Persimmon Japanese Informasi

1 Wuku

1.1 Kesehatan keuntungan

1.1.1 Wuku Umum

1.2 Wuku kulit

1.3 Wuku Rambut

1.4 alergi

1.4.1 Gejala alergi

1.5 sisih efek

1.6 Recommeded kanggo

1.6.1 Women ngandhut

1.6.2 Women lactating

1.7 Wektu paling apik kanggo mangan

2 Nutrition

2.1 Bantu Size

2.2 karbohidrat

2.2.1 serat

2.2.2 Sugar

2.3 protein

2.3.1 Protein kanggo milai rasio

2.4 vitamins

2.4.1 Vitamin A (retinol)

2.4.2 Vitamin B1 (thiamin)

2.4.3 Vitamin B2 (riboflavin)

2.4.4 Vitamin B3 (niacin)

2.4.5 Vitamin B5 (pantothenic asam)

2.4.6 Vitamin B6 (Pyridoxin)

2.4.7 Vitamin B9 (folic asam)

2.4.8 Vitamin C (Ascorbic asam)

2.4.9 Vitamin E (Tocopherole)

2.4.10 Vitamin K (Phyllochinone)

2.4.11 Lycopene

2.4.12 lutein + zeaxanthin

2.4.13 kolin

2.5 lemak

2.6 Minerals

2.6.1 kalium

2.6.2 Iron

2.6.3 sodium

2.6.4 calcium

2.6.5 Magnesium

2.6.6 seng

2.6.7 fosfor

2.6.8 Manganese

2.6.9 tembaga

2.6.10 selenium

2.7 Asam lemak

2.7.1 3s Omega

2.7.2 6s Omega

2.8 Sterol

2.8.1 Phytosterol

2.9 Kadar banyu

2.10 Ash

3 Kalori

3.1 Bantu Size

3.2 Kalori ing woh Fresh karo Peel

3.3 Kalori ing Fresh woh tanpa Peel

3.4 Kalori ing Frozen Formulir

3.5 Kalori ing Formulir Dried

3.6 Kalori ing Formulir Canned

3.7 Kalori ing Foods

3.7.1 Kalori ing Juice

3.7.2 Kalori ing Jam

3.7.3 Kalori ing Pie

4 Ciri

4.1 Koleksi

4.2 Usum

4.3 varieties

4.4 seedless Macem-macem

4.5 warna

4.6 nang werna

4.7 wangun

4.8 Tekstur

4.9 rasa

4.10 asal

4.11 mundak akeh ing

4.12 budidoyo

4.12.1 Koleksi lemah

4.12.2 PH lemah

4.12.3 Kahanan iklim

5 Facts

5.1 facts about

5.2 Ing Minuman Beralkohol

5.2.1 Wine

5.2.2 Beer

5.2.3 roh

5.2.4 koktail

5.3 Produksi

5.3.1 Top Producer

5.3.2 Negara sing

5.3.3 Top Importir

5.3.4 Top Used

6 Jeneng èlmiah

6.1 Jeneng botani

6.2 sinonim

7 Klasifikasi

7.1 domain

7.2 Inggris

7.3 Subkingdom

7.4 Division

7.5 kelas

7.6 subkelas

7.7 supaya

7.8 Family

7.9 genus

7.10 spesies

7.11 Generic Group