Japanese Persimmon

Ugli fruit

Japanese Persimmon vs Ugli fruit Nutrition

Japanese Persimmon

Ugli fruit

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

18.59 g11.00 g

1 79.18

1.2.1 Fiber

3.60 g2.00 g

0 10.4

1.2.2 Sugar

12.53 g8.00 g

0 63.35

1.3 Protein

0.58 g1.00 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.030.09

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

81.00 mcgNA

0 426

1.4.2 Vitamin B1 (Thiamin)

0.03 mgNA

0 0.428

1.4.3 Vitamin B2 (Riboflavin)

0.02 mgNA

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.10 mgNA

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

NANA

0 1.4

1.4.6 Vitamin B6 (Pyridoxin)

0.10 mgNA

0 0.4

1.4.7 Vitamin B9 (Folic acid)

8.00 mcgNA

0 81

1.4.8 Vitamin C (Ascorbic Acid)

7.50 mg70.00 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

0.73 mgNA

0 3.81

1.4.10 Vitamin K (Phyllochinone)

2.60 mcgNA

0 40.3

1.4.11 Lycopene

159.00 mcgNA

0 5204

1.4.12 Lutein+Zeaxanthin

834.00 mcgNA

0 834

1.4.13 Choline

7.60 mgNA

0 14.2

1.5 Fat

0.19 gNA

0 33.49

1.6 Minerals

1.6.1 Potassium

161.00 mgNA

42 840

1.6.2 Iron

0.15 mgNA

0.06 9

1.6.3 Sodium

1.00 mgNA

0 1556

1.6.4 Calcium

8.00 mgNA

1 100

1.6.5 Magnesium

9.00 mgNA

0 92

1.6.6 Zinc

0.11 mgNA

0 2.7

1.6.7 Phosphorus

17.00 mgNA

0 113

1.6.8 Manganese

0.36 mgNA

0 3.3

1.6.9 Copper

0.11 mgNA

0 2

1.6.10 Selenium

0.60 mcgNA

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

4.00 mgNA

0 318

1.7.2 Omega 6s

39.00 mgNA

0 1689

1.8 Sterol

1.8.1 Phytosterol

4.00 mgNA

0 87

1.9 Water Content

80.32 gNA

0 95.23

1.10 Ash

0.33 gNA

0 87.1

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Carbs in Japanese Persimmon and Ugli fruit

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 Ugli fruit Nutrition will help you choose the best fruit among the two. Carbs in Japanese Persimmon and Ugli fruit are 18.59 g and 11.00 g respectively. The protein content of Japanese Persimmon and Ugli fruit is 0.58 g and 1.00 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 Ugli fruit, it is 0.09. Nutritional value of fruits is incomparable to other food items. They provide all the vital nutrients required for proper functioning of our body.