Tangerine

Japanese Persimmon

Tangerine vs Japanese Persimmon Nutrition

Tangerine

Japanese Persimmon

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

13.34 g18.59 g

1 79.18

1.2.1 Fiber

1.80 g3.60 g

0 10.4

1.2.2 Sugar

10.58 g12.53 g

0 63.35

1.3 Protein

0.81 g0.58 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.060.03

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

34.00 mcg81.00 mcg

0 426

1.4.2 Vitamin B1 (Thiamin)

0.06 mg0.03 mg

0 0.428

1.4.3 Vitamin B2 (Riboflavin)

0.04 mg0.02 mg

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.38 mg0.10 mg

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

0.22 mgNA

0 1.4

1.4.6 Vitamin B6 (Pyridoxin)

0.08 mg0.10 mg

0 0.4

1.4.7 Vitamin B9 (Folic acid)

16.00 mcg8.00 mcg

0 81

1.4.8 Vitamin C (Ascorbic Acid)

26.70 mg7.50 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

0.20 mg0.73 mg

0 3.81

1.4.10 Vitamin K (Phyllochinone)

0.00 mcg2.60 mcg

0 40.3

1.4.11 Lycopene

0.00 mcg159.00 mcg

0 5204

1.4.12 Lutein+Zeaxanthin

138.00 mcg834.00 mcg

0 834

1.4.13 Choline

10.20 mg7.60 mg

0 14.2

1.5 Fat

0.31 g0.19 g

0 33.49

1.6 Minerals

1.6.1 Potassium

166.00 mg161.00 mg

42 840

1.6.2 Iron

0.15 mg0.15 mg

0.06 9

1.6.3 Sodium

0.00 mg1.00 mg

0 1556

1.6.4 Calcium

37.00 mg8.00 mg

1 100

1.6.5 Magnesium

12.00 mg9.00 mg

0 92

1.6.6 Zinc

0.07 mg0.11 mg

0 2.7

1.6.7 Phosphorus

20.00 mg17.00 mg

0 113

1.6.8 Manganese

0.04 mg0.36 mg

0 3.3

1.6.9 Copper

0.04 mg0.11 mg

0 2

1.6.10 Selenium

0.10 mcg0.60 mcg

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

18.00 mg4.00 mg

0 318

1.7.2 Omega 6s

48.00 mg39.00 mg

0 1689

1.8 Sterol

1.8.1 Phytosterol

NA4.00 mg

0 87

1.9 Water Content

85.17 g80.32 g

0 95.23

1.10 Ash

0.38 g0.33 g

0 87.1

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Carbs in Tangerine 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. Tangerine vs Japanese Persimmon Nutrition will help you choose the best fruit among the two. Carbs in Tangerine and Japanese Persimmon are 13.34 g and 18.59 g respectively. The protein content of Tangerine and Japanese Persimmon is 0.81 g and 0.58 g. Protein to carb ratio of any fruit must be approximately 1.34. Protein to carb ratio of Tangerine is 0.06 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.