Fig

Japanese Persimmon

Fig and Japanese Persimmon

Fig

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Cancer prevention, Controls blood pressure, Heart care, Increase in haemoglobin, Prevents constipation, Prevents macular degeneration, Reduces nervous tension

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

1.1.1 General Benefits

Controls blood pressure, Helps in weight loss, 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

Brightens and lightens complexion, Hydrates skin, Skin rejuvenation, Treatment of acne

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

1.3 Hair Benefits

Good conditioner, Regulates hair growth, Softening mask

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Coughing, Headaches, Hives, Itching, Nasal congestion, Skin rash, Sneezing, Sore throat, Swelling of hands

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Allergic reaction, Skin rash, Possibly unsafe during pregnancy

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), Don't consume at night and before bed, 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

19.20 g18.59 g

1 79.18

2.2.1 Fiber

2.90 g3.60 g

0 10.4

2.2.2 Sugar

16.30 g12.53 g

0 63.35

2.3 Protein

0.80 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.040.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

7.00 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.06 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.05 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.40 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.30 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.11 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

6.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

2.00 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.11 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

4.70 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

9.00 mcg834.00 mcg

0 834

2.4.13 Choline

4.70 mg7.60 mg

0 14.2

2.5 Fat

0.30 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

232.00 mg161.00 mg

42 840

2.6.2 Iron

0.37 mg0.15 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

35.00 mg8.00 mg

1 100

2.6.5 Magnesium

17.00 mg9.00 mg

0 92

2.6.6 Zinc

0.15 mg0.11 mg

0 2.7

2.6.7 Phosphorus

14.00 mg17.00 mg

0 113

2.6.8 Manganese

0.13 mg0.36 mg

0 3.3

2.6.9 Copper

0.07 mg0.11 mg

0 2

2.6.10 Selenium

0.20 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

144.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

31.00 mg4.00 mg

0 87

2.9 Water Content

79.11 g80.32 g

0 95.23

2.10 Ash

0.66 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

74.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

71.42 kcalNA

0 187

3.5 Calories in Dried Form

249.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

69.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

65.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

360.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

450.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Tree fruit

Berry, Tree fruit

4.2 Season

Summer, Winter

Autumn, Winter

4.3 Varieties

Abyad, Adriatic, Alma, Atreano, Bataglia, Black Bethlehem, Black Madeira, Black Mission, Brown Turkey, Sierra, Calimyrna, Kadota, Deanna, Figoin and Hardy Chicago Fig

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Green, Purple, Red

Orange, Red, Yellow

4.6 Inside Color

Pink

Orange

4.7 Shape

Conical

Round

4.8 Texture

Fleshy

Juicy

4.9 Taste

Sweet

4.10 Origin

Western Asia

Burma, China, India, Japan

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Clay, Limestone, Loam, Sandy

Sandy loam, Well-drained

4.12.2 Soil pH

5-76.5-7.5

3.5 10

4.12.3 Climatic Conditions

Dry, Warm

Can tolerate wide range of climates

5 Facts

5.1 Facts about

Fig tree is considered as a symbol of abundance, fertility and sweetness.
The fig is made up of 55% of natural sugar so they are the sweetest fruits.
Figs are used as a fat substitute in recipes.

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

Albania, Algeria, Brazil, Egypt, Iran, Morocco, Syria, Tunisia, 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

Turkey

Japan

6 Scientific Name

6.1 Botanical Name

Ficus carica

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

Alismidae

Dillenhidae

7.7 Order

Rosales

Ericales

7.8 Family

Moraceae

Ebenaceae

7.9 Genus

Ficus

Diospyros

7.10 Species

Ficus carica

D. kaki

7.11 Generic Group

Mulberry

Not Available

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Difference Between Fig and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Fig and Japanese Persimmon with peel is 74.00 kcal and 70.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Fig 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 Fig and Japanese Persimmon is Rosales and Ericales respectively. Fig belongs to Moraceae family and Japanese Persimmon belongs to Ebenaceae family. Fig belongs to Ficus genus of Ficus carica species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.