Japanese Persimmon

Fig

Japanese Persimmon and Fig

Japanese Persimmon

Fig

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

1.1.1 General Benefits

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

Controls blood pressure, Helps in weight loss, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

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

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

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Good conditioner, Regulates hair growth, Softening mask

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

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

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Allergic reaction, Skin rash, Possibly unsafe during pregnancy

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

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g19.20 g

1 79.18

2.2.1 Fiber

3.60 g2.90 g

0 10.4

2.2.2 Sugar

12.53 g16.30 g

0 63.35

2.3 Protein

0.58 g0.80 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.04

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg7.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.06 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.05 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.40 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.11 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg6.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg2.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.11 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg4.70 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg9.00 mcg

0 834

2.4.13 Choline

7.60 mg4.70 mg

0 14.2

2.5 Fat

0.19 g0.30 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg232.00 mg

42 840

2.6.2 Iron

0.15 mg0.37 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

8.00 mg35.00 mg

1 100

2.6.5 Magnesium

9.00 mg17.00 mg

0 92

2.6.6 Zinc

0.11 mg0.15 mg

0 2.7

2.6.7 Phosphorus

17.00 mg14.00 mg

0 113

2.6.8 Manganese

0.36 mg0.13 mg

0 3.3

2.6.9 Copper

0.11 mg0.07 mg

0 2

2.6.10 Selenium

0.60 mcg0.20 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg0.00 mg

0 318

2.7.2 Omega 6s

39.00 mg144.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg31.00 mg

0 87

2.9 Water Content

80.32 g79.11 g

0 95.23

2.10 Ash

0.33 g0.66 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal74.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NA71.42 kcal

0 187

3.5 Calories in Dried Form

274.00 kcal249.00 kcal

32 747

3.6 Calories in Canned Form

NA69.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal65.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal360.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal450.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit

4.2 Season

Autumn, Winter

Summer, Winter

4.3 Varieties

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

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Green, Purple, Red

4.6 Inside Color

Orange

Pink

4.7 Shape

Round

Conical

4.8 Texture

Juicy

Fleshy

4.9 Taste

Sweet

4.10 Origin

Burma, China, India, Japan

Western Asia

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Clay, Limestone, Loam, Sandy

4.12.2 Soil pH

6.5-7.55-7

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Dry, 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.

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.

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

Turkey

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Albania, Algeria, Brazil, Egypt, Iran, Morocco, Syria, Tunisia, United States of America

5.3.3 Top Importer

United States of America

France

5.3.4 Top Exporter

Japan

Turkey

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Ficus carica

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

Alismidae

7.7 Order

Ericales

Rosales

7.8 Family

Ebenaceae

Moraceae

7.9 Genus

Diospyros

Ficus

7.10 Species

D. kaki

Ficus carica

7.11 Generic Group

Not Available

Mulberry

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Difference Between Japanese Persimmon and Fig

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

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