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Japanese Persimmon and Olive

Japanese Persimmon
Olive
Olive and Japanese Persimmon


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   
NA   
Side Effects
Diarrhoea, Might affect blood pressure level   
Affects blood glucose levels, Dizziness, Stomach pain   
Recommeded for
  
  
Pregnant Women
Yes   
Yes   
Lactating Women
No   
Yes   
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   
100 g   
Carbs
18.59 g   
15
3.84 g   
99+
Fiber
3.60 g   
17
3.30 g   
18
Sugar
12.53 g   
14
0.54 g   
99+
Protein
0.58 g   
99+
1.03 g   
24
Protein to Carb Ratio
0.03   
25
0.26   
3
Vitamins
  
  
Vitamin A (Retinol)
81.00 mcg   
7
20.00 mcg   
20
Vitamin B1 (Thiamin)
0.03 mg   
31
0.02 mg   
37
Vitamin B2 (Riboflavin)
0.02 mg   
38
0.01 mg   
99+
Vitamin B3 (Niacin)
0.10 mg   
99+
0.24 mg   
99+
Vitamin B5 (Pantothenic Acid)
Not Available   
0.02 mg   
99+
Vitamin B6 (Pyridoxin)
0.10 mg   
15
0.03 mg   
99+
Vitamin B9 (Folic acid)
8.00 mcg   
27
3.00 mcg   
32
Vitamin C (Ascorbic Acid)
7.50 mg   
99+
0.00 mg   
99+
Vitamin E (Tocopherole)
0.73 mg   
15
3.81 mg   
1
Vitamin K (Phyllochinone)
2.60 mcg   
24
1.40 mcg   
28
Lycopene
159.00 mcg   
6
0.00 mcg   
9
Lutein+Zeaxanthin
834.00 mcg   
1
510.00 mcg   
2
Choline
7.60 mg   
13
14.20 mg   
1
Fat
0.19 g   
34
15.32 g   
2
Minerals
  
  
Potassium
161.00 mg   
99+
42.00 mg   
99+
Iron
0.15 mg   
99+
0.49 mg   
25
Sodium
1.00 mg   
20
1,556.00 mg   
1
Calcium
8.00 mg   
37
52.00 mg   
5
Magnesium
9.00 mg   
26
11.00 mg   
24
Zinc
0.11 mg   
22
0.04 mg   
29
Phosphorus
17.00 mg   
28
4.00 mg   
99+
Manganese
0.36 mg   
12
0.00 mg   
99+
Copper
0.11 mg   
17
0.12 mg   
16
Selenium
0.60 mcg   
10
0.90 mcg   
8
Fatty Acids
  
  
Omega 3s
4.00 mg   
34
92.00 mg   
8
Omega 6s
39.00 mg   
38
1,215.00 mg   
2
Sterol
  
  
Phytosterol
4.00 mg   
14
Not Available   
Water Content
80.32 g   
99+
75.28 g   
99+
Ash
0.33 g   
36
4.53 g   
2
Calories
Serving Size
100 g   
100 g   
Calories in Fresh Fruit with Peel
70.00 kcal   
13
115.00 kcal   
5
Calories in Fresh Fruit without Peel
Not Available   
Not Available   
Calories in Frozen Form
Not Available   
Not Available   
Calories in Dried Form
274.00 kcal   
23
467.00 kcal   
4
Calories in Canned Form
Not Available   
119.00 kcal   
4
Calories in Foods
  
  
Calories in Juice
90.00 kcal   
11
60.00 kcal   
22
Calories in Jam
345.00 kcal   
6
200.00 kcal   
26
Calories in Pie
284.00 kcal   
25
240.00 kcal   
38
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
Yes   
No   
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   
Trees   
Cultivation
  
  
Soil Type
Sandy loam, Well-drained   
Well-drained   
Soil pH
6.5-7.5   
7-8   
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
Not Available   
Yes   
Beer
Not Available   
Yes   
Spirits
Not Available   
Yes   
Cocktails
Not Available   
Yes   
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   
United States of America   
Top Exporter
Japan   
Italy   
Scientific Name
Botanical Name
Diospyros kaki   
Olea europaea   
Synonym
Not Available   
Not Available   
Classification
Domain
Eukarya   
Eukarya   
Kingdom
Plantae   
Plantae   
Subkingdom
Tracheobionta   
Tracheobionta   
Division
Magnoliophyta   
Magnoliophyta   
Class
Magnoliopsida   
Magnoliopsida   
Subclass
Dillenhidae   
Rosidae   
Order
Ericales   
Lamiales   
Family
Ebenaceae   
Oleaceae   
Genus
Diospyros   
Olea   
Species
D. kaki   
O. europaea   
Generic Group
Not Available   
Olive   
Benefits >>
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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 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.

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