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Persimmon Japanese

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Persimmon Japanese

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1 Wuku

1.1 Kesehatan keuntungan

perawatan atritis, Nyegah kanker, perawatan eczema, Mundhak tingkat metabolis, perawatan watu ginjel, ngalangi constipation, Mbusak beracun logam, Perawatan saka penyakit Alzheimer

Nyegah kanker, care Heart, perawatan panas stroke, Mbenakake sesanti mripat, situs bobot mundhut

1.1.1 Wuku Umum

anti antioksidan, anti-natoni, Kontrol meksa getih, sepindah pencernaan, strengthens balung, Perawatan saka mata perih

anti-natoni, Guwarsa sistem imun, cures watuk, sepindah pencernaan, Gelut nglawan infèksi, Mbenakake circulation getih

1.2 Wuku kulit

Yesus sunburn, kulit hidrasi, rejuvenation kulit, revitalization kulit, Perawatan saka panggonan peteng, Perawatan saka penyakit kulit

keuntungan Anti-tuwa, Brightens lan madhangi corek, nyuda kisut

1.3 Wuku Rambut

Dipun promosiaken maneh lan sehat rambute, nglindhungi rambute, Ngatur rambute wutah, mengilap rambute

Dipun promosiaken maneh lan sehat rambute, nglindhungi rambute

1.4 alergi

1.4.1 Gejala alergi

AMBEGAN kangelan, Nyuda ing meksa getih, diare, gatel, akeh Red, irung runny, wahing, mutahke, mata mbanyu

loro weteng, anafilaksis, inflammation

1.5 sisih efek

jantung ditekan, gangguan, dadi gedhe, Dadi gedhe sak tutuk, gedhe tenggorokan, ibu gedhe, getih prau saring

Diarrhoea, Bisa mengaruhi tingkat meksa getih

1.6 Recommeded kanggo

1.6.1 Women ngandhut

1.6.2 Women lactating

ora Sumadhiya

Ora

1.7 Wektu paling apik kanggo mangan

Bebarengan karo meal, Minangka cemilan ing afternoon pungkasan, Mangan sing gedhe-gedhe seger, supaya nyawiji karo sembarang panganan, ora mangan sawise meal., Strictly supaya weteng kosong

Bebarengan karo meal, Minangka cemilan ing afternoon pungkasan, Ora nganggo ing wayah wengi lan sadurunge amben, wektu esuk (sadurunge nedha awan)

2 Nutrition

2.1 Bantu Size

100 g

2.2 karbohidrat

3.63 g18.59 g

1 79.18

2.2.1 serat

0.50 g3.60 g

0 10.4

2.2.2 Sugar

1.67 g12.53 g

0 63.35

2.3 protein

0.65 g0.58 g

0.3 14.07

2.3.1 Protein kanggo milai rasio

0.190.03

0.02 0.52

2.4 vitamins

2.4.1 Vitamin A (retinol)

5.00 MCG81.00 MCG

0 426

2.4.2 Vitamin B1 (thiamin)

0.03 mg0.03 mg

0 0.428

2.4.3 Vitamin B2 (riboflavin)

0.03 mg0.02 mg

0 1.3

2.4.4 Vitamin B3 (niacin)

0.10 mg0.10 mg

0 2.8

2.4.5 Vitamin B5 (pantothenic asam)

0.26 mgora Sumadhiya

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.04 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (folic asam)

