Apricot

Japanese Persimmon

Apricot and Japanese Persimmon

Apricot

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Asthma treatment, Cancer prevention, Controls blood pressure, Digestive aid, Heart care, Maintains hormonal balance, Regulation of heart rate, Skin cleansing, Skin rejuvenation

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

1.1.1 General Benefits

Boosts immune system, Controls blood pressure, Digestive aid, Eye care, Maintains healthy cholesterol level, Strengthens bones

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

1.2 Skin Benefits

Hydrates skin, Reduces wrinkles, Treatment of dark spots, Treatment of skin diseases

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

1.3 Hair Benefits

Good conditioner, Regulates hair growth, Rejuvenates scalp, Softening mask, Treatment of dandruff

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal cramps, Anaphylaxis, Breathing difficulty, Diarrhea, Itching of mouth, Itching sensation in throat, Swelling of mouth, tongue or lips, Vomiting, Wheezing

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Dizziness, Headache, Nausea, 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

Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Don't consume at night and before bed, 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

11.00 g18.59 g

1 79.18

2.2.1 Fiber

2.00 g3.60 g

0 10.4

2.2.2 Sugar

9.00 g12.53 g

0 63.35

2.3 Protein

1.40 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.130.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

96.00 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.04 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.60 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.24 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.05 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

9.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

10.00 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.89 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

3.30 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

89.00 mcg834.00 mcg

0 834

2.4.13 Choline

2.80 mg7.60 mg

0 14.2

2.5 Fat

0.40 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

259.00 mg161.00 mg

42 840

2.6.2 Iron

0.40 mg0.15 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

13.00 mg8.00 mg

1 100

2.6.5 Magnesium

10.00 mg9.00 mg

0 92

2.6.6 Zinc

0.20 mg0.11 mg

0 2.7

2.6.7 Phosphorus

23.00 mg17.00 mg

0 113

2.6.8 Manganese

0.08 mg0.36 mg

0 3.3

2.6.9 Copper

0.08 mg0.11 mg

0 2

2.6.10 Selenium

0.10 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

0.00 mg4.00 mg

0 318

2.7.2 Omega 6s

77.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

18.00 mg4.00 mg

0 87

2.9 Water Content

86.35 g80.32 g

0 95.23

2.10 Ash

0.75 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

48.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

241.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

63.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

58.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

265.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Tree fruit

Berry, Tree fruit

4.2 Season

Summer

Autumn, Winter

4.3 Varieties

Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcot, Harcot, Brittany Gold, Harglow, Hunza, Moorpark, Patterson and Royal Rosa

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Yellowish-orange

Orange, Red, Yellow

4.6 Inside Color

Yellow

Orange

4.7 Shape

Oval

Round

4.8 Texture

Fleshy

Juicy

4.9 Taste

Smooth, Sweet

Sweet

4.10 Origin

China

Burma, China, India, Japan

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Well-drained

Sandy loam, Well-drained

4.12.2 Soil pH

6.5-86.5-7.5

3.5 10

4.12.3 Climatic Conditions

Dry, Hot

Can tolerate wide range of climates

5 Facts

5.1 Facts about

9 Jan is considered as the National Apricot Day.
Apricots have been around for more than 4000 yrs.
In latin, the meaning of apricot is 'precious'.
95% of apricots in the US are produced by California.

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

Turkey

China

5.3.2 Other Countries

Algeria, Egypt, France, Iran, Italy, Morocco, Pakistan, Spain, Uzbekistan

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

France

Japan

6 Scientific Name

6.1 Botanical Name

Prunus armeniaca

Diospyros kaki

6.2 Synonym

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

Rosidae

Dillenhidae

7.7 Order

Rosales

Ericales

7.8 Family

Rosaceae

Ebenaceae

7.9 Genus

Prunus

Diospyros

7.10 Species

P. armeniaca

D. kaki

7.11 Generic Group

Rose

Not Available

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Difference Between Apricot and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Apricot and Japanese Persimmon with peel is 48.00 kcal and 70.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Apricot and Japanese Persimmon belong to Low Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Apricot and Japanese Persimmon is Rosales and Ericales respectively. Apricot belongs to Rosaceae family and Japanese Persimmon belongs to Ebenaceae family. Apricot belongs to Prunus genus of P. armeniaca species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.