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Tamarind
Tamarind

Japanese Persimmon
Japanese Persimmon



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Tamarind
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Japanese Persimmon

Tamarind and Japanese Persimmon

1 Benefits
1.1 Health Benefits
Boosts immune system, Boosts respiratory health, Cancer prevention, Digestive aid, Piles treatment
Cancer prevention, Heart care, Heat stroke treatment, Improves eye vision, Weight loss properties
1.1.1 General Benefits
Beneficial in improving nerve function, Protects against parasites and worms, Relieves pain
Anti-inflammatory properties, Boosts immune system, Cures cough, Digestive aid, Fights against infections, Improves blood circulation
1.2 Skin Benefits
Anti-aging benefits, Brightens and lightens complexion, Exfoliates skin, Hydrates skin, Treatment of dark spots
Anti-aging benefits, Brightens and lightens complexion, Reduces wrinkles
1.3 Hair Benefits
Prevents hair loss
Promotes longer and healthier hair, Protects hair
1.4 Allergy
1.4.1 Allergy Symptoms
Abdominal pains, Breathing difficulty, Dizziness, Eczema, Fainting, Hives, Itching, Nasal congestion, Swelling of face, Tingling sensation in mouth, Vomiting
Abdominal pains, Anaphylaxis, Inflammation
1.5 Side Effects
Decrease in blood sugar levels, Induces acid reflux, Allergic reaction, Tooth decay, May form gallstones
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
Along with meal, As a snack in the late afternoon, Don't consume at night and before bed, Strictly avoid empty stomach
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
100 g
2.2 Carbs
62.50 g18.59 g
Avocado
1 79.18
2.2.1 Fiber
5.10 g3.60 g
Blackberry
0 10.4
2.2.2 Sugar
57.40 g12.53 g
Bilberry
0 63.35
2.3 Protein
2.80 g0.58 g
Apple
0.3 14.07
2.3.1 Protein to Carb Ratio
0.040.03
Apple
0.02 0.52
2.4 Vitamins
2.4.1 Vitamin A (Retinol)
30.00 mcg81.00 mcg
Pomegranate
0 426
2.4.2 Vitamin B1 (Thiamin)
0.43 mg0.03 mg
Apple
0 0.428
2.4.3 Vitamin B2 (Riboflavin)
0.15 mg0.02 mg
Apple
0 1.3
2.4.4 Vitamin B3 (Niacin)
1.94 mg0.10 mg
Gojiberry
0 2.8
2.4.5 Vitamin B5 (Pantothenic Acid)
0.14 mgNA
Lychee
0 1.4
2.4.6 Vitamin B6 (Pyridoxin)
0.07 mg0.10 mg
Apple
0 0.4
2.4.7 Vitamin B9 (Folic acid)
14.00 mcg8.00 mcg
Gojiberry
0 81
2.4.8 Vitamin C (Ascorbic Acid)
3.50 mg7.50 mg
Olive
0 228.3
2.4.9 Vitamin E (Tocopherole)
0.10 mg0.73 mg
Gojiberry
0 3.81
2.4.10 Vitamin K (Phyllochinone)
2.80 mcg2.60 mcg
Orange
0 40.3
2.4.11 Lycopene
0.00 mcg159.00 mcg
Avocado
0 5204
2.4.12 Lutein+Zeaxanthin
0.00 mcg834.00 mcg
Pineapple
0 834
2.4.13 Choline
8.60 mg7.60 mg
Gojiberry
0 14.2
2.5 Fat
0.60 g0.19 g
Physalis
0 33.49
2.6 Minerals
2.6.1 Potassium
628.00 mg161.00 mg
Olive
42 840
2.6.2 Iron
2.80 mg0.15 mg
White Grapefruit
0.06 9
2.6.3 Sodium
28.00 mg1.00 mg
Orange
0 1556
2.6.4 Calcium
74.00 mg8.00 mg
Longan
1 100
2.6.5 Magnesium
92.00 mg9.00 mg
Gojiberry
0 92
2.6.6 Zinc
0.10 mg0.11 mg
Apple
0 2.7
2.6.7 Phosphorus
113.00 mg17.00 mg
Gojiberry
0 113
2.6.8 Manganese
0.10 mg0.36 mg
Apple
0 3.3
2.6.9 Copper
0.00 mg0.11 mg
Apple
0 2
2.6.10 Selenium
