Cucumber

Japanese Persimmon

Cucumber and Japanese Persimmon

Cucumber

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Arthritis treatment, Cancer prevention, Eczema treatment, Increases metabolic rate, Kidney stone treatment, Prevents constipation, Removes toxic metals, Treatment of alzheimer's disease

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

1.1.1 General Benefits

Anti oxidant properties, Anti-inflammatory properties, Controls blood pressure, Digestive aid, Strengthens bones, Treatment of sore eyes

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

1.2 Skin Benefits

Heals sunburn, Hydrates skin, Skin rejuvenation, Skin revitalization, Treatment of dark spots, Treatment of skin diseases

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

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair, Regulates hair growth, Shiny hair

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Breathing difficulty, Decrease in blood pressure, Diarrhea, Itching, Red rash, Runny nose, Sneezing, Vomiting, Watery eyes

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Stressed heart, Irritation, Swelling, Swelling around mouth, Throat swelling, Tongue swelling, Strained blood vessels

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, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Strictly avoid empty stomach

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

3.63 g18.59 g

1 79.18

2.2.1 Fiber

0.50 g3.60 g

0 10.4

2.2.2 Sugar

1.67 g12.53 g

0 63.35

2.3 Protein

0.65 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.190.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

5.00 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)

0.03 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.26 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.04 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

7.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

2.80 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.03 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

16.40 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

23.00 mcg834.00 mcg

0 834

2.4.13 Choline

6.00 mg7.60 mg

0 14.2

2.5 Fat

0.11 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

147.00 mg161.00 mg

42 840

2.6.2 Iron

0.28 mg0.15 mg

0.06 9

2.6.3 Sodium

2.00 mg1.00 mg

0 1556

2.6.4 Calcium

16.00 mg8.00 mg

1 100

2.6.5 Magnesium

13.00 mg9.00 mg

0 92

2.6.6 Zinc

0.20 mg0.11 mg

0 2.7

2.6.7 Phosphorus

24.00 mg17.00 mg

0 113

2.6.8 Manganese

0.08 mg0.36 mg

0 3.3

2.6.9 Copper

0.04 mg0.11 mg

0 2

2.6.10 Selenium

0.30 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

5.00 mg4.00 mg

0 318

2.7.2 Omega 6s

28.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

7.30 mg4.00 mg

0 87

2.9 Water Content

95.23 g80.32 g

0 95.23

2.10 Ash

0.38 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

15.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

12.00 kcalNA

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

NA274.00 kcal

32 747

3.6 Calories in Canned Form

NANA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

NA90.00 kcal

17 461

3.7.2 Calories in Jam

NA345.00 kcal

49 420

3.7.3 Calories in Pie

NA284.00 kcal

80 450

4 Characteristics

4.1 Type

Fruit vegetable, Melon

Berry, Tree fruit

4.2 Season

Spring, Summer

Autumn, Winter

4.3 Varieties

Armenian, English, Garden, Kirby, Lemon and Persian

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Dark green, Green

Orange, Red, Yellow

4.6 Inside Color

White

Orange

4.7 Shape

Cylindrical

Round

4.8 Texture

Crunchy

Juicy

4.9 Taste

Juicy, Watery

Sweet

4.10 Origin

India

Burma, China, India, Japan

4.11 Grows on

Vines

Trees

4.12 Cultivation

4.12.1 Soil Type

Loam

Sandy loam, Well-drained

4.12.2 Soil pH

6-6.86.5-7.5

3.5 10

4.12.3 Climatic Conditions

Warm

Can tolerate wide range of climates

5 Facts

5.1 Facts about

Outer waxy coating of cucumber can erase the pen writing.
Pressing cucumber on roof of mouth for 30 sec will eliminate bad breath.
It is made up of 96% water.
English cucumber can grow longer than 2 feet.

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

Not Available

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, Indonesia, Iran, Japan, Russia, Spain, Turkey, Ukraine, United States of America

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

France

United States of America

5.3.4 Top Exporter

Spain

Japan

6 Scientific Name

6.1 Botanical Name

Cucumis sativus

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

Dillenhidae

7.7 Order

Cucurbitales

Ericales

7.8 Family

Cucurbitaceae

Ebenaceae

7.9 Genus

Cucumis

Diospyros

7.10 Species

C. sativus

D. kaki

7.11 Generic Group

Not Available

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Difference Between Cucumber and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Cucumber and Japanese Persimmon with peel is 15.00 kcal and 70.00 kcal and the amount of calories without peel is 12.00 kcal and Not Available respectively. Thus, Cucumber 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 Cucumber and Japanese Persimmon is Cucurbitales and Ericales respectively. Cucumber belongs to Cucurbitaceae family and Japanese Persimmon belongs to Ebenaceae family. Cucumber belongs to Cucumis genus of C. sativus species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.