Japanese Persimmon

Tomato

Japanese Persimmon and Tomato

Japanese Persimmon

Tomato

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1 Benefits

1.1 Health Benefits

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

Anti depressant, Cancer prevention, Heart care, Muscle pain relief, Prevents constipation, Regulation of heart rate, Weight loss properties

1.1.1 General Benefits

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

Controls blood pressure, Eye care, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

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

Anti-aging benefits, Heals sunburn, Skin rejuvenation, Treatment of acne, Treatment of skin diseases

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Good conditioner, Prevents hair loss, Softening mask

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Anaphylaxis, Coughing, Diarrhea, Eczema, Hives, Itching sensation in throat, Nausea, Skin Rashes, Runny nose, Sneezing, Swelling of mouth, tongue or lips, Vomiting, Wheezing

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Heart burn

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)

Along with meal, Don't consume at night and before bed, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g3.90 g

1 79.18

2.2.1 Fiber

3.60 g1.20 g

0 10.4

2.2.2 Sugar

12.53 g2.60 g

0 63.35

2.3 Protein

0.58 g0.90 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.23

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg42.00 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 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.59 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.09 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.08 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg15.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg14.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.54 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg7.90 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg2,573.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg123.00 mcg

0 834

2.4.13 Choline

7.60 mg6.70 mg

0 14.2

2.5 Fat

0.19 g0.20 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg237.00 mg

42 840

2.6.2 Iron

0.15 mg0.27 mg

0.06 9

2.6.3 Sodium

1.00 mg5.00 mg

0 1556

2.6.4 Calcium

8.00 mg10.00 mg

1 100

2.6.5 Magnesium

9.00 mg11.00 mg

0 92

2.6.6 Zinc

0.11 mg0.17 mg

0 2.7

2.6.7 Phosphorus

17.00 mg24.00 mg

0 113

2.6.8 Manganese

0.36 mg0.11 mg

0 3.3

2.6.9 Copper

0.11 mg0.06 mg

0 2

2.6.10 Selenium

0.60 mcg0.00 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg3.00 mg

0 318

2.7.2 Omega 6s

39.00 mg80.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg7.00 mg

0 87

2.9 Water Content

80.32 g94.52 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 kcal18.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NA16.00 kcal

0 187

3.5 Calories in Dried Form

274.00 kcal258.00 kcal

32 747

3.6 Calories in Canned Form

NA17.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal17.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal110.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal150.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Berry, Fruit vegetable

4.2 Season

Autumn, Winter

All seasons

4.3 Varieties

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

Better Boy, Early Girl, Beefsteak, Beefmaster, Pink Brandywinem, Caspian Pink, Thai Pinks, Hawaiian Pineapple, Kellogg’s Breakfast, Cherokee Purple, Black Ethiopian and Paul Robeson

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Green, Orange, Pink, Purplish black, Red, White, Yellow

4.6 Inside Color

Orange

Red

4.7 Shape

Round

4.8 Texture

Juicy

4.9 Taste

Sweet

Sour, Sweet

4.10 Origin

Burma, China, India, Japan

Central America, South America

4.11 Grows on

Trees

Bushes

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Loam, Sandy loam

4.12.2 Soil pH

6.5-7.56-6.8

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Sunny, Warm

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.

Around 10,000 varieties of tomatoes are grown in the world.
In Buñol, people celebrate the Tomatina festival where around 1.5 lakh tomatoes are used.
As per Guinness book of records, heaviest tomato weighed 3.51 kg.

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

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Brazil, Egypt, India, Iran, Italy, Mexico, Spain, Turkey, United States of America

5.3.3 Top Importer

United States of America

Nigeria

5.3.4 Top Exporter

Japan

Netherlands

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Solanum lycopersicum

6.2 Synonym

Not Available

Lycopersicon esculentum

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

Asteridae

7.7 Order

Ericales

Solanales

7.8 Family

Ebenaceae

Solanaceae

7.9 Genus

Diospyros

Solanum

7.10 Species

D. kaki

S. lycopersicum

7.11 Generic Group

Not Available

Nightshade

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Difference Between Japanese Persimmon and Tomato

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

The amount of calories in 100 gm of fresh Japanese Persimmon and Tomato with peel is 70.00 kcal and 18.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Japanese Persimmon and Tomato 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 Tomato is Ericales and Solanales respectively. Japanese Persimmon belongs to Ebenaceae family and Tomato belongs to Solanaceae family. Japanese Persimmon belongs to Diospyros genus of D. kaki species and Tomato belongs to Solanum genus of S. lycopersicum species. Beings plants, both fruits belong to Plantae Kingdom.