Acorn squash

Japanese Persimmon

Acorn squash vs Japanese Persimmon Nutrition

Acorn squash

Japanese Persimmon

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

10.40 g18.59 g

1 79.18

1.2.1 Fiber

1.50 g3.60 g

0 10.4

1.2.2 Sugar

0.00 g12.53 g

0 63.35

1.3 Protein

0.80 g0.58 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.080.03

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

245.10 mcg81.00 mcg

0 426

1.4.2 Vitamin B1 (Thiamin)

0.10 mg0.03 mg

0 0.428

1.4.3 Vitamin B2 (Riboflavin)

0.00 mg0.02 mg

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.50 mg0.10 mg

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

0.30 mgNA

0 1.4

1.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.10 mg

0 0.4

1.4.7 Vitamin B9 (Folic acid)

11.00 mcg8.00 mcg

0 81

1.4.8 Vitamin C (Ascorbic Acid)

6.50 mg7.50 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

NA0.73 mg

0 3.81

1.4.10 Vitamin K (Phyllochinone)

NA2.60 mcg

0 40.3

1.4.11 Lycopene

NA159.00 mcg

0 5204

1.4.12 Lutein+Zeaxanthin

NA834.00 mcg

0 834

1.4.13 Choline

NA7.60 mg

0 14.2

1.5 Fat

0.10 g0.19 g

0 33.49

1.6 Minerals

1.6.1 Potassium

263.00 mg161.00 mg

42 840

1.6.2 Iron

0.60 mg0.15 mg

0.06 9

1.6.3 Sodium

3.00 mg1.00 mg

0 1556

1.6.4 Calcium

26.00 mg8.00 mg

1 100

1.6.5 Magnesium

26.00 mg9.00 mg

0 92

1.6.6 Zinc

0.10 mg0.11 mg

0 2.7

1.6.7 Phosphorus

27.00 mg17.00 mg

0 113

1.6.8 Manganese

0.10 mg0.36 mg

0 3.3

1.6.9 Copper

0.10 mg0.11 mg

0 2

1.6.10 Selenium

0.40 mcg0.60 mcg

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

22.00 mg4.00 mg

0 318

1.7.2 Omega 6s

13.00 mg39.00 mg

0 1689

1.8 Sterol

1.8.1 Phytosterol

NA4.00 mg

0 87

1.9 Water Content

89.70 g80.32 g

0 95.23

1.10 Ash

0.80 g0.33 g

0 87.1

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Carbs in Acorn squash and Japanese Persimmon

Nutrients are present in all the fruits but in different quantities. Hence, it is essential to be aware of the nutritional value of fruits before we add them to our health routine. Acorn squash vs Japanese Persimmon Nutrition will help you choose the best fruit among the two. Carbs in Acorn squash and Japanese Persimmon are 10.40 g and 18.59 g respectively. The protein content of Acorn squash and Japanese Persimmon is 0.80 g and 0.58 g. Protein to carb ratio of any fruit must be approximately 1.34. Protein to carb ratio of Acorn squash is 0.08 and in Japanese Persimmon, it is 0.03. Nutritional value of fruits is incomparable to other food items. They provide all the vital nutrients required for proper functioning of our body.