7.00 MCG8.00 MCG

0 81

2.4.8 Vitamin C (Ascorbic asam)

2.80 mg7.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.03 mg0.73 mg

0 3.81

2.4.10 Vitamin K (Phyllochinone)

16.40 MCG2.60 MCG

0 40.3

2.4.11 Lycopene

0.00 MCG159.00 MCG

0 5204

2.4.12 lutein + zeaxanthin

23.00 MCG834.00 MCG

0 834

2.4.13 kolin

6.00 mg7.60 mg

0 14.2

2.5 lemak

0.11 g0.19 g

0 33.49

2.6 Minerals

2.6.1 kalium

147.00 mg161.00 mg

42 840

2.6.2 Iron

0.28 mg0.15 mg

0.06 9

2.6.3 sodium

2.00 mg1.00 mg

0 1556

2.6.4 calcium

16.00 mg8.00 mg

1 100

2.6.5 Magnesium

13.00 mg9.00 mg

0 92

2.6.6 seng

0.20 mg0.11 mg

0 2.7

2.6.7 fosfor

24.00 mg17.00 mg

0 113

2.6.8 Manganese

0.08 mg0.36 mg

0 3.3

2.6.9 tembaga

0.04 mg0.11 mg

0 2

2.6.10 selenium

0.30 MCG0.60 MCG

0 63.7

2.7 Asam lemak

2.7.1 3s Omega

5.00 mg4.00 mg

0 318

2.7.2 6s Omega

28.00 mg39.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

7.30 mg4.00 mg

0 87

2.9 Kadar banyu

95.23 g80.32 g

0 95.23

2.10 Ash

0.38 g0.33 g

0 87.1

3 Kalori

3.1 Bantu Size

100 g

3.2 Kalori ing woh Fresh karo Peel

15.00 kcal70.00 kcal

15 299

3.3 Kalori ing Fresh woh tanpa Peel

12.00 kcalora Sumadhiya

12 354

3.4 Kalori ing Frozen Formulir

ora Sumadhiyaora Sumadhiya

0 187

3.5 Kalori ing Formulir Dried

ora Sumadhiya274.00 kcal

32 747

3.6 Kalori ing Formulir Canned

ora Sumadhiyaora Sumadhiya

17 443

3.7 Kalori ing Foods

3.7.1 Kalori ing Juice

ora Sumadhiya90.00 kcal

17 461

3.7.2 Kalori ing Jam

ora Sumadhiya345.00 kcal

49 420

3.7.3 Kalori ing Pie

ora Sumadhiya284.00 kcal

80 450

4 Ciri

4.1 Koleksi

sayur-sayuran woh, melon

Semono uga Sindhunata, woh wit

4.2 Usum

spring, Summer

Autumn, Winter

4.3 varieties

Armenian, Inggris, Garden, Kirby, Lemon lan Persia

Fuyu, Jiro, Gosho, Suruga, Hiratanenashi, Hachiya, Aizumishirazu, Yotsumizo, Yokono, Costata, Pantai lan Tamopan

4.4 seedless Macem-macem

4.5 warna

Ijo peteng, Green

Orange, Red, kuning

4.6 nang werna

putih

Orange

4.7 wangun

bentuke silinder

babak

4.8 Tekstur

crunchy

jus

4.9 rasa

jus, mbanyu

manis

4.10 asal

India

Burma, China, India, Japan

4.11 mundak akeh ing

vines

wit

4.12 budidoyo

4.12.1 Koleksi lemah

loam

Sandy loam, Inggih-lemes

4.12.2 PH lemah

6-6.86.5-7.5

3.5 10

4.12.3 Kahanan iklim

anget

Bisa ngidinke sawetara saka sudhut iklim

5 Facts

5.1 facts about

Character length exceed error

5.2 Ing Minuman Beralkohol

5.2.1 Wine

ora Sumadhiya

5.2.2 Beer

ora Sumadhiya

5.2.3 roh

ora Sumadhiya

5.2.4 koktail

ora Sumadhiya

5.3 Produksi

5.3.1 Top Producer

China

5.3.2 Negara sing

Mesir, Indonesia, Iran, Japan, Rusia, Spanyol, Turkey, Ukraina, Amerika Serikat saka Amerika

Azerbaijan, Brazil, Israel, Italia, Japan, Pakistan

5.3.3 Top Importir

France

Amerika Serikat saka Amerika

5.3.4 Top Used

Spanyol

Japan

6 Jeneng èlmiah

6.1 Jeneng botani

Cucumis sativus

Diospyros kaki

6.2 sinonim

7 Klasifikasi

7.1 domain

Eukarya

7.2 Inggris

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 kelas

Magnoliopsida

7.6 subkelas

Dillenhidae

7.7 supaya

Cucurbitales

Ericales

7.8 Family

Cucurbitaceae

Ericales

7.9 genus

Cucumis

Diospyros

7.10 spesies

C. sativus

D. kaki

7.11 Generic Group

ora Sumadhiya

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