Japanese Persimmon

Cucumber

Japanese Persimmon and Cucumber

Japanese Persimmon

Cucumber

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1 Benefits

1.1 Health Benefits

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

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

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, Controls blood pressure, Digestive aid, Strengthens bones, Treatment of sore eyes

1.2 Skin Benefits

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

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

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

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

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

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

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

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

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)

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

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g3.63 g

1 79.18

2.2.1 Fiber

3.60 g0.50 g

0 10.4

2.2.2 Sugar

12.53 g1.67 g

0 63.35

2.3 Protein

0.58 g0.65 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.19

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg5.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.03 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)

NA0.26 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.04 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg7.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg2.80 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.03 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg16.40 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg23.00 mcg

0 834

2.4.13 Choline

7.60 mg6.00 mg

0 14.2

2.5 Fat

0.19 g0.11 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg147.00 mg

42 840

2.6.2 Iron

0.15 mg0.28 mg

0.06 9

2.6.3 Sodium

1.00 mg2.00 mg

0 1556

2.6.4 Calcium

8.00 mg16.00 mg

1 100

2.6.5 Magnesium

9.00 mg13.00 mg

0 92

2.6.6 Zinc

0.11 mg0.20 mg

0 2.7

2.6.7 Phosphorus

17.00 mg24.00 mg

0 113

2.6.8 Manganese

0.36 mg0.08 mg

0 3.3

2.6.9 Copper

0.11 mg0.04 mg

0 2

2.6.10 Selenium

0.60 mcg0.30 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg5.00 mg

0 318

2.7.2 Omega 6s

39.00 mg28.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg7.30 mg

0 87

2.9 Water Content

80.32 g95.23 g

0 95.23

2.10 Ash

0.33 g0.38 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal15.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NA12.00 kcal

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

274.00 kcalNA

32 747

3.6 Calories in Canned Form

NANA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcalNA

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

Fruit vegetable, Melon

4.2 Season

Autumn, Winter

Spring, Summer

4.3 Varieties

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

Armenian, English, Garden, Kirby, Lemon and Persian

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Dark green, Green

4.6 Inside Color

Orange

White

4.7 Shape

Round

Cylindrical

4.8 Texture

Juicy

Crunchy

4.9 Taste

Sweet

Juicy, Watery

4.10 Origin

Burma, China, India, Japan

India

4.11 Grows on

Trees

Vines

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Loam

4.12.2 Soil pH

6.5-7.56-6.8

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Warm

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.

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.

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

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

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

5.3.3 Top Importer

United States of America

France

5.3.4 Top Exporter

Japan

Spain

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Cucumis sativus

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

Ericales

Cucurbitales

7.8 Family

Ebenaceae

Cucurbitaceae

7.9 Genus

Diospyros

Cucumis

7.10 Species

D. kaki

C. sativus

7.11 Generic Group

Not Available

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Difference Between Japanese Persimmon and Cucumber

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

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