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Japanese Persimmon
Japanese Persimmon

Acorn squash
Acorn squash



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Japanese Persimmon
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Acorn squash

Japanese Persimmon and Acorn squash

1 Benefits
1.1 Health Benefits
Cancer prevention, Heart care, Heat stroke treatment, Improves eye vision, Weight loss properties
Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar
1.1.1 General Benefits
Anti-inflammatory properties, Boosts immune system, Cures cough, Digestive aid, Fights against infections, Improves blood circulation
Boosts immune system, Controls blood sugar levels, Digestive aid
1.3 Skin Benefits
Anti-aging benefits, Brightens and lightens complexion, Reduces wrinkles
Nourishes skin, Protects skin from oxidative stress
1.5 Hair Benefits
Promotes longer and healthier hair, Protects hair
Prevents hair loss, Promotes longer and healthier hair, Regulates hair growth
1.6 Allergy
1.6.1 Allergy Symptoms
Abdominal pains, Anaphylaxis, Inflammation
Asthma, Red rash, Swelling of mouth, tongue or lips
1.7 Side Effects
Diarrhoea, Might affect blood pressure level
Diarrhoea, Vomiting
1.8 Recommeded for
1.8.1 Pregnant Women
1.9.1 Lactating Women
1.10 Best Time to Eat
Along with meal, As a snack in the late afternoon, Don't consume at night and before bed, Morning time (before lunch)
Along with meal, As a snack in the late afternoon, Don't eat after meal, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.
2 Nutrition
2.1 Serving Size
100 g
100 g
2.2 Carbs
18.59 g10.40 g
Avocado
1 79.18
2.4.3 Fiber
3.60 g1.50 g
Blackberry
0 10.4
2.6.3 Sugar
12.53 g0.00 g
Bilberry
0 63.35
2.8 Protein
0.58 g0.80 g
Apple
0.3 14.07
2.8.6 Protein to Carb Ratio
0.030.08
Apple
0.02 0.52
3.13 Vitamins
3.13.1 Vitamin A (Retinol)
81.00 mcg245.10 mcg
Pomegranate
0 426
6.9.1 Vitamin B1 (Thiamin)
0.03 mg0.10 mg
Apple
0 0.428
6.12.1 Vitamin B2 (Riboflavin)
0.02 mg0.00 mg
Apple
0 1.3
6.13.2 Vitamin B3 (Niacin)
0.10 mg0.50 mg
Gojiberry
0 2.8
6.14.5 Vitamin B5 (Pantothenic Acid)
NA0.30 mg
Lychee
0 1.4
2.2.3 Vitamin B6 (Pyridoxin)
0.10 mg0.10 mg
Apple
0 0.4
2.2.11 Vitamin B9 (Folic acid)
8.00 mcg11.00 mcg
Gojiberry
0 81
2.2.19 Vitamin C (Ascorbic Acid)
7.50 mg6.50 mg
Olive
0 228.3
2.4.3 Vitamin E (Tocopherole)
0.73 mgNA
Gojiberry
0 3.81
2.6.3 Vitamin K (Phyllochinone)
2.60 mcgNA
Orange
0 40.3
2.7.4 Lycopene
159.00 mcgNA
Avocado
0 5204
2.8.9 Lutein+Zeaxanthin
834.00 mcgNA
Pineapple
0 834
2.10.1 Choline
7.60 mgNA
Gojiberry
0 14.2
2.14 Fat
0.19 g0.10 g
Physalis
0 33.49
2.15 Minerals
2.15.1 Potassium
161.00 mg263.00 mg
Olive
42 840
2.17.4 Iron
0.15 mg0.60 mg
White Grapefruit
0.06 9
1.7.3 Sodium
1.00 mg3.00 mg
Orange
0 1556
1.8.2 Calcium
8.00 mg26.00 mg
Longan
1 100
1.9.5 Magnesium
9.00 mg26.00 mg
Gojiberry
0 92
1.10.2 Zinc
0.11 mg0.10 mg
Apple
0 2.7
1.12.3 Phosphorus
17.00 mg27.00 mg
Gojiberry
0 113
1.13.5 Manganese
0.36 mg0.10 mg
Apple
0 3.3
1.15.2 Copper
0.11 mg0.10 mg
Apple
0 2
1.17.1 Selenium
0.60 mcg0.40 mcg
Apple
0 63.7
1.21 Fatty Acids
1.21.1 Omega 3s
4.00 mg22.00 mg
Watermelon
0 318
2.3.1 Omega 6s
39.00 mg13.00 mg
Jambul
0 1689
2.7 Sterol
2.7.1 Phytosterol
4.00 mgNA
Jambul
0 87
2.10 Water Content
