Japanese Persimmon

Blackberry

Japanese Persimmon and Blackberry

Japanese Persimmon

Blackberry

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1 Benefits

1.1 Health Benefits

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

Cancer prevention, Heart care, Increases metabolic rate, Reduces stress, Treatment of dysentary, Treatment of skin Diseases

1.1.1 General Benefits

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

Digestive aid, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

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

Hydrates skin, Skin rejuvenation, Skin revitalization

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Promotes longer and healthier hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Facial muscle tension, Pressure in sinus, Respiratory congestion, Runny nose, Sneezing, Tingling sensation in wrist and face

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Nausea, Vomiting, Might cause change of urine color

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, Don't consume at night and before bed, Morning time (before lunch)

Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Don't consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal., Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g9.60 g

1 79.18

2.2.1 Fiber

3.60 g0.00 g

0 10.4

2.2.2 Sugar

12.53 g4.90 g

0 63.35

2.3 Protein

0.58 g1.40 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.15

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg11.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.02 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.03 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.65 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.28 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.03 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg25.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg21.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg1.17 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg19.80 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg118.00 mcg

0 834

2.4.13 Choline

7.60 mg8.52 mg

0 14.2

2.5 Fat

0.19 g0.50 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg162.00 mg

42 840

2.6.2 Iron

0.15 mg0.62 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

8.00 mg29.00 mg

1 100

2.6.5 Magnesium

9.00 mg20.00 mg

0 92

2.6.6 Zinc

0.11 mg0.53 mg

0 2.7

2.6.7 Phosphorus

17.00 mg22.00 mg

0 113

2.6.8 Manganese

0.36 mg0.65 mg

0 3.3

2.6.9 Copper

0.11 mg0.17 mg

0 2

2.6.10 Selenium

0.60 mcg0.40 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg94.00 mg

0 318

2.7.2 Omega 6s

39.00 mg186.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mgNA

0 87

2.9 Water Content

80.32 g88.20 g

0 95.23

2.10 Ash

0.33 g0.40 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal43.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NA64.00 kcal

0 187

3.5 Calories in Dried Form

274.00 kcal325.00 kcal

32 747

3.6 Calories in Canned Form

NA92.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal38.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal250.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcalNA

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Berry

4.2 Season

Autumn, Winter

Spring, Summer

4.3 Varieties

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

Prime Ark, Prime Jim, Illini Hardy, Kiowa, Shawnee, Apache, Arapaho, Chester, Hull, Natchez, Navaho and Triple Crown and Von

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Purplish black

4.6 Inside Color

Orange

Magenta

4.7 Shape

Round

4.8 Texture

Juicy

4.9 Taste

Sweet

Juicy, Sweet

4.10 Origin

Burma, China, India, Japan

Asia, Europe, North America, South America

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Well-drained

4.12.2 Soil pH

6.5-7.55.5-7

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Dry, Warm to hot climate

5 Facts

5.1 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.

There are around 2000 varieties of blackberries throughout the world.
80-85 degrees is the ideal temperature for its production.
Leaves of blackberry tree are used to treat sore throats and mild inflammation of the gums.

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

China

United States of America

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

China, New Zealand, Serbia, South Africa

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

Mexico

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Rubus Fruticosus

6.2 Synonym

Not Available

Rubus Millspaughii or Rubus Laciniatus

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

Rosidae

7.7 Order

Ericales

Rosales

7.8 Family

Ebenaceae

Rosaceae

7.9 Genus

Diospyros

Rubus

7.10 Species

D. kaki

Rubus fruticosus

7.11 Generic Group

Not Available

Rose

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Difference Between Japanese Persimmon and Blackberry

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Blackberry with peel is 70.00 kcal and 43.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Blackberry belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Japanese Persimmon and Blackberry is Ericales and Rosales respectively. Japanese Persimmon belongs to Ebenaceae family and Blackberry belongs to Rosaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Blackberry belongs to Rubus genus of Rubus fruticosus species. Beings plants, both fruits belong to Plantae Kingdom.