Japanese Persimmon

Olive

Japanese Persimmon and Olive

Japanese Persimmon

Olive

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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, Helps in cartilage regeneration, Prevents macular degeneration, 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, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level

1.2 Skin Benefits

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

Hydrates skin, Skin rejuvenation, Treatment of skin diseases

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Acts as moisturizer, Good conditioner, Regulates hair growth

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Affects blood glucose levels, Dizziness, Stomach pain

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)

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

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g3.84 g

1 79.18

2.2.1 Fiber

3.60 g3.30 g

0 10.4

2.2.2 Sugar

12.53 g0.54 g

0 63.35

2.3 Protein

0.58 g1.03 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.26

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg20.00 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 mg0.24 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.02 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.03 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg3.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg0.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg3.81 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg1.40 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg510.00 mcg

0 834

2.4.13 Choline

7.60 mg14.20 mg

0 14.2

2.5 Fat

0.19 g15.32 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg42.00 mg

42 840

2.6.2 Iron

0.15 mg0.49 mg

0.06 9

2.6.3 Sodium

1.00 mg1,556.00 mg

0 1556

2.6.4 Calcium

8.00 mg52.00 mg

1 100

2.6.5 Magnesium

9.00 mg11.00 mg

0 92

2.6.6 Zinc

0.11 mg0.04 mg

0 2.7

2.6.7 Phosphorus

17.00 mg4.00 mg

0 113

2.6.8 Manganese

0.36 mg0.00 mg

0 3.3

2.6.9 Copper

0.11 mg0.12 mg

0 2

2.6.10 Selenium

0.60 mcg0.90 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg92.00 mg

0 318

2.7.2 Omega 6s

39.00 mg1,215.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mgNA

0 87

2.9 Water Content

80.32 g75.28 g

0 95.23

2.10 Ash

0.33 g4.53 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal115.00 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 kcal467.00 kcal

32 747

3.6 Calories in Canned Form

NA119.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal60.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal240.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit

4.2 Season

Autumn, Winter

Spring, Summer

4.3 Varieties

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

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Black, Green, Purple, Yellow

4.6 Inside Color

Orange

Brown

4.7 Shape

Round

Oval

4.8 Texture

Juicy

Fleshy

4.9 Taste

Sweet

Bitter

4.10 Origin

Burma, China, India, Japan

Eastern Mediterranean Region

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Well-drained

4.12.2 Soil pH

6.5-7.57-8

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

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.

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.

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

Spain

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

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

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

Italy

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Olea europaea

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

Lamiales

7.8 Family

Ebenaceae

Oleaceae

7.9 Genus

Diospyros

Olea

7.10 Species

D. kaki

O. europaea

7.11 Generic Group

Not Available

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 Not Available and Not Available respectively. Thus, Japanese Persimmon and Olive belong to and 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.