Japanese Persimmon

Jambul

Japanese Persimmon and Jambul

Japanese Persimmon

Jambul

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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, Increase in haemoglobin, Regulates Blood Sugar, Ulcer prevention

1.1.1 General Benefits

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

Boosts immune system, Digestive aid, Fights against infections, Strengthens bones

1.2 Skin Benefits

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

Brightens and lightens complexion, Skin cleansing, Skin rejuvenation, Treatment of acne, Treatment of dark spots

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abdominal pains, NA

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Decrease in blood sugar levels, Allergic reaction, Throat irritation, Throat swelling, 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)

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), Strictly avoid empty stomach

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g14.00 g

1 79.18

2.2.1 Fiber

3.60 g0.60 g

0 10.4

2.2.2 Sugar

12.53 gNA

0 63.35

2.3 Protein

0.58 g1.00 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 mcg0.00 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 mg0.01 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.25 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NANA

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 mcgNA

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg11.85 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mgNA

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcgNA

0 40.3

2.4.11 Lycopene

159.00 mcgNA

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcgNA

0 834

2.4.13 Choline

7.60 mgNA

0 14.2

2.5 Fat

0.19 g0.23 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg55.00 mg

42 840

2.6.2 Iron

0.15 mg1.41 mg

0.06 9

2.6.3 Sodium

1.00 mg26.20 mg

0 1556

2.6.4 Calcium

8.00 mg11.65 mg

1 100

2.6.5 Magnesium

9.00 mg35.00 mg

0 92

2.6.6 Zinc

0.11 mgNA

0 2.7

2.6.7 Phosphorus

17.00 mg15.60 mg

0 113

2.6.8 Manganese

0.36 mgNA

0 3.3

2.6.9 Copper

0.11 mgNA

0 2

2.6.10 Selenium

0.60 mcgNA

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 mg0.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg0.00 mg

0 87

2.9 Water Content

80.32 g84.75 g

0 95.23

2.10 Ash

0.33 g0.50 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal60.00 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 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 kcal80.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal120.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal300.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit, Tropical

4.2 Season

Autumn, Winter

Monsoon, Summer

4.3 Varieties

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

Ram Jarnun and Paras

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Black, Magenta, Purple

4.6 Inside Color

Orange

Purple

4.7 Shape

Round

Oval

4.8 Texture

Juicy

4.9 Taste

Sweet

Astringent, Sweet

4.10 Origin

Burma, China, India, Japan

Bangladesh, India, Indonesia, Malaysia, Nepal, Pakistan, Philippines, Sri Lanka

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Loam, Sandy loam, Well-drained

4.12.2 Soil pH

6.5-7.56.5-7.5

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Humid, Rainfall

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.

Wood of jambul tree is water-resistant wood & is used in railroads and to implement engines in the well.
In Indian mythology, it is said that Jambul fruit was revered by Buddha.
Jambul has a huge importance in Ayurveda.

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

India

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Bangladesh, Indonesia, Malaysia, Nepal, Pakistan, Philippines, Sri Lanka

5.3.3 Top Importer

United States of America

Not Available

5.3.4 Top Exporter

Japan

India

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Syzygium cumini

6.2 Synonym

Not Available

Eugenia cumini

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

Myrtales

7.8 Family

Ebenaceae

Myrtaceae

7.9 Genus

Diospyros

Syzygium

7.10 Species

D. kaki

S. cumini

7.11 Generic Group

Not Available

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Difference Between Japanese Persimmon and Jambul

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Jambul with peel is 70.00 kcal and 60.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Jambul 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 Jambul is Ericales and Myrtales respectively. Japanese Persimmon belongs to Ebenaceae family and Jambul belongs to Myrtaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Jambul belongs to Syzygium genus of S. cumini species. Beings plants, both fruits belong to Plantae Kingdom.