Japanese Persimmon

Apricot

Japanese Persimmon vs Apricot

Japanese Persimmon

Apricot

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1 Benefits

1.1 Health Benefits

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

Asthma treatment, Cancer prevention, Controls blood pressure, Digestive aid, Heart care, Maintains hormonal balance, Regulation of heart rate, Skin cleansing, Skin rejuvenation

1.1.1 General Benefits

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

Boosts immune system, Controls blood pressure, Digestive aid, Eye care, Maintains healthy cholesterol level, Strengthens bones

1.2 Skin Benefits

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

Hydrates skin, Reduces wrinkles, Treatment of dark spots, Treatment of skin diseases

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Good conditioner, Regulates hair growth, Rejuvenates scalp, Softening mask, Treatment of dandruff

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abdominal cramps, Anaphylaxis, Breathing difficulty, Diarrhea, Itching of mouth, Itching sensation in throat, Swelling of mouth, tongue or lips, Vomiting, Wheezing

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Dizziness, Headache, Nausea, Vomiting

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 consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g11.00 g

1 79.18

2.2.1 Fiber

3.60 g2.00 g

0 10.4

2.2.2 Sugar

12.53 g9.00 g

0 63.35

2.3 Protein

0.58 g1.40 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.13

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg96.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.04 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg0.60 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.24 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.05 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg9.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg10.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.89 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg3.30 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg89.00 mcg

0 834

2.4.13 Choline

7.60 mg2.80 mg

0 14.2

2.5 Fat

0.19 g0.40 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg259.00 mg

42 840

2.6.2 Iron

0.15 mg0.40 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

8.00 mg13.00 mg

1 100

2.6.5 Magnesium

9.00 mg10.00 mg

0 92

2.6.6 Zinc

0.11 mg0.20 mg

0 2.7

2.6.7 Phosphorus

17.00 mg23.00 mg

0 113

2.6.8 Manganese

0.36 mg0.08 mg

0 3.3

2.6.9 Copper

0.11 mg0.08 mg

0 2

2.6.10 Selenium

0.60 mcg0.10 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

4.00 mg0.00 mg

0 318

2.7.2 Omega 6s

39.00 mg77.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg18.00 mg

0 87

2.9 Water Content

80.32 g86.35 g

0 95.23

2.10 Ash

0.33 g0.75 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal48.00 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 kcal241.00 kcal

32 747

3.6 Calories in Canned Form

NA63.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal58.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal265.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit

4.2 Season

Autumn, Winter

Summer

4.3 Varieties

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

Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcot, Harcot, Brittany Gold, Harglow, Hunza, Moorpark, Patterson and Royal Rosa

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Orange, Yellowish-orange

4.6 Inside Color

Orange

Yellow

4.7 Shape

Round

Oval

4.8 Texture

Juicy

Fleshy

4.9 Taste

Sweet

Smooth, Sweet

4.10 Origin

Burma, China, India, Japan

China

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Well-drained

4.12.2 Soil pH

6.5-7.56.5-8

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Dry, Hot

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.

9 Jan is considered as the National Apricot Day.
Apricots have been around for more than 4000 yrs.
In latin, the meaning of apricot is 'precious'.
95% of apricots in the US are produced by California.

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

Turkey

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Algeria, Egypt, France, Iran, Italy, Morocco, Pakistan, Spain, Uzbekistan

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

France

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Prunus armeniaca

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

Rosales

7.8 Family

Ebenaceae

Rosaceae

7.9 Genus

Diospyros

Prunus

7.10 Species

D. kaki

P. armeniaca

7.11 Generic Group

Not Available

Rose

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Compare Japanese Persimmon and Apricot

It is important compare Japanese Persimmon and Apricot as both the fruits have a different nutritional value. Their comparison can be done on the basis of their vitamin and mineral content, calories, benefits as well as characteristics, making it easier for us to choose the best fruit for our diet. Their general health benefits are as follows:

Japanese Persimmon Benefits: anti-inflammatory properties, boosts immune system, cures cough, digestive aid, fights against infections and improves blood circulation.

Apricot Benefits: boosts immune system, controls blood pressure, digestive aid, eye care, maintains healthy cholesterol level and strengthens bones.

Fruits are also used as a remedy for various hair problems. The hair benefits of Japanese Persimmon are: promotes longer and healthier hair and protects hair and hair benefits of Apricot are: good conditioner, regulates hair growth, rejuvenates scalp, softening mask and treatment of dandruff. Some fruits are known to cause allergic reactions. The allergy symptoms of first fruit are: abdominal pains, anaphylaxis and inflammation and the symptoms of second fruit are: abdominal cramps, anaphylaxis, breathing difficulty, diarrhea, itching of mouth, itching sensation in throat, swelling of mouth, tongue or lips, vomiting and wheezing. Get sorted Japanese Persimmon vs Apricot comparison with the help of fruit comparison tool by fruitvs.com.