Olive

Japanese Persimmon

Olive and Japanese Persimmon

Olive

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Cancer prevention, Helps in cartilage regeneration, Prevents macular degeneration, Treatment of alzheimer's disease

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

1.1.1 General Benefits

Anti oxidant properties, Anti-inflammatory properties, Boosts immune system, Controls blood pressure, Digestive aid, Maintains healthy cholesterol level

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

1.2 Skin Benefits

Hydrates skin, Skin rejuvenation, Treatment of skin diseases

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

1.3 Hair Benefits

Acts as moisturizer, Good conditioner, Regulates hair growth

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Affects blood glucose levels, Dizziness, Stomach pain

Diarrhoea, Might affect blood pressure level

1.6 Recommeded for

1.6.1 Pregnant Women

✔ ✘

1.6.2 Lactating Women

✔ ✘

1.7 Best Time to Eat

Hardly eaten raw, Olive oil is consumed for many purposes.

Along with meal, As a snack in the late afternoon, Don't consume at night and before bed, Morning time (before lunch)

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

3.84 g18.59 g

1 79.18

2.2.1 Fiber

3.30 g3.60 g

0 10.4

2.2.2 Sugar

0.54 g12.53 g

0 63.35

2.3 Protein

1.03 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.260.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

20.00 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.02 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.01 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.24 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.02 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.03 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

3.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

0.00 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

3.81 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

1.40 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

510.00 mcg834.00 mcg

0 834

2.4.13 Choline

14.20 mg7.60 mg

0 14.2

2.5 Fat

15.32 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

42.00 mg161.00 mg

42 840

2.6.2 Iron

0.49 mg0.15 mg

0.06 9

2.6.3 Sodium

1,556.00 mg1.00 mg

0 1556

2.6.4 Calcium

52.00 mg8.00 mg

1 100

2.6.5 Magnesium

11.00 mg9.00 mg

0 92

2.6.6 Zinc

0.04 mg0.11 mg

0 2.7

2.6.7 Phosphorus

4.00 mg17.00 mg

0 113

2.6.8 Manganese

0.00 mg0.36 mg

0 3.3

2.6.9 Copper

0.12 mg0.11 mg

0 2

2.6.10 Selenium

0.90 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

92.00 mg4.00 mg

0 318

2.7.2 Omega 6s

1,215.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

NA4.00 mg

0 87

2.9 Water Content

75.28 g80.32 g

0 95.23

2.10 Ash

4.53 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

115.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NANA

0 187

3.5 Calories in Dried Form

467.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

119.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

60.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

240.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Tree fruit

Berry, Tree fruit

4.2 Season

Spring, Summer

Autumn, Winter

4.3 Varieties

Manzanillo, Sevillano, Mission, Ascolano, Barouni, Gordal, Rubra and Picholine

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Black, Green, Purple, Yellow

Orange, Red, Yellow

4.6 Inside Color

Brown

Orange

4.7 Shape

Oval

Round

4.8 Texture

Fleshy

Juicy

4.9 Taste

Bitter

Sweet

4.10 Origin

Eastern Mediterranean Region

Burma, China, India, Japan

4.11 Grows on

Trees

4.12 Cultivation

4.12.1 Soil Type

Well-drained

Sandy loam, Well-drained

4.12.2 Soil pH

7-86.5-7.5

3.5 10

4.12.3 Climatic Conditions

Warm to hot climate

Can tolerate wide range of climates

5 Facts

5.1 Facts about

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.

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.

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

Spain

China

5.3.2 Other Countries

Algeria, Egypt, Greece, Italy, Morocco, Portugal, Syria, Tunisia, Turkey

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

United States of America

5.3.4 Top Exporter

Italy

Japan

6 Scientific Name

6.1 Botanical Name

Olea europaea

Diospyros kaki

6.2 Synonym

Not Available

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

Rosidae

Dillenhidae

7.7 Order

Lamiales

Ericales

7.8 Family

Oleaceae

Ebenaceae

7.9 Genus

Olea

Diospyros

7.10 Species

O. europaea

D. kaki

7.11 Generic Group

Olive

Not Available

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Difference Between Olive and Japanese Persimmon

We might think that Olive and Japanese Persimmon are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Olive and Japanese Persimmon Facts such as their taste, shape, color, and size are also distinct. The difference between Olive and Japanese Persimmon is explained here.

The amount of calories in 100 gm of fresh Olive and Japanese Persimmon with peel is 115.00 kcal and 70.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Olive and Japanese Persimmon belong to High Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Olive and Japanese Persimmon is Lamiales and Ericales respectively. Olive belongs to Oleaceae family and Japanese Persimmon belongs to Ebenaceae family. Olive belongs to Olea genus of O. europaea species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.