Know what’s on your plate
Japanese persimmon
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 70 kcal —
- Protein 0.6 g 1%
- Carbohydrate 15 g 5%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3.6 g 13%
- Sugars 13 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 81 µg 9%
- Vitamin C 7.5 mg 8%
- Vitamin D 0 µg 0%
- Vitamin E 0.73 mg 5%
- Vitamin K 2.6 µg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.1 mg 1%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 7.6 mg 1%
Minerals
- Calcium 8 mg 1%
- Iron 0.15 mg 1%
- Magnesium 9 mg 2%
- Phosphorus 17 mg 1%
- Potassium 161 mg 3%
- Zinc 0.11 mg 1%
- Copper 0.11 mg 13%
- Manganese 0.36 mg 15%
- Selenium 0.6 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 70 | 0.6 g | 15 g | 0.2 g |
| 1 × fruit (2-1/2" dia) | 168 g | 118 | 1 g | 25 g | 0.3 g |
| 2 × fruit (2-1/2" dia) | 336 g | 235 | 1.9 g | 50 g | 0.6 g |
| ½ × fruit (2-1/2" dia) | 84 g | 59 | 0.5 g | 13 g | 0.2 g |
| 3 × fruit (2-1/2" dia) | 504 g | 353 | 2.9 g | 76 g | 1 g |
| 4 × fruit (2-1/2" dia) | 672 g | 470 | 3.9 g | 101 g | 1.3 g |
Similar foods
- Dried Japanese persimmon274 kcal / 100 g
- Kaki fruit persimmonraw78 kcal / 100 g
- Native persimmonraw127 kcal / 100 g
- Kakiwith peel, raw68 kcal / 100 g
- Persimmonflesh and skin, raw66 kcal / 100 g
- Indigenous persimmonraw127 kcal / 100 g
- Caqui67 kcal / 100 g
- Sharon persimmonkaki73 kcal / 100 g
- Dried persimmon353 kcal / 100 g
- Jackfruitraw95 kcal / 100 g
Questions about Japanese persimmon
How can you tell when a Japanese persimmon is ripe?
A firm, squat Fuyu-type persimmon is ready to eat while still crisp. Astringent, usually heart-shaped types such as Hachiya need to become very soft and jelly-like; eating them firm can leave a strongly drying sensation in your mouth.
Do you eat Japanese persimmon skin?
Yes, the skin is edible: wash and dry the fruit, then bite into it or slice it. If the skin feels tough, peel it with a vegetable peeler; remove the leafy top and any seeds as you cut.
How should you store Japanese persimmons?
Keep firm fruit at room temperature until it reaches the texture you want. Refrigerate ripe persimmons to slow further softening, and eat them within a few days; keep very soft fruit in a covered container to protect it from bruising.
Can you freeze Japanese persimmon?
Yes. Peel and slice firm fruit, or scoop the flesh from a very soft one, then freeze it in a sealed container. The thawed fruit will be soft, so use it in smoothies, porridge or baking rather than expecting fresh, crisp slices.
What can you make with Japanese persimmon?
Add crisp slices to a salad with bitter leaves, nuts and a sharp dressing, or serve them with yoghurt or cheese. Very soft, sweet flesh works well in cakes, quick breads and American-style persimmon pudding.
How much Japanese persimmon is a typical serving?
One medium fruit is a practical serving; the example fruit weighs about 168 g. That amount provides 118 kcal.
What does Japanese persimmon taste like?
When ripe, it is sweet and mild, with a soft, custardy texture in astringent types or a crisp, apple-like bite in Fuyu types. Unripe astringent fruit can feel mouth-drying because of its tannins.
Source: USDA FoodData Central 169941 · per 100 g · carbohydrate per EU label, fibre excluded
