Japanese Persimmon

Carambola

Japanese Persimmon and Carambola

Japanese Persimmon

Carambola

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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, Heat stroke treatment

1.1.1 General Benefits

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

Anti oxidant properties, Anti-inflammatory properties, Digestive aid, Maintains healthy cholesterol level, Treatment of sore eyes

1.2 Skin Benefits

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

Anti-aging benefits, Heals sunburn, Skin rejuvenation

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Nausea, Vomiting

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)

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

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g6.73 g

1 79.18

2.2.1 Fiber

3.60 g2.80 g

0 10.4

2.2.2 Sugar

12.53 g3.98 g

0 63.35

2.3 Protein

0.58 g1.04 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 mcg3.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.01 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.37 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.39 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.02 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg12.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg34.40 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.15 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg0.00 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg66.00 mcg

0 834

2.4.13 Choline

7.60 mg7.60 mg

0 14.2

2.5 Fat

0.19 g0.33 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg133.00 mg

42 840

2.6.2 Iron

0.15 mg0.08 mg

0.06 9

2.6.3 Sodium

1.00 mg2.00 mg

0 1556

2.6.4 Calcium

8.00 mg3.00 mg

1 100

2.6.5 Magnesium

9.00 mg10.00 mg

0 92

2.6.6 Zinc

0.11 mg0.12 mg

0 2.7

2.6.7 Phosphorus

17.00 mg12.00 mg

0 113

2.6.8 Manganese

0.36 mg0.04 mg

0 3.3

2.6.9 Copper

0.11 mg0.14 mg

0 2

2.6.10 Selenium

0.60 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg27.00 mg

0 318

2.7.2 Omega 6s

39.00 mg157.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mgNA

0 87

2.9 Water Content

80.32 g91.38 g

0 95.23

2.10 Ash

0.33 g0.52 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal31.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

274.00 kcal300.00 kcal

32 747

3.6 Calories in Canned Form

NANA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal50.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcalNA

49 420

3.7.3 Calories in Pie

284.00 kcalNA

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit

4.2 Season

Autumn, Winter

Autumn, Spring, Summer

4.3 Varieties

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

King, Bell, Sri Kembangan, Arkin and Fwang Tung

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Golden yellow, Green

4.6 Inside Color

Orange

Yellowish Green

4.7 Shape

Round

Oval and Star(Cross section)

4.8 Texture

Juicy

Crispy

4.9 Taste

Sweet

Crisp, Juicy, Sweet

4.10 Origin

Burma, China, India, Japan

Sri Lanka

4.11 Grows on

Trees

Not Available

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Loam, Well-drained

4.12.2 Soil pH

6.5-7.54.5-7

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Moist, 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.

When carambola is cut horizontally, it forms a star.
It is believed that carambola helps to cure hangover.
Entire carambola is edible, including its skin.
2 varieties of carambola are cultivated: tart & sweet.

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

Taiwan

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Australia, Guyana, India, Israel, Malaysia, Philippines, United States of America

5.3.3 Top Importer

United States of America

Europe

5.3.4 Top Exporter

Japan

Malaysia

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Averrhoa carambola

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

Rosidae

7.7 Order

Ericales

Oxalidales

7.8 Family

Ebenaceae

Oxalidaceae

7.9 Genus

Diospyros

Averrhoa

7.10 Species

D. kaki

A. carambola

7.11 Generic Group

Not Available

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Difference Between Japanese Persimmon and Carambola

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Carambola with peel is 70.00 kcal and 31.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Carambola 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 Japanese Persimmon and Carambola is Ericales and Oxalidales respectively. Japanese Persimmon belongs to Ebenaceae family and Carambola belongs to Oxalidaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Carambola belongs to Averrhoa genus of A. carambola species. Beings plants, both fruits belong to Plantae Kingdom.