Japanese Persimmon

Olive

Japanese Persimmon and Olive

Japanese Persimmon

Olive

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Benefits

Health Benefits

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

Cancer prevention, Helps in cartilage regeneration, Prevents macular degeneration, Treatment of alzheimer's disease

General Benefits

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

Anti oxidant properties, Anti-inflammatory properties, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level

Skin Benefits

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

Hydrates skin, Skin rejuvenation, Treatment of skin diseases

Hair Benefits

Promotes longer and healthier hair, Protects hair

Acts as moisturizer, Good conditioner, Regulates hair growth

Allergy

Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Side Effects

Diarrhoea, Might affect blood pressure level

Affects blood glucose levels, Dizziness, Stomach pain

Recommeded for

Pregnant Women

✔ ✘

Lactating Women

✔ ✘

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)

Hardly eaten raw, Olive oil is consumed for many purposes.

Nutrition

Serving Size

100 g

Carbs

18.59 g3.84 g

1 79.18

👆🏻

Fiber

3.60 g3.30 g

0 10.4

👆🏻

Sugar

12.53 g0.54 g

0 63.35

👆🏻

Protein

0.58 g1.03 g

0.3 14.07

👆🏻

Protein to Carb Ratio

0.030.26

0.02 0.52

👆🏻

Vitamins

Vitamin A (Retinol)

81.00 mcg20.00 mcg

0 681

👆🏻

Vitamin B1 (Thiamin)

0.03 mg0.02 mg

0 0.428

👆🏻

Vitamin B2 (Riboflavin)

0.02 mg0.01 mg

0 1.3

👆🏻

Vitamin B3 (Niacin)

0.10 mg0.24 mg

0 2.8

👆🏻

Vitamin B5 (Pantothenic Acid)

-0.02 mg

0 1.4

👆🏻

Vitamin B6 (Pyridoxin)

0.10 mg0.03 mg

0 0.4

👆🏻

Vitamin B9 (Folic acid)

8.00 mcg3.00 mcg

0 81

👆🏻

Vitamin C (Ascorbic Acid)

7.50 mg0.00 mg

0 228.3

👆🏻

Vitamin E (Tocopherole)

0.73 mg3.81 mg

0 3.81

👆🏻

Vitamin K (Phyllochinone)

2.60 mcg1.40 mcg

0 40.3

👆🏻

Lycopene

159.00 mcg0.00 mcg

0 5204

👆🏻

Lutein+Zeaxanthin

834.00 mcg510.00 mcg

0 834

👆🏻

Choline

7.60 mg14.20 mg

0 19.2

👆🏻

Fat

0.19 g15.32 g

0 33.49

👆🏻

Minerals

Potassium

161.00 mg42.00 mg

42 840

👆🏻

Iron

0.15 mg0.49 mg

0.06 9

👆🏻

Sodium

1.00 mg1,556.00 mg

0 1556

👆🏻

Calcium

8.00 mg52.00 mg

1 100

👆🏻

Magnesium

9.00 mg11.00 mg

0 92

👆🏻

Zinc

0.11 mg0.04 mg

0 2.7

👆🏻

Phosphorus

17.00 mg4.00 mg

0 113

👆🏻

Manganese

0.36 mg0.00 mg

0 3.3

👆🏻

Copper

0.11 mg0.12 mg

0 2

👆🏻

Selenium

0.60 mcg0.90 mcg

0 63.7

👆🏻

Fatty Acids

Omega 3s

4.00 mg92.00 mg

0 318

👆🏻

Omega 6s

39.00 mg1,215.00 mg

0 1689

👆🏻

Sterol

Phytosterol

4.00 mg22.00 mg

0 87

👆🏻

Water Content

80.32 g75.28 g

0 95.23

👆🏻

Ash

0.33 g4.53 g

0 87.1

👆🏻

Calories

Serving Size

100 g

Calories in Fresh Fruit with Peel

70.00 kcal115.00 kcal

15 354

👆🏻

Calories in Fresh Fruit without Peel

70.00 kcal115.00 kcal

12 354

👆🏻

Calories in Frozen Form

0 354

👆🏻

Calories in Dried Form

274.00 kcal467.00 kcal

16 747

👆🏻

Calories in Canned Form

-119.00 kcal

15 443

👆🏻

Calories in Foods

Calories in Juice

90.00 kcal60.00 kcal

16 461

👆🏻

Calories in Jam

345.00 kcal200.00 kcal

49 420

👆🏻

Calories in Pie

284.00 kcal240.00 kcal

80 450

👆🏻

Characteristics

Type

Berry, Tree fruit

Tree fruit

Season

Autumn, Winter

Spring, Summer

Varieties

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

Manzanillo, Sevillano, Mission, Ascolano, Barouni, Gordal, Rubra and Picholine

Seedless Variety

✔ ✘

Color

Orange, Red, Yellow

Black, Green, Purple, Yellow

Inside Color

Orange

Brown

Shape

Round

Oval

Texture

Juicy

Fleshy

Taste

Sweet

Bitter

Origin

Burma, China, India, Japan

Eastern Mediterranean Region

Grows on

Trees

Cultivation

Soil Type

Sandy loam, Well-drained

Well-drained

Soil pH

6.5-7.57-8

3.5 10

👆🏻

Climatic Conditions

Can tolerate wide range of climates

Warm to hot climate

Facts

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.

In ancient Greece, 1st eye shadow was made by adding olive oil in ground charcoal.
The most expensive form of olive oil is Extra Virgin.
Largest type of olive tree is known as donkey tree & smallest one is called bullet.

In Alcoholic Beverages

Wine

✔ ✘

Beer

✔ ✘

Spirits

✔ ✘

Cocktails

✔ ✘

Production

Top Producer

China

Spain

Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Algeria, Egypt, Greece, Italy, Morocco, Portugal, Syria, Tunisia, Turkey

Top Importer

United States of America

Top Exporter

Japan

Italy

Scientific Name

Botanical Name

Diospyros kaki

Olea europaea

Synonym

Diospyros kaki

Olea europaea

Classification

Domain

Eukarya

Kingdom

Plantae

Subkingdom

Tracheobionta

Division

Magnoliophyta

Class

Magnoliopsida

Subclass

Dillenhidae

Rosidae

Order

Ericales

Lamiales

Family

Ebenaceae

Oleaceae

Genus

Diospyros

Olea

Species

D. kaki

O. europaea

Generic Group

Olive

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Difference Between Japanese Persimmon and Olive

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Olive with peel is 70.00 kcal and 115.00 kcal and the amount of calories without peel is 70.00 kcal and 115.00 kcal respectively. Thus, Japanese Persimmon and Olive belong to Low Calorie Fruits and High Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Japanese Persimmon and Olive is Ericales and Lamiales respectively. Japanese Persimmon belongs to Ebenaceae family and Olive belongs to Oleaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Olive belongs to Olea genus of O. europaea species. Beings plants, both fruits belong to Plantae Kingdom.