Coconut

Japanese Persimmon

Coconut and Japanese Persimmon

Coconut

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Acidity treatment, Acts as natural antibiotic, Anti-oxidant properties, Aphonia treatment

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

1.1.1 General Benefits

Anti-inflammatory properties, Body hydration, Boosts immune system, Controls blood sugar levels, Digestive aid, Fights against infections, Flu treatment, Healing of wounds, Helps in weight loss, Maintains healthy cholesterol level

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

1.2 Skin Benefits

Anti-aging benefits, Heals sunburn, Hydrates skin, Reduces wrinkles, Skin rejuvenation, Skin revitalization, Treatment of skin diseases

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

1.3 Hair Benefits

Promotes longer and healthier hair, Regulates hair growth, Rejuvenates scalp, Shiny hair, Treatment of dandruff

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Breathing difficulty, Itching in tongue and other parts of mouth, Nasal congestion, Nausea, Runny nose, Vomiting

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Allergic reaction, Indigestion, Weight gain

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, Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Morning time (before lunch)

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

24.23 g18.59 g

1 79.18

2.2.1 Fiber

9.00 g3.60 g

0 10.4

2.2.2 Sugar

6.23 g12.53 g

0 63.35

2.3 Protein

3.33 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.220.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

0.00 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.07 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.54 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

1.01 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)

20.80 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

3.30 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.24 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

0.20 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

0.00 mcg834.00 mcg

0 834

2.4.13 Choline

12.10 mg7.60 mg

0 14.2

2.5 Fat

33.49 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

356.00 mg161.00 mg

42 840

2.6.2 Iron

2.43 mg0.15 mg

0.06 9

2.6.3 Sodium

20.00 mg1.00 mg

0 1556

2.6.4 Calcium

14.00 mg8.00 mg

1 100

2.6.5 Magnesium

32.00 mg9.00 mg

0 92

2.6.6 Zinc

1.10 mg0.11 mg

0 2.7

2.6.7 Phosphorus

113.00 mg17.00 mg

0 113

2.6.8 Manganese

1.50 mg0.36 mg

0 3.3

2.6.9 Copper

0.44 mg0.11 mg

0 2

2.6.10 Selenium

10.10 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

366.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

37.60 mg4.00 mg

0 87

2.9 Water Content

47.00 g80.32 g

0 95.23

2.10 Ash

0.97 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

NA70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

354.00 kcalNA

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

660.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

443.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

70.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

250.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

298.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Tree fruit, Tropical

Berry, Tree fruit

4.2 Season

All seasons

Autumn, Winter

4.3 Varieties

Tall Varieties- West Coast Tall, Laccadiv Micro, Andaman Ordinary, Fiji, Kappadam, San Ramon, Philippines, Spicate, and Pratap. Dwarf Varieties- Chowghat Orange Dwarf (COD) and Chowghat Green Dwarf (CGD)

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Brown, Green

Orange, Red, Yellow

4.6 Inside Color

White

Orange

4.7 Shape

Round

4.8 Texture

Crispy

Juicy

4.9 Taste

Juicy, Sweetish

Sweet

4.10 Origin

America, India

Burma, China, India, Japan

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Clay, Sand

Sandy loam, Well-drained

4.12.2 Soil pH

3.5-8.56.5-7.5

3.5 10

4.12.3 Climatic Conditions

Hot, Humid

Can tolerate wide range of climates

5 Facts

5.1 Facts about

Burning coconut's husk helps repel mosquitoes.
Surveys say that falling coconut kills hundreds every year.
Coconut water is used as a substitute Blood Plasma & is called "father of modern tissue culture science".

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

Indonesia

China

5.3.2 Other Countries

Brazil, India, Philippines, Sri Lanka

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Philippines

Japan

6 Scientific Name

6.1 Botanical Name

Cocos nucifera

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

Liliopsida

Magnoliopsida

7.6 Subclass

Arecidae

Dillenhidae

7.7 Order

Arecales

Ericales

7.8 Family

Arecaceae

Ebenaceae

7.9 Genus

Cocos

Diospyros

7.10 Species

C. nucifera

D. kaki

7.11 Generic Group

Arecaceae

Not Available

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Difference Between Coconut and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Coconut and Japanese Persimmon with peel is Not Available and 70.00 kcal and the amount of calories without peel is 354.00 kcal and Not Available respectively. Thus, Coconut and Japanese Persimmon belong to High Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Coconut and Japanese Persimmon is Arecales and Ericales respectively. Coconut belongs to Arecaceae family and Japanese Persimmon belongs to Ebenaceae family. Coconut belongs to Cocos genus of C. nucifera species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.