Tomato

Japanese Persimmon

Tomato and Japanese Persimmon

Tomato

Japanese Persimmon

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1 Benefits

1.1 Health Benefits

Anti depressant, Cancer prevention, Heart care, Muscle pain relief, Prevents constipation, Regulation of heart rate, Weight loss properties

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

1.1.1 General Benefits

Controls blood pressure, Eye care, Maintains healthy cholesterol level, Strengthens bones

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

1.2 Skin Benefits

Anti-aging benefits, Heals sunburn, Skin rejuvenation, Treatment of acne, Treatment of skin diseases

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

1.3 Hair Benefits

Good conditioner, Prevents hair loss, Softening mask

Promotes longer and healthier hair, Protects hair

1.4 Allergy

1.4.1 Allergy Symptoms

Anaphylaxis, Coughing, Diarrhea, Eczema, Hives, Itching sensation in throat, Nausea, Skin Rashes, Runny nose, Sneezing, Swelling of mouth, tongue or lips, Vomiting, Wheezing

Abdominal pains, Anaphylaxis, Inflammation

1.5 Side Effects

Heart burn

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, Don't consume at night and before bed, Morning time (before lunch)

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

3.90 g18.59 g

1 79.18

2.2.1 Fiber

1.20 g3.60 g

0 10.4

2.2.2 Sugar

2.60 g12.53 g

0 63.35

2.3 Protein

0.90 g0.58 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.230.03

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

42.00 mcg81.00 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.04 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.02 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.59 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.09 mgNA

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.08 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

15.00 mcg8.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

14.00 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.54 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

7.90 mcg2.60 mcg

0 40.3

2.4.11 Lycopene

2,573.00 mcg159.00 mcg

0 5204

2.4.12 Lutein+Zeaxanthin

123.00 mcg834.00 mcg

0 834

2.4.13 Choline

6.70 mg7.60 mg

0 14.2

2.5 Fat

0.20 g0.19 g

0 33.49

2.6 Minerals

2.6.1 Potassium

237.00 mg161.00 mg

42 840

2.6.2 Iron

0.27 mg0.15 mg

0.06 9

2.6.3 Sodium

5.00 mg1.00 mg

0 1556

2.6.4 Calcium

10.00 mg8.00 mg

1 100

2.6.5 Magnesium

11.00 mg9.00 mg

0 92

2.6.6 Zinc

0.17 mg0.11 mg

0 2.7

2.6.7 Phosphorus

24.00 mg17.00 mg

0 113

2.6.8 Manganese

0.11 mg0.36 mg

0 3.3

2.6.9 Copper

0.06 mg0.11 mg

0 2

2.6.10 Selenium

0.00 mcg0.60 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

3.00 mg4.00 mg

0 318

2.7.2 Omega 6s

80.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

7.00 mg4.00 mg

0 87

2.9 Water Content

94.52 g80.32 g

0 95.23

2.10 Ash

0.50 g0.33 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

18.00 kcal70.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

16.00 kcalNA

0 187

3.5 Calories in Dried Form

258.00 kcal274.00 kcal

32 747

3.6 Calories in Canned Form

17.00 kcalNA

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

17.00 kcal90.00 kcal

17 461

3.7.2 Calories in Jam

110.00 kcal345.00 kcal

49 420

3.7.3 Calories in Pie

150.00 kcal284.00 kcal

80 450

4 Characteristics

4.1 Type

Berry, Fruit vegetable

Berry, Tree fruit

4.2 Season

All seasons

Autumn, Winter

4.3 Varieties

Better Boy, Early Girl, Beefsteak, Beefmaster, Pink Brandywinem, Caspian Pink, Thai Pinks, Hawaiian Pineapple, Kellogg’s Breakfast, Cherokee Purple, Black Ethiopian and Paul Robeson

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

4.4 Seedless Variety

✔ ✘

4.5 Color

Green, Orange, Pink, Purplish black, Red, White, Yellow

Orange, Red, Yellow

4.6 Inside Color

Red

Orange

4.7 Shape

Round

4.8 Texture

Juicy

4.9 Taste

Sour, Sweet

Sweet

4.10 Origin

Central America, South America

Burma, China, India, Japan

4.11 Grows on

Bushes

Trees

4.12 Cultivation

4.12.1 Soil Type

Loam, Sandy loam

Sandy loam, Well-drained

4.12.2 Soil pH

6-6.86.5-7.5

3.5 10

4.12.3 Climatic Conditions

Sunny, Warm

Can tolerate wide range of climates

5 Facts

5.1 Facts about

Around 10,000 varieties of tomatoes are grown in the world.
In Buñol, people celebrate the Tomatina festival where around 1.5 lakh tomatoes are used.
As per Guinness book of records, heaviest tomato weighed 3.51 kg.

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

China

5.3.2 Other Countries

Brazil, Egypt, India, Iran, Italy, Mexico, Spain, Turkey, United States of America

Azerbaijan, Brazil, Israel, Italy, Japan, Pakistan

5.3.3 Top Importer

Nigeria

United States of America

5.3.4 Top Exporter

Netherlands

Japan

6 Scientific Name

6.1 Botanical Name

Solanum lycopersicum

Diospyros kaki

6.2 Synonym

Lycopersicon esculentum

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

Asteridae

Dillenhidae

7.7 Order

Solanales

Ericales

7.8 Family

Solanaceae

Ebenaceae

7.9 Genus

Solanum

Diospyros

7.10 Species

S. lycopersicum

D. kaki

7.11 Generic Group

Nightshade

Not Available

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Difference Between Tomato and Japanese Persimmon

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

The amount of calories in 100 gm of fresh Tomato and Japanese Persimmon with peel is 18.00 kcal and 70.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Tomato and Japanese Persimmon belong to and category.These fruits might or might not differ with respect to their scientific classification. The order of Tomato and Japanese Persimmon is Solanales and Ericales respectively. Tomato belongs to Solanaceae family and Japanese Persimmon belongs to Ebenaceae family. Tomato belongs to Solanum genus of S. lycopersicum species and Japanese Persimmon belongs to Diospyros genus of D. kaki species. Beings plants, both fruits belong to Plantae Kingdom.