Red Currant

Japanese Persimmon

Red Currant vs Japanese Persimmon Nutrition

Red Currant

Japanese Persimmon

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

13.80 g18.59 g

1 79.18

1.2.1 Fiber

4.30 g3.60 g

0 10.4

1.2.2 Sugar

7.37 g12.53 g

0 63.35

1.3 Protein

1.40 g0.58 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.100.03

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

2.00 mcg81.00 mcg

0 426

1.4.2 Vitamin B1 (Thiamin)

0.04 mg0.03 mg

0 0.428

1.4.3 Vitamin B2 (Riboflavin)

0.05 mg0.02 mg

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.10 mg0.10 mg

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

0.06 mgNA

0 1.4

1.4.6 Vitamin B6 (Pyridoxin)

0.07 mg0.10 mg

0 0.4

1.4.7 Vitamin B9 (Folic acid)

8.00 mcg8.00 mcg

0 81

1.4.8 Vitamin C (Ascorbic Acid)

41.00 mg7.50 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

0.10 mg0.73 mg

0 3.81

1.4.10 Vitamin K (Phyllochinone)

11.00 mcg2.60 mcg

0 40.3

1.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

1.4.12 Lutein+Zeaxanthin

47.00 mcg834.00 mcg

0 834

1.4.13 Choline

7.60 mg7.60 mg

0 14.2

1.5 Fat

0.20 g0.19 g

0 33.49

1.6 Minerals

1.6.1 Potassium

275.00 mg161.00 mg

42 840

1.6.2 Iron

1.00 mg0.15 mg

0.06 9

1.6.3 Sodium

1.00 mg1.00 mg

0 1556

1.6.4 Calcium

33.00 mg8.00 mg

1 100

1.6.5 Magnesium

13.00 mg9.00 mg

0 92

1.6.6 Zinc

0.23 mg0.11 mg

0 2.7

1.6.7 Phosphorus

44.00 mg17.00 mg

0 113

1.6.8 Manganese

0.19 mg0.36 mg

0 3.3

1.6.9 Copper

0.11 mg0.11 mg

0 2

1.6.10 Selenium

0.60 mcg0.60 mcg

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

35.00 mg4.00 mg

0 318

1.7.2 Omega 6s

53.00 mg39.00 mg

0 1689

1.8 Sterol

1.8.1 Phytosterol

NA4.00 mg

0 87

1.9 Water Content

83.95 g80.32 g

0 95.23

1.10 Ash

0.66 g0.33 g

0 87.1

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Carbs in Red Currant and Japanese Persimmon

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. Red Currant vs Japanese Persimmon Nutrition will help you choose the best fruit among the two. Carbs in Red Currant and Japanese Persimmon are 13.80 g and 18.59 g respectively. The protein content of Red Currant and Japanese Persimmon is 1.40 g and 0.58 g. Protein to carb ratio of any fruit must be approximately 1.34. Protein to carb ratio of Red Currant is 0.10 and in Japanese Persimmon, it is 0.03. Nutritional value of fruits is incomparable to other food items. They provide all the vital nutrients required for proper functioning of our body.