Japanese Persimmon

Tamarind

Japanese Persimmon vs Tamarind

Japanese Persimmon

Tamarind

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1 Benefits

1.1 Health Benefits

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

Boosts immune system, Boosts respiratory health, Cancer prevention, Digestive aid, Piles treatment

1.1.1 General Benefits

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

Beneficial in improving nerve function, Protects against parasites and worms, Relieves pain

1.2 Skin Benefits

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

Anti-aging benefits, Brightens and lightens complexion, Exfoliates skin, Hydrates skin, Treatment of dark spots

1.3 Hair Benefits

Promotes longer and healthier hair, Protects hair

Prevents hair loss

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Abdominal pains, Breathing difficulty, Dizziness, Eczema, Fainting, Hives, Itching, Nasal congestion, Swelling of face, Tingling sensation in mouth, Vomiting

1.5 Side Effects

Diarrhoea, Might affect blood pressure level

Decrease in blood sugar levels, Induces acid reflux, Allergic reaction, Tooth decay, May form gallstones

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, As a snack in the late afternoon, Don't consume at night and before bed, Strictly avoid empty stomach

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

18.59 g62.50 g

1 79.18

2.2.1 Fiber

3.60 g5.10 g

0 10.4

2.2.2 Sugar

12.53 g57.40 g

0 63.35

2.3 Protein

0.58 g2.80 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.030.04

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

81.00 mcg30.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.43 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.15 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.10 mg1.94 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

NA0.14 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.10 mg0.07 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

8.00 mcg14.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

7.50 mg3.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.73 mg0.10 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

2.60 mcg2.80 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 mg8.60 mg

0 14.2

2.5 Fat

0.19 g0.60 g

0 33.49

2.6 Minerals

2.6.1 Potassium

161.00 mg628.00 mg

42 840

2.6.2 Iron

0.15 mg2.80 mg

0.06 9

2.6.3 Sodium

1.00 mg28.00 mg

0 1556

2.6.4 Calcium

8.00 mg74.00 mg

1 100

2.6.5 Magnesium

9.00 mg92.00 mg

0 92

2.6.6 Zinc

0.11 mg0.10 mg

0 2.7

2.6.7 Phosphorus

17.00 mg113.00 mg

0 113

2.6.8 Manganese

0.36 mg0.10 mg

0 3.3

2.6.9 Copper

0.11 mg0.00 mg

0 2

2.6.10 Selenium

0.60 mcg1.30 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 mg0.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

4.00 mg0.00 mg

0 87

2.9 Water Content

80.32 g82.00 g

0 95.23

2.10 Ash

0.33 g0.09 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

NA239.00 kcal

12 354

3.4 Calories in Frozen Form

NA187.00 kcal

0 187

3.5 Calories in Dried Form

274.00 kcal128.00 kcal

32 747

3.6 Calories in Canned Form

NANA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

90.00 kcal28.00 kcal

17 461

3.7.2 Calories in Jam

345.00 kcal254.00 kcal

49 420

3.7.3 Calories in Pie

284.00 kcal239.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Tree fruit

Tropical

4.2 Season

Autumn, Winter

Spring, Summer

4.3 Varieties

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

PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 and Yogeshwari

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Red, Yellow

Brown, Reddish-brown

4.6 Inside Color

Orange

Brown

4.7 Shape

Round

Curving Cylinder

4.8 Texture

Juicy

Tough

4.9 Taste

Sweet

Sour-Sweet

4.10 Origin

Burma, China, India, Japan

Africa

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Sandy loam, Well-drained

Loam, Sandy, Sandy loam, Well-drained

4.12.2 Soil pH

6.5-7.55.6-6.5

3.5 10

4.12.3 Climatic Conditions

Can tolerate wide range of climates

Humid to dry, Rainfall, 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.

Tamarind is used to prevent body odor.
African children use the tamarind seeds in games.
No cases of tamarind toxicity or allergy reported till date.

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

India

5.3.2 Other Countries

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Africa, Australia, Brazil, China, Mexico, Nigeria, Sudan, Taiwan

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Japan

Thailand

6 Scientific Name

6.1 Botanical Name

Diospyros kaki

Tamarindus indica

6.2 Synonym

Not Available

Tamarindo, tamarindus

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

Rosidae

7.7 Order

Ericales

Fabales

7.8 Family

Ebenaceae

Fabaceae

7.9 Genus

Diospyros

Tamarindus

7.10 Species

D. kaki

Tamarindus indica

7.11 Generic Group

Not Available

Tamarind Sub

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Compare Japanese Persimmon and Tamarind

It is important compare Japanese Persimmon and Tamarind 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.

Tamarind Benefits: beneficial in improving nerve function, protects against parasites and worms and relieves pain.

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 Tamarind are: prevents hair loss. 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, dizziness, eczema, fainting, hives, itching, nasal congestion, swelling of face, tingling sensation in mouth and vomiting. Get sorted Japanese Persimmon vs Tamarind comparison with the help of fruit comparison tool by fruitvs.com.