Olive

Japanese Persimmon

Olive and Japanese Persimmon

Olive

Japanese Persimmon

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Benefits

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

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

Skin Benefits

Hydrates skin, Skin rejuvenation, Treatment of skin diseases

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

Hair Benefits

Acts as moisturizer, Good conditioner, Regulates hair growth

Promotes longer and healthier hair, Protects hair

Allergy

Allergy Symptoms

Abdominal pains, Anaphylaxis, Inflammation

Side Effects

Affects blood glucose levels, Dizziness, Stomach pain

Diarrhoea, Might affect blood pressure level

Recommeded for

Pregnant Women

✔ ✘

Lactating Women

✔ ✘

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)

Nutrition

Serving Size

100 g

Carbs

3.84 g18.59 g

1 79.18

👆🏻

Fiber

3.30 g3.60 g

0 10.4

👆🏻

Sugar

0.54 g12.53 g

0 63.35

👆🏻

Protein

1.03 g0.58 g

0.3 14.07

👆🏻

Protein to Carb Ratio

0.260.03

0.02 0.52

👆🏻

Vitamins

Vitamin A (Retinol)

20.00 mcg81.00 mcg

0 681

👆🏻

Vitamin B1 (Thiamin)

0.02 mg0.03 mg

0 0.428

👆🏻

Vitamin B2 (Riboflavin)

0.01 mg0.02 mg

0 1.3

👆🏻

Vitamin B3 (Niacin)

0.24 mg0.10 mg

0 2.8

👆🏻

Vitamin B5 (Pantothenic Acid)

0.02 mg-

0 1.4

👆🏻

Vitamin B6 (Pyridoxin)

0.03 mg0.10 mg

0 0.4

👆🏻

Vitamin B9 (Folic acid)

3.00 mcg8.00 mcg

0 81

👆🏻

Vitamin C (Ascorbic Acid)

0.00 mg7.50 mg

0 228.3

👆🏻

Vitamin E (Tocopherole)

3.81 mg0.73 mg

0 3.81

👆🏻

Vitamin K (Phyllochinone)

1.40 mcg2.60 mcg

0 40.3

👆🏻

Lycopene

0.00 mcg159.00 mcg

0 5204

👆🏻

Lutein+Zeaxanthin

510.00 mcg834.00 mcg

0 834

👆🏻

Choline

14.20 mg7.60 mg

0 19.2

👆🏻

Fat

15.32 g0.19 g

0 33.49

👆🏻

Minerals

Potassium

42.00 mg161.00 mg

42 840

👆🏻

Iron

0.49 mg0.15 mg

0.06 9

👆🏻

Sodium

1,556.00 mg1.00 mg

0 1556

👆🏻

Calcium

52.00 mg8.00 mg

1 100

👆🏻

Magnesium

11.00 mg9.00 mg

0 92

👆🏻

Zinc

0.04 mg0.11 mg

0 2.7

👆🏻

Phosphorus

4.00 mg17.00 mg

0 113

👆🏻

Manganese

0.00 mg0.36 mg

0 3.3

👆🏻

Copper

0.12 mg0.11 mg

0 2

👆🏻

Selenium

0.90 mcg0.60 mcg

0 63.7

👆🏻

Fatty Acids

Omega 3s

92.00 mg4.00 mg

0 318

👆🏻

Omega 6s

1,215.00 mg39.00 mg

0 1689

👆🏻

Sterol

Phytosterol

22.00 mg4.00 mg

0 87

👆🏻

Water Content

75.28 g80.32 g

0 95.23

👆🏻

Ash

4.53 g0.33 g

0 87.1

👆🏻

Calories

Serving Size

100 g

Calories in Fresh Fruit with Peel

115.00 kcal70.00 kcal

15 354

👆🏻

Calories in Fresh Fruit without Peel

115.00 kcal70.00 kcal

12 354

👆🏻

Calories in Frozen Form

0 354

👆🏻

Calories in Dried Form

467.00 kcal274.00 kcal

16 747

👆🏻

Calories in Canned Form

119.00 kcal-

15 443

👆🏻

Calories in Foods

Calories in Juice

60.00 kcal90.00 kcal

16 461

👆🏻

Calories in Jam

200.00 kcal345.00 kcal

49 420

👆🏻

Calories in Pie

240.00 kcal284.00 kcal

80 450

👆🏻

Characteristics

Type

Tree fruit

Berry, Tree fruit

Season

Spring, Summer

Autumn, Winter

Varieties

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

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

Seedless Variety

✔ ✘

Color

Black, Green, Purple, Yellow

Orange, Red, Yellow

Inside Color

Brown

Orange

Shape

Oval

Round

Texture

Fleshy

Juicy

Taste

Bitter

Sweet

Origin

Eastern Mediterranean Region

Burma, China, India, Japan

Grows on

Trees

Cultivation

Soil Type

Well-drained

Sandy loam, Well-drained

Soil pH

7-86.5-7.5

3.5 10

👆🏻

Climatic Conditions

Warm to hot climate

Can tolerate wide range of climates

Facts

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.

In Alcoholic Beverages

Wine

✔ ✘

Beer

✔ ✘

Spirits

✔ ✘

Cocktails

✔ ✘

Production

Top Producer

Spain

China

Other Countries

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

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

Top Importer

United States of America

Top Exporter

Italy

Japan

Scientific Name

Botanical Name

Olea europaea

Diospyros kaki

Synonym

Olea europaea

Diospyros kaki

Classification

Domain

Eukarya

Kingdom

Plantae

Subkingdom

Tracheobionta

Division

Magnoliophyta

Class

Magnoliopsida

Subclass

Rosidae

Dillenhidae

Order

Lamiales

Ericales

Family

Oleaceae

Ebenaceae

Genus

Olea

Diospyros

Species

O. europaea

D. kaki

Generic Group

Olive

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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 115.00 kcal and 70.00 kcal 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.