1.30 mcg0.60 mcg
Apple
0 63.7
2.7 Fatty Acids
2.7.1 Omega 3s
0.00 mg4.00 mg
Watermelon
0 318
2.7.2 Omega 6s
0.00 mg39.00 mg
Jambul
0 1689
2.8 Sterol
2.8.1 Phytosterol
0.00 mg4.00 mg
Jambul
0 87
2.9 Water Content
82.00 g80.32 g
Gojiberry
0 95.23
2.10 Ash
0.09 g0.33 g
Gojiberry
0 87.1
3 Calories
3.1 Serving Size
100 g
100 g
3.2 Calories in Fresh Fruit with Peel
NA70.00 kcal
Cucumber
15 299
3.3 Calories in Fresh Fruit without Peel
239.00 kcalNA
Cucumber
12 354
3.4 Calories in Frozen Form
187.00 kcalNA
Rambutan
0 187
3.5 Calories in Dried Form
128.00 kcal274.00 kcal
Gojiberry
32 747
3.6 Calories in Canned Form
NANA
Tomato
17 443
3.7 Calories in Foods
3.7.1 Calories in Juice
28.00 kcal90.00 kcal
Tomato
17 461
3.7.2 Calories in Jam
254.00 kcal345.00 kcal
Clementine
49 420
3.7.3 Calories in Pie
239.00 kcal284.00 kcal
Breadfruit
80 450
4 Characteristics
4.1 Type
Tropical
Berry, Tree fruit
4.2 Season
Spring, Summer
Autumn, Winter
4.3 Varieties
PKM 1, Urigam, Hasanur, Tumkur prathisthan, DTS 1 and Yogeshwari
Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Ormond and Tamopan
4.4 Seedless Variety
4.5 Color
Brown, Reddish-brown
Orange, Red, Yellow
4.6 Inside Color
Brown
Orange
4.7 Shape
Curving Cylinder
Round
4.8 Texture
Tough
Juicy
4.9 Taste
Sour-Sweet
Sweet
4.10 Origin
Africa
Burma, China, India, Japan
4.11 Grows on
Trees
Trees
4.12 Cultivation
4.12.1 Soil Type
Loam, Sandy, Sandy loam, Well-drained
Sandy loam, Well-drained
4.12.2 Soil pH
5.6-6.56.5-7.5
Cloudberry
3.5 10
4.12.3 Climatic Conditions
Humid to dry, Rainfall, Warm to hot climate
Can tolerate wide range of climates
5 Facts
5.1 Facts about
  • 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.
  • 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
India
China
5.3.2 Other Countries
Africa, Australia, Brazil, China, Mexico, Nigeria, Sudan, Taiwan
Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan
5.3.3 Top Importer
United States of America
United States of America
5.3.4 Top Exporter
Thailand
Japan
6 Scientific Name
6.1 Botanical Name
Tamarindus indica
Diospyros kaki
6.2 Synonym
Tamarindo, tamarindus
Not Available
7 Classification
7.1 Domain
Eukarya
Eukarya
7.2 Kingdom
Plantae
Plantae
7.3 Subkingdom
Tracheobionta
Tracheobionta
7.4 Division
Magnoliophyta
Magnoliophyta
7.5 Class
Liliopsida
Magnoliopsida
7.6 Subclass
Rosidae
Dillenhidae
7.7 Order
Fabales
Ericales
7.8 Family
Fabaceae
Ebenaceae
7.9 Genus
Tamarindus
Diospyros
7.10 Species
Tamarindus indica
D. kaki
7.11 Generic Group
Tamarind Sub
Not Available

Difference Between Tamarind and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Tamarind and Japanese Persimmon with peel is Not Available and 70.00 kcal and the amount of calories without peel is 239.00 kcal and Not Available respectively. Thus, Tamarind 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 Tamarind and Japanese Persimmon is Fabales and Ericales respectively. Tamarind belongs to Fabaceae family and Japanese Persimmon belongs to Ebenaceae family. Tamarind belongs to Tamarindus genus of Tamarindus indica species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.