Japanese Persimmon

Red Currant

Japanese Persimmon and Red Currant

Japanese Persimmon

Red Currant

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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, Gout treatment, Heart care, Regulation of heart rate, Treatment of rheumatism

1.1.1 General Benefits

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

Anti oxidant properties, Controls blood pressure, Cures fever, Digestive aid, Healing of wounds, Helps in weight loss, Strengthens bones

1.2 Skin Benefits

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

Brightens and lightens complexion, Reduces wrinkles, Treatment of acne

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abnormally rapid heart rate, Anaphylaxis, Breathing difficulty, Hives, Itching, Swallowing difficulties

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

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), As a snack in the late afternoon, Don't eat after meal, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g13.80 g

1 79.18

2.2.1 Fiber

3.60 g4.30 g

0 10.4

2.2.2 Sugar

12.53 g7.37 g

0 63.35

2.3 Protein

0.58 g1.40 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.10

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg2.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.04 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 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.06 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.07 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg41.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.10 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg11.00 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg47.00 mcg

0 834

2.4.13 Choline

7.60 mg7.60 mg

0 14.2

2.5 Fat

0.19 g0.20 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg275.00 mg

42 840

2.6.2 Iron

0.15 mg1.00 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

8.00 mg33.00 mg

1 100

2.6.5 Magnesium

9.00 mg13.00 mg

0 92

2.6.6 Zinc

0.11 mg0.23 mg

0 2.7

2.6.7 Phosphorus

17.00 mg44.00 mg

0 113

2.6.8 Manganese

0.36 mg0.19 mg

0 3.3

2.6.9 Copper

0.11 mg0.11 mg

0 2

2.6.10 Selenium

0.60 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg35.00 mg

0 318

2.7.2 Omega 6s

39.00 mg53.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mgNA

0 87

2.9 Water Content

80.32 g83.95 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 kcal56.00 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 kcal308.00 kcal

32 747

3.6 Calories in Canned Form

NANA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal70.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal165.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal260.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Berry

4.2 Season

Autumn, Winter

Summer

4.3 Varieties

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

Rovada, Stanza, Red Lake, Junifer and Jonkheer van Tets

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Red

4.6 Inside Color

Orange

Red

4.7 Shape

Round

4.8 Texture

Juicy

4.9 Taste

Sweet

Sour, Tart

4.10 Origin

Burma, China, India, Japan

Europe

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Moist, Well-drained

4.12.2 Soil pH

6.5-7.56-7

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Cold

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.

The albino version of red currants known as white currants, are often sold as different fruit.
Red currant tea is healthy substitute for coffee.
There are more than 150 varieties of red currants.

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

Russia

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Belgium, France, Germany, Ireland, Italy, Netherlands, Poland, Portugal, Scotland, Spain, Sweden, United Kingdom

5.3.3 Top Importer

United States of America

Germany

5.3.4 Top Exporter

Japan

Russia

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Ribes rubrum

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

Saxifragales

7.8 Family

Ebenaceae

Grossulariaceae

7.9 Genus

Diospyros

Ribes

7.10 Species

D. kaki

R. rubrum

7.11 Generic Group

Not Available

Saxifrage

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Difference Between Japanese Persimmon and Red Currant

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Red Currant with peel is 70.00 kcal and 56.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Red Currant belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Japanese Persimmon and Red Currant is Ericales and Saxifragales respectively. Japanese Persimmon belongs to Ebenaceae family and Red Currant belongs to Grossulariaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Red Currant belongs to Ribes genus of R. rubrum species. Beings plants, both fruits belong to Plantae Kingdom.