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
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
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
Hair Benefits
Promotes longer and healthier hair, Regulates hair growth, Rejuvenates scalp, Shiny hair, Treatment of dandruff
Promotes longer and healthier hair, Protects hair
Allergy Symptoms
Abdominal pains, Breathing difficulty, Itching in tongue and other parts of mouth, Nasal congestion, Nausea, Runny nose, Vomiting
Abdominal pains, Anaphylaxis, Inflammation
Side Effects
Allergic reaction, Indigestion, Weight gain
Diarrhoea, Might affect blood pressure level
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)
Vitamin B5 (Pantothenic Acid)
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Vitamin C (Ascorbic Acid)
Vitamin K (Phyllochinone)
Calories in Fresh Fruit with Peel
Calories in Fresh Fruit without Peel
Calories in Frozen Form
-
Calories in Canned Form
-
Type
Tree fruit, Tropical
Berry, Tree fruit
Season
All seasons
Autumn, Winter
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
Color
Brown, Green
Orange, Red, Yellow
Inside Color
White
Orange
Taste
Juicy, Sweetish
Sweet
Origin
America, India
Burma, China, India, Japan
Soil Type
Clay, Sand
Sandy loam, Well-drained
Climatic Conditions
Hot, Humid
Can tolerate wide range of climates
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.
Top Producer
Indonesia
China
Other Countries
Brazil, India, Philippines, Sri Lanka
Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan
Top Importer
United States of America
United States of America
Top Exporter
Philippines
Japan
Botanical Name
Cocos nucifera
Diospyros kaki
Synonym
Cocos nucifera
Diospyros kaki
Subkingdom
Tracheobionta
Tracheobionta
Division
Magnoliophyta
Magnoliophyta
Class
Liliopsida
Magnoliopsida
Subclass
Arecidae
Dillenhidae
Family
Arecaceae
Ebenaceae
Species
C. nucifera
D. kaki
Generic Group
Arecaceae
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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 354.00 kcal and 70.00 kcal and the amount of calories without peel is 354.00 kcal and 70.00 kcal 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.