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Japanese Persimmon
Japanese Persimmon

Olive
Olive



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Japanese Persimmon
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Olive

Japanese Persimmon vs Olive

1 Benefits
1.1 Health Benefits
Cancer prevention, Heart care, Heat stroke treatment, Improves eye vision, Weight loss properties
Cancer prevention, Helps in cartilage regeneration, Prevents macular degeneration, Treatment of alzheimer's disease
1.1.1 General Benefits
Anti-inflammatory properties, Boosts immune system, Cures cough, Digestive aid, Fights against infections, Improves blood circulation
Anti oxidant properties, Anti-inflammatory properties, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level
1.2 Skin Benefits
Anti-aging benefits, Brightens and lightens complexion, Reduces wrinkles
Hydrates skin, Skin rejuvenation, Treatment of skin diseases
1.3 Hair Benefits
Promotes longer and healthier hair, Protects hair
Acts as moisturizer, Good conditioner, Regulates hair growth
1.4 Allergy
1.4.1 Allergy Symptoms
Abdominal pains, Anaphylaxis, Inflammation
NA
1.5 Side Effects
Diarrhoea, Might affect blood pressure level
Affects blood glucose levels, Dizziness, Stomach pain
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)
Hardly eaten raw, Olive oil is consumed for many purposes.
2 Nutrition
2.1 Serving Size
100 g
100 g
2.2 Carbs
18.59 g3.84 g
Avocado Information
1 79.18
2.2.2 Fiber
3.60 g3.30 g
Blackberry Information
0 10.4
2.2.4 Sugar
12.53 g0.54 g
Bilberry Information
0 63.35
2.3 Protein
0.58 g1.03 g
Apple Information
0.3 14.07
7.11.1 Protein to Carb Ratio
0.030.26
Apple Information
0.02 0.52
7.12 Vitamins
7.12.1 Vitamin A (Retinol)
81.00 mcg20.00 mcg
Pomegranate Information
0 426
7.12.2 Vitamin B1 (Thiamin)
0.03 mg0.02 mg
Apple Information
0 0.428
7.12.3 Vitamin B2 (Riboflavin)
0.02 mg0.01 mg
Apple Information
0 1.3
7.12.4 Vitamin B3 (Niacin)
0.10 mg0.24 mg
Gojiberry Information
0 2.8
7.12.5 Vitamin B5 (Pantothenic Acid)
NA0.02 mg
Lychee Information
0 1.4
7.12.6 Vitamin B6 (Pyridoxin)
0.10 mg0.03 mg
Apple Information
0 0.4
7.12.7 Vitamin B9 (Folic acid)
8.00 mcg3.00 mcg
Gojiberry Information
0 81
7.12.8 Vitamin C (Ascorbic Acid)
7.50 mg0.00 mg
Apple
0 228.3
7.12.9 Vitamin E (Tocopherole)
0.73 mg3.81 mg
Gojiberry Information
0 3.81
7.12.10 Vitamin K (Phyllochinone)
2.60 mcg1.40 mcg
Orange Information
0 40.3
7.12.11 Lycopene
159.00 mcg0.00 mcg
Avocado Information
0 5204
7.12.12 Lutein+Zeaxanthin
834.00 mcg510.00 mcg
Pineapple Information
0 834
7.12.13 Choline
7.60 mg14.20 mg
Gojiberry Information
0 14.2
7.13 Fat
0.19 g15.32 g
Physalis Information
0 33.49
7.14 Minerals
7.14.1 Potassium
161.00 mg42.00 mg
Apple
42 840
7.14.2 Iron
0.15 mg0.49 mg
White Grapefruit Information
0.06 9
7.14.3 Sodium
1.00 mg1,556.00 mg
Orange Information
0 1556
7.14.4 Calcium
8.00 mg52.00 mg
Longan Information
1 100
7.14.5 Magnesium
9.00 mg11.00 mg
Gojiberry Information
0 92
7.14.6 Zinc
0.11 mg0.04 mg
Apple Information
0 2.7
7.14.7 Phosphorus
17.00 mg4.00 mg
Gojiberry Information
0 113
7.14.8 Manganese
0.36 mg0.00 mg
Apple Information
0 3.3
7.14.9 Copper
0.11 mg0.12 mg
Apple Information
0 2
7.14.10 Selenium
0.60 mcg0.90 mcg
Apple Information
0 63.7
7.15 Fatty Acids
7.15.1 Omega 3s
4.00 mg92.00 mg
Watermelon Information
0 318
7.15.2 Omega 6s
39.00 mg1,215.00 mg
