4.13 Choline

NA7.60 mg

0 14.2

2.5 Fat

0.10 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

263.00 mg161.00 mg

42 840

2.6.2 Iron

0.60 mg0.15 mg

0.06 9

2.6.3 Sodium

3.00 mg1.00 mg

0 1556

2.6.4 Calcium

26.00 mg8.00 mg

1 100

2.6.5 Magnesium

26.00 mg9.00 mg

0 92

2.6.6 Zinc

0.10 mg0.11 mg

0 2.7

2.6.7 Phosphorus

27.00 mg17.00 mg

0 113

2.6.8 Manganese

0.10 mg0.36 mg

0 3.3

2.6.9 Copper

0.10 mg0.11 mg

0 2

2.6.10 Selenium

0.40 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

22.00 mg4.00 mg

0 318

2.7.2 Omega 6s

13.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

NA4.00 mg

0 87

2.9 Water Content

89.70 g80.32 g

0 95.23

2.10 Ash

0.80 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

40.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

39.00 kcalNA

0 187

3.5 Calories in Dried Form

56.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

40.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

47.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

200.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Berry

Berry, Tree fruit

4.2 Season

Winter

Autumn, Winter

4.3 Varieties

Bush Table Queen, Heirloom Table Queen, Festival Hybrid, Early Acorn Hybrid, Table Ace, Ebony and Cream of the Crop

Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Ormond and Tamopan

4.4 Seedless Variety

✔ ✘

4.5 Color

Dark green, Green-yellow, Orange green

Orange, Red, Yellow

4.6 Inside Color

Yellow

Orange

4.7 Shape

Round

4.8 Texture

Fibrous

Juicy

4.9 Taste

Sweetish

Sweet

4.10 Origin

Central America, North America, Unknown

Burma, China, India, Japan

4.11 Grows on

Vines

Trees

4.12 Cultivation

4.12.1 Soil Type

Well-drained

Sandy loam, Well-drained

4.12.2 Soil pH

5.8-6.86.5-7.5

3.5 10

4.12.3 Climatic Conditions

Cold, Sunny

Can tolerate wide range of climates

5 Facts

5.1 Facts about

It was named as Acorn Squash for its resemblance to a large ribbed acorn.
It is said that squash was being grown in Mexico as long as 10,000 years ago.
It was the first food cultivated by native American Indians.

Unripe persimmons contain lots of tannin which is used to brew sake & to preserve wood in Japan.
A small non-edible fruit of persimmon tree is crushed with water, the solution is painted on paper & used to repel mosquitoes.

5.2 In Alcoholic Beverages

5.2.1 Wine

✔ ✘

5.2.2 Beer

✔ ✘

5.2.3 Spirits

✔ ✘

5.2.4 Cocktails

✔ ✘

5.3 Production

5.3.1 Top Producer

China

5.3.2 Other Countries

Egypt, India, Iran, Italy, Mexico, Russia, Turkey, Ukraine, United States of America

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

Costa Rica

United States of America

5.3.4 Top Exporter

United States of America

Japan

6 Scientific Name

6.1 Botanical Name

Cucurbita Pepo

Diospyros kaki

6.2 Synonym

Winter Squash

Not Available

7 Classification

7.1 Domain

Eukarya

7.2 Kingdom

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 Class

Magnoliopsida

7.6 Subclass

Dillenhidae

7.7 Order

Cucurbitales

Ericales

7.8 Family

Cucurbitaceae

Ebenaceae

7.9 Genus

Cucurbita

Diospyros

7.10 Species

Pepo

D. kaki

7.11 Generic Group

Not Available

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Difference Between Acorn squash and Japanese Persimmon

We might think that Acorn squash and Japanese Persimmon are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Acorn squash and Japanese Persimmon Facts such as their taste, shape, color, and size are also distinct. The difference between Acorn squash and Japanese Persimmon is explained here.

The amount of calories in 100 gm of fresh Acorn squash and Japanese Persimmon with peel is 40.00 kcal and 70.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Acorn squash and Japanese Persimmon belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Acorn squash and Japanese Persimmon is Cucurbitales and Ericales respectively. Acorn squash belongs to Cucurbitaceae family and Japanese Persimmon belongs to Ebenaceae family. Acorn squash belongs to Cucurbita genus of Pepo species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.