Japanese Persimmon

Pumpkin

Japanese Persimmon vs Pumpkin

Japanese Persimmon

Pumpkin

Add ⊕

1 Benefits

1.1 Health Benefits

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

Arthritis treatment, Cancer prevention, High Cholesterol Regulation, Lower blood pressure, Helps Prevent cataract, Prevents gall stones, Ulcer treatment, Weight loss properties

1.1.1 General Benefits

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

Boosts respiratory health, Eliminate parasites and infections, Protects against birth defects, Strengthens bones

1.2 Skin Benefits

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

Heals sunburn, Hydrates skin, Skin rejuvenation

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Regulates hair growth

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abdominal cramps, Anaphylaxis, Digestive Problems, Dizziness, Eczema, Fainting, Hives, Inflammation, Itching, Tingling sensation in wrist and face, Vomiting, Wheezing

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Kidney and gallbladder diseases

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 eat after meal, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g6.50 g

1 79.18

2.2.1 Fiber

3.60 g0.50 g

0 10.4

2.2.2 Sugar

12.53 g2.76 g

0 63.35

2.3 Protein

0.58 g1.00 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.15

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg426.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.05 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.11 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)

NA0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.06 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg16.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg9.00 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.44 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg1.10 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 mg0.00 mg

0 14.2

2.5 Fat

0.19 g0.10 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg340.00 mg

42 840

2.6.2 Iron

0.15 mg0.80 mg

0.06 9

2.6.3 Sodium

1.00 mg1.00 mg

0 1556

2.6.4 Calcium

8.00 mg21.00 mg

1 100

2.6.5 Magnesium

9.00 mg12.00 mg

0 92

2.6.6 Zinc

0.11 mg0.32 mg

0 2.7

2.6.7 Phosphorus

17.00 mg44.00 mg

0 113

2.6.8 Manganese

0.36 mg0.13 mg

0 3.3

2.6.9 Copper

0.11 mg0.00 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 mg82.22 mg

0 318

2.7.2 Omega 6s

39.00 mg49.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg0.00 mg

0 87

2.9 Water Content

80.32 g94.20 g

0 95.23

2.10 Ash

0.33 g1.40 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

70.00 kcal26.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NA30.00 kcal

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

274.00 kcalNA

32 747

3.6 Calories in Canned Form

NA34.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal46.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal130.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal244.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Berry

4.2 Season

Autumn, Winter

All seasons

4.3 Varieties

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

Jarrahdale, Peanut, Lakota, Cow, Sugar, Caribean, Red kuri, Buttercup and Pink lady

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Blue, Green, Orange, Red, White

4.6 Inside Color

Orange

Creamy Yellow

4.7 Shape

Round

4.8 Texture

Juicy

Fibrous

4.9 Taste

Sweet

Creamy, Soft, Sweet

4.10 Origin

Burma, China, India, Japan

Mexico

4.11 Grows on

Trees

Vines

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Clay loam, Sandy loam, Well-drained

4.12.2 Soil pH

6.5-7.55.5-7.5

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Warm to hot climate

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.

The name pumpkin has its roots in the Greek word ‘pepon’, meaning ‘large melon’.
The largest pumpkin ever grown weighed 1,140 pounds.
Pumpkins were once known for removing freckles & curing snake bites.

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

Egypt, India, Indonesia, Iran, Italy, Mexico, Russia, Spain, United States of America

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

China

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Cucurbita maxima

6.2 Synonym

Not Available

Cucurbita pepo, Squash

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

7.7 Order

Ericales

Cucurbitales

7.8 Family

Ebenaceae

Cucurbitaceae

7.9 Genus

Diospyros

Cucurbita

7.10 Species

D. kaki

Cucurbita mixta

7.11 Generic Group

Not Available

Compare Low Calorie Fruits » More

Japanese Persimmon and Gold Kiwi

Japanese Persimmon and Green Kiwi

Japanese Persimmon and Elderberry

» More

More Compare Low Calorie Fruits

Compare Japanese Persimmon and Pumpkin

It is important compare Japanese Persimmon and Pumpkin 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.

Pumpkin Benefits: boosts respiratory health, eliminate parasites and infections, protects against birth defects 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 Pumpkin are: 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: abdominal cramps, anaphylaxis, digestive problems, dizziness, eczema, fainting, hives, inflammation, itching, tingling sensation in wrist and face, vomiting and wheezing. Get sorted Japanese Persimmon vs Pumpkin comparison with the help of fruit comparison tool by fruitvs.com.