Jambul Information
0 1689
7.16 Sterol
7.16.1 Phytosterol
4.00 mgNA
Jambul Information
0 87
7.17 Water Content
80.32 g75.28 g
Gojiberry Information
0 95.23
7.18 Ash
0.33 g4.53 g
Gojiberry Information
0 87.1
8 Calories
8.1 Serving Size
100 g
100 g
8.2 Calories in Fresh Fruit with Peel
70.00 kcal115.00 kcal
Cucumber Information
15 299
8.3 Calories in Fresh Fruit without Peel
NANA
Cucumber Information
12 354
8.4 Calories in Frozen Form
NANA
Rambutan Information
0 187
8.5 Calories in Dried Form
274.00 kcal467.00 kcal
Gojiberry Information
32 747
8.6 Calories in Canned Form
NA119.00 kcal
Tomato Information
17 443
8.7 Calories in Foods
8.7.1 Calories in Juice
90.00 kcal60.00 kcal
Tomato Information
17 461
8.7.2 Calories in Jam
345.00 kcal200.00 kcal
Clementine Information
49 420
8.7.3 Calories in Pie
284.00 kcal240.00 kcal
Breadfruit Information
80 450
9 Characteristics
9.1 Type
Berry, Tree fruit
Tree fruit
9.2 Season
Autumn, Winter
Spring, Summer
9.3 Varieties
Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Ormond and Tamopan
Manzanillo, Sevillano, Mission, Ascolano, Barouni, Gordal, Rubra and Picholine
9.4 Seedless Variety
9.5 Color
Orange, Red, Yellow
Black, Green, Purple, Yellow
9.6 Inside Color
Orange
Brown
9.7 Shape
Round
Oval
9.8 Texture
Juicy
Fleshy
9.9 Taste
Sweet
Bitter
9.10 Origin
Burma, China, India, Japan
Eastern Mediterranean Region
9.11 Grows on
Trees
Trees
9.12 Cultivation
9.12.1 Soil Type
Sandy loam, Well-drained
Well-drained
9.12.2 Soil pH
6.5-7.57-8
Cloudberry
3.5 10
9.12.3 Climatic Conditions
Can tolerate wide range of climates
Warm to hot climate
10 Facts
10.1 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.
  • In ancient Greece, 1st eye shadow was made by adding olive oil in ground charcoal.
  • The most expensive form of olive oil is Extra Virgin.
  • Largest type of olive tree is known as donkey tree & smallest one is called bullet.
10.2 In Alcoholic Beverages
10.2.1 Wine
10.2.2 Beer
10.2.3 Spirits
10.2.4 Cocktails
10.3 Production
10.3.1 Top Producer
China
Spain
10.3.2 Other Countries
Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan
Algeria, Egypt, Greece, Italy, Morocco, Portugal, Syria, Tunisia, Turkey
10.3.3 Top Importer
United States of America
United States of America
10.3.4 Top Exporter
Japan
Italy
11 Scientific Name
11.1 Botanical Name
Diospyros kaki
Olea europaea
11.2 Synonym
Not Available
Not Available
12 Classification
12.1 Domain
Eukarya
Eukarya
12.2 Kingdom
Plantae
Plantae
12.3 Subkingdom
Tracheobionta
Tracheobionta
12.4 Division
Magnoliophyta
Magnoliophyta
12.5 Class
Magnoliopsida
Magnoliopsida
12.6 Subclass
Dillenhidae
Rosidae
12.7 Order
Ericales
Lamiales
12.8 Family
Ebenaceae
Oleaceae
12.9 Genus
Diospyros
Olea
12.10 Species
D. kaki
O. europaea
12.11 Generic Group
Not Available
Olive

Compare Japanese Persimmon and Olive

It is important compare Japanese Persimmon and Olive 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.

Olive Benefits: anti oxidant properties, anti-inflammatory properties, boosts immune system, controls blood pressure, digestive aid 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 Olive are: acts as moisturizer, good conditioner and regulates hair growth. 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: na. Get sorted Japanese Persimmon vs Olive comparison with the help of fruit comparison tool by fruitvs.com.