Japanese Persimmon

Coconut

Japanese Persimmon vs Coconut

Japanese Persimmon

Coconut

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1 Benefits

1.1 Health Benefits

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

Acidity treatment, Acts as natural antibiotic, Anti-oxidant properties, Aphonia treatment

1.1.1 General Benefits

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

Anti-inflammatory properties, Body hydration, Boosts immune system, Controls blood sugar levels, Digestive aid, Fights against infections, Flu treatment, Healing of wounds, Helps in weight loss, Maintains healthy cholesterol level

1.2 Skin Benefits

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

Anti-aging benefits, Heals sunburn, Hydrates skin, Reduces wrinkles, Skin rejuvenation, Skin revitalization, Treatment of skin diseases

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Promotes longer and healthier hair, Regulates hair growth, Rejuvenates scalp, Shiny hair, Treatment of dandruff

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abdominal pains, Breathing difficulty, Itching in tongue and other parts of mouth, Nasal congestion, Nausea, Runny nose, Vomiting

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Allergic reaction, Indigestion, Weight gain

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, Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g24.23 g

1 79.18

2.2.1 Fiber

3.60 g9.00 g

0 10.4

2.2.2 Sugar

12.53 g6.23 g

0 63.35

2.3 Protein

0.58 g3.33 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.22

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg0.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.07 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 mg0.54 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA1.01 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 mcg20.80 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg3.30 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.24 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg0.20 mcg

0 40.3

2.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

834.00 mcg0.00 mcg

0 834

2.4.13 Choline

7.60 mg12.10 mg

0 14.2

2.5 Fat

0.19 g33.49 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg356.00 mg

42 840

2.6.2 Iron

0.15 mg2.43 mg

0.06 9

2.6.3 Sodium

1.00 mg20.00 mg

0 1556

2.6.4 Calcium

8.00 mg14.00 mg

1 100

2.6.5 Magnesium

9.00 mg32.00 mg

0 92

2.6.6 Zinc

0.11 mg1.10 mg

0 2.7

2.6.7 Phosphorus

17.00 mg113.00 mg

0 113

2.6.8 Manganese

0.36 mg1.50 mg

0 3.3

2.6.9 Copper

0.11 mg0.44 mg

0 2

2.6.10 Selenium

0.60 mcg10.10 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 mg366.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg37.60 mg

0 87

2.9 Water Content

80.32 g47.00 g

0 95.23

2.10 Ash

0.33 g0.97 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcalNA

15 299

3.3 Calories in Fresh Fruit without Peel

NA354.00 kcal

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

274.00 kcal660.00 kcal

32 747

3.6 Calories in Canned Form

NA443.00 kcal

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 kcal250.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal298.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tree fruit, Tropical

4.2 Season

Autumn, Winter

All seasons

4.3 Varieties

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

Tall Varieties- West Coast Tall, Laccadiv Micro, Andaman Ordinary, Fiji, Kappadam, San Ramon, Philippines, Spicate, and Pratap. Dwarf Varieties- Chowghat Orange Dwarf (COD) and Chowghat Green Dwarf (CGD)

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Brown, Green

4.6 Inside Color

Orange

White

4.7 Shape

Round

4.8 Texture

Juicy

Crispy

4.9 Taste

Sweet

Juicy, Sweetish

4.10 Origin

Burma, China, India, Japan

America, India

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Clay, Sand

4.12.2 Soil pH

6.5-7.53.5-8.5

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Hot, Humid

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.

Burning coconut's husk helps repel mosquitoes.
Surveys say that falling coconut kills hundreds every year.
Coconut water is used as a substitute Blood Plasma & is called "father of modern tissue culture science".

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

Indonesia

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Brazil, India, Philippines, Sri Lanka

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

Philippines

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Cocos nucifera

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

Liliopsida

7.6 Subclass

Dillenhidae

Arecidae

7.7 Order

Ericales

Arecales

7.8 Family

Ebenaceae

Arecaceae

7.9 Genus

Diospyros

Cocos

7.10 Species

D. kaki

C. nucifera

7.11 Generic Group

Not Available

Arecaceae

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Compare Japanese Persimmon and Coconut

It is important compare Japanese Persimmon and Coconut 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.

Coconut Benefits: anti-inflammatory properties, body hydration, boosts immune system, controls blood sugar levels, digestive aid, fights against infections, flu treatment, healing of wounds, helps in weight loss and maintains healthy cholesterol level.

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 Coconut are: promotes longer and healthier hair, regulates hair growth, rejuvenates scalp, shiny hair 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 pains, breathing difficulty, itching in tongue and other parts of mouth, nasal congestion, nausea, runny nose and vomiting. Get sorted Japanese Persimmon vs Coconut comparison with the help of fruit comparison tool by fruitvs.com.