Japanese Persimmon

Olive

Japanese Persimmon vs Olive Nutrition

Japanese Persimmon

Olive

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

18.59 g3.84 g

1 79.18

1.2.1 Fiber

3.60 g3.30 g

0 10.4

1.2.2 Sugar

12.53 g0.54 g

0 63.35

1.3 Protein

0.58 g1.03 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.030.26

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

81.00 mcg20.00 mcg

0 426

1.4.2 Vitamin B1 (Thiamin)

0.03 mg0.02 mg

0 0.428

1.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.01 mg

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.10 mg0.24 mg

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

NA0.02 mg

0 1.4

1.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.03 mg

0 0.4

1.4.7 Vitamin B9 (Folic acid)

8.00 mcg3.00 mcg

0 81

1.4.8 Vitamin C (Ascorbic Acid)

7.50 mg0.00 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

0.73 mg3.81 mg

0 3.81

1.4.10 Vitamin K (Phyllochinone)

2.60 mcg1.40 mcg

0 40.3

1.4.11 Lycopene

159.00 mcg0.00 mcg

0 5204

1.4.12 Lutein+Zeaxanthin

834.00 mcg510.00 mcg

0 834

1.4.13 Choline

7.60 mg14.20 mg

0 14.2

1.5 Fat

0.19 g15.32 g

0 33.49

1.6 Minerals

1.6.1 Potassium

161.00 mg42.00 mg

42 840

1.6.2 Iron

0.15 mg0.49 mg

0.06 9

1.6.3 Sodium

1.00 mg1,556.00 mg

0 1556

1.6.4 Calcium

8.00 mg52.00 mg

1 100

1.6.5 Magnesium

9.00 mg11.00 mg

0 92

1.6.6 Zinc

0.11 mg0.04 mg

0 2.7

1.6.7 Phosphorus

17.00 mg4.00 mg

0 113

1.6.8 Manganese

0.36 mg0.00 mg

0 3.3

1.6.9 Copper

0.11 mg0.12 mg

0 2

1.6.10 Selenium

0.60 mcg0.90 mcg

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

4.00 mg92.00 mg

0 318

1.7.2 Omega 6s

39.00 mg1,215.00 mg

0 1689

1.8 Sterol

1.8.1 Phytosterol

4.00 mgNA

0 87

1.9 Water Content

80.32 g75.28 g

0 95.23

1.10 Ash

0.33 g4.53 g

0 87.1

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Carbs in Japanese Persimmon and Olive

Nutrients are present in all the fruits but in different quantities. Hence, it is essential to be aware of the nutritional value of fruits before we add them to our health routine. Japanese Persimmon vs Olive Nutrition will help you choose the best fruit among the two. Carbs in Japanese Persimmon and Olive are 18.59 g and 3.84 g respectively. The protein content of Japanese Persimmon and Olive is 0.58 g and 1.03 g. Protein to carb ratio of any fruit must be approximately 1.34. Protein to carb ratio of Japanese Persimmon is 0.03 and in Olive, it is 0.26. Nutritional value of fruits is incomparable to other food items. They provide all the vital nutrients required for proper functioning of our body.