80.32 g89.70 g
Gojiberry
0 95.23
2.14 Ash
0.33 g0.80 g
Gojiberry
0 87.1
3 Calories
3.1 Serving Size
100 g
100 g
3.2 Calories in Fresh Fruit with Peel
70.00 kcal40.00 kcal
Cucumber
15 299
3.4 Calories in Fresh Fruit without Peel
NANA
Cucumber
12 354
3.5 Calories in Frozen Form
NA39.00 kcal
Rambutan
0 187
3.6 Calories in Dried Form
274.00 kcal56.00 kcal
Gojiberry
32 747
3.8 Calories in Canned Form
NA40.00 kcal
Tomato
17 443
3.9 Calories in Foods
3.9.1 Calories in Juice
90.00 kcal47.00 kcal
Tomato
17 461
3.9.4 Calories in Jam
345.00 kcal200.00 kcal
Clementine
49 420
4.6.1 Calories in Pie
284.00 kcal200.00 kcal
Breadfruit
80 450
6 Characteristics
6.1 Type
Berry, Tree fruit
Berry
7.2 Season
Autumn, Winter
Winter
7.4 Varieties
Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Ormond and Tamopan
Bush Table Queen, Heirloom Table Queen, Festival Hybrid, Early Acorn Hybrid, Table Ace, Ebony and Cream of the Crop
8.2 Seedless Variety
8.3 Color
Orange, Red, Yellow
Dark green, Green-yellow, Orange green
8.5 Inside Color
Orange
Yellow
8.7 Shape
Round
Round
8.9 Texture
Juicy
Fibrous
8.11 Taste
Sweet
Sweetish
8.12 Origin
Burma, China, India, Japan
Central America, North America, Unknown
8.13 Grows on
Trees
Vines
8.15 Cultivation
8.15.1 Soil Type
Sandy loam, Well-drained
Well-drained
8.16.1 Soil pH
6.5-7.55.8-6.8
Cloudberry
3.5 10
8.20.2 Climatic Conditions
Can tolerate wide range of climates
Cold, Sunny
9 Facts
9.1 Facts about
  • 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.
  • It was named as Acorn Squash for its resemblance to a large ribbed acorn.
  • It is said that squash was being grown in Mexico as long as 10,000 years ago.
  • It was the first food cultivated by native American Indians.
9.2 In Alcoholic Beverages
9.2.1 Wine
9.2.2 Beer
9.2.3 Spirits
9.2.4 Cocktails
9.3 Production
9.3.1 Top Producer
China
China
9.3.2 Other Countries
Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan
Egypt, India, Iran, Italy, Mexico, Russia, Turkey, Ukraine, United States of America
9.3.3 Top Importer
United States of America
Costa Rica
9.3.4 Top Exporter
Japan
United States of America
10 Scientific Name
10.1 Botanical Name
Diospyros kaki
Cucurbita Pepo
10.2 Synonym
Not Available
Winter Squash
11 Classification
11.1 Domain
Eukarya
Eukarya
11.2 Kingdom
Plantae
Plantae
11.3 Subkingdom
Tracheobionta
Tracheobionta
11.4 Division
Magnoliophyta
Magnoliophyta
11.5 Class
Magnoliopsida
Magnoliopsida
11.6 Subclass
Dillenhidae
Dillenhidae
11.7 Order
Ericales
Cucurbitales
11.8 Family
Ebenaceae
Cucurbitaceae
11.9 Genus
Diospyros
Cucurbita
11.10 Species
D. kaki
Pepo
11.11 Generic Group
Not Available
Not Available

Difference Between Japanese Persimmon and Acorn squash

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Acorn squash with peel is 70.00 kcal and 40.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Acorn squash belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Japanese Persimmon and Acorn squash is Ericales and Cucurbitales respectively. Japanese Persimmon belongs to Ebenaceae family and Acorn squash belongs to Cucurbitaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Acorn squash belongs to Cucurbita genus of Pepo species. Beings plants, both fruits belong to Plantae Kingdom.