Tomato

Japanese Persimmon

Tomato vs Japanese Persimmon Nutrition

Tomato

Japanese Persimmon

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1 Nutrition

1.1 Serving Size

100 g

1.2 Carbs

3.90 g18.59 g

1 79.18

1.2.1 Fiber

1.20 g3.60 g

0 10.4

1.2.2 Sugar

2.60 g12.53 g

0 63.35

1.3 Protein

0.90 g0.58 g

0.3 14.07

1.3.1 Protein to Carb Ratio

0.230.03

0.02 0.52

1.4 Vitamins

1.4.1 Vitamin A (Retinol)

42.00 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)

0.02 mg0.02 mg

0 1.3

1.4.4 Vitamin B3 (Niacin)

0.59 mg0.10 mg

0 2.8

1.4.5 Vitamin B5 (Pantothenic Acid)

0.09 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)

15.00 mcg8.00 mcg

0 81

1.4.8 Vitamin C (Ascorbic Acid)

14.00 mg7.50 mg

0 228.3

1.4.9 Vitamin E (Tocopherole)

0.54 mg0.73 mg

0 3.81

1.4.10 Vitamin K (Phyllochinone)

7.90 mcg2.60 mcg

0 40.3

1.4.11 Lycopene

2,573.00 mcg159.00 mcg

0 5204

1.4.12 Lutein+Zeaxanthin

123.00 mcg834.00 mcg

0 834

1.4.13 Choline

6.70 mg7.60 mg

0 14.2

1.5 Fat

0.20 g0.19 g

0 33.49

1.6 Minerals

1.6.1 Potassium

237.00 mg161.00 mg

42 840

1.6.2 Iron

0.27 mg0.15 mg

0.06 9

1.6.3 Sodium

5.00 mg1.00 mg

0 1556

1.6.4 Calcium

10.00 mg8.00 mg

1 100

1.6.5 Magnesium

11.00 mg9.00 mg

0 92

1.6.6 Zinc

0.17 mg0.11 mg

0 2.7

1.6.7 Phosphorus

24.00 mg17.00 mg

0 113

1.6.8 Manganese

0.11 mg0.36 mg

0 3.3

1.6.9 Copper

0.06 mg0.11 mg

0 2

1.6.10 Selenium

0.00 mcg0.60 mcg

0 63.7

1.7 Fatty Acids

1.7.1 Omega 3s

3.00 mg4.00 mg

0 318

1.7.2 Omega 6s

80.00 mg39.00 mg

0 1689

1.8 Sterol

1.8.1 Phytosterol

7.00 mg4.00 mg

0 87

1.9 Water Content

94.52 g80.32 g

0 95.23

1.10 Ash

0.50 g0.33 g

0 87.1

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Carbs in Tomato 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. Tomato vs Japanese Persimmon Nutrition will help you choose the best fruit among the two. Carbs in Tomato and Japanese Persimmon are 3.90 g and 18.59 g respectively. The protein content of Tomato and Japanese Persimmon is 0.90 g and 0.58 g. Protein to carb ratio of any fruit must be approximately 1.34. Protein to carb ratio of Tomato is 0.23 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.