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(Persimmon) Persimmons, known as the "apple of the Orient," were brought to the Americas about 1825.
They are a tart fruit when firm, but sweeten as they soften. They have an
excellent flavor; but, if not ripened enough, often leave a stong "astringent"
feel to the mouth. The persimmon color can vary from a deep
yellowish-orange to a red, and the color carries through to the inner fruit, as
can be seen in the photo (bottom). Choose persimmons that are yellowing,
shiny, and free of defects. When softened, place in the refrigerator.
They are good raw or halved and broiled. They may also be used in recipes.
However, over-cooking can make persimmons tough and tasteless. See the
nutritional chart for both the Japanese and
native US varieties of persimmon (the native chart is incomplete).
NDB No: 09263
Nutrient | Units | Value per 100 grams of edible portion |
Sample Count |
Std. Error |
1 fruit (2-1/2" dia) ------- 168 g |
---|---|---|---|---|---|
Proximates | |||||
Water |
g
|
80.32
|
5
|
0.384
|
134.938
|
Energy |
kcal
|
70
|
0
|
|
117.600
|
Energy |
kj
|
293
|
0
|
|
492.240
|
Protein |
g
|
0.58
|
3
|
0.025
|
0.974
|
Total lipid (fat) |
g
|
0.19
|
2
|
|
0.319
|
Ash |
g
|
0.33
|
3
|
0.055
|
0.554
|
Carbohydrate, by difference |
g
|
18.59
|
0
|
|
31.231
|
Fiber, total dietary |
g
|
3.6
|
0
|
|
6.048
|
Sugars, total |
g
|
12.53
|
3
|
0.321
|
21.050
|
Sucrose |
g
|
1.54
|
3
|
0.101
|
2.587
|
Glucose (dextrose) |
g
|
5.44
|
3
|
0.275
|
9.139
|
Fructose |
g
|
5.56
|
3
|
0.041
|
9.341
|
Minerals | |||||
Calcium, Ca |
mg
|
8
|
4
|
2.413
|
13.440
|
Iron, Fe |
mg
|
0.15
|
1
|
|
0.252
|
Magnesium, Mg |
mg
|
9
|
2
|
|
15.120
|
Phosphorus, P |
mg
|
17
|
2
|
|
28.560
|
Potassium, K |
mg
|
161
|
3
|
28.627
|
270.480
|
Sodium, Na |
mg
|
1
|
3
|
0.331
|
1.680
|
Zinc, Zn |
mg
|
0.11
|
1
|
|
0.185
|
Copper, Cu |
mg
|
0.113
|
1
|
|
0.190
|
Manganese, Mn |
mg
|
0.355
|
3
|
0.109
|
0.596
|
Selenium, Se |
mcg
|
0.6
|
0
|
|
1.008
|
Vitamins | |||||
Vitamin C, total ascorbic acid |
mg
|
7.5
|
2
|
|
12.600
|
Thiamin |
mg
|
0.030
|
0
|
|
0.050
|
Riboflavin |
mg
|
0.020
|
0
|
|
0.034
|
Niacin |
mg
|
0.100
|
0
|
|
0.168
|
Vitamin B-6 |
mg
|
0.100
|
0
|
|
0.168
|
Folate, total |
mcg
|
8
|
4
|
0.750
|
13.440
|
Folic acid |
mcg
|
0
|
0
|
|
0.000
|
Folate, food |
mcg
|
8
|
4
|
0.750
|
13.440
|
Folate, DFE |
mcg_DFE
|
8
|
0
|
|
13.440
|
Vitamin B-12 |
mcg
|
0.00
|
0
|
|
0.000
|
Vitamin A, IU |
IU
|
1627
|
0
|
|
2733.360
|
Vitamin A, RAE |
mcg_RAE
|
81
|
0
|
|
136.080
|
Retinol |
mcg
|
0
|
0
|
|
0.000
|
Vitamin E (alpha-tocopherol) |
mg
|
0.73
|
0
|
|
1.226
|
Vitamin K (phylloquinone) |
mcg
|
2.6
|
0
|
|
4.368
|
Lipids | |||||
Fatty acids, total saturated |
g
|
0.020
|
0
|
|
0.034
|
4:0 |
g
|
0.000
|
0
|
|
0.000
|
6:0 |
g
|
0.000
|
0
|
|
0.000
|
8:0 |
g
|
0.000
|
0
|
|
0.000
|
10:0 |
g
|
0.000
|
0
|
|
0.000
|
12:0 |
g
|
0.000
|
0
|
|
0.000
|
14:0 |
g
|
0.001
|
0
|
|
0.002
|
16:0 |
g
|
0.016
|
0
|
|
0.027
|
18:0 |
g
|
0.003
|
0
|
|
0.005
|
Fatty acids, total monounsaturated |
g
|
0.037
|
0
|
|
0.062
|
16:1 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
18:1 undifferentiated |
g
|
0.037
|
0
|
|
0.062
|
20:1 |
g
|
0.000
|
0
|
|
0.000
|
22:1 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
Fatty acids, total polyunsaturated |
g
|
0.043
|
0
|
|
0.072
|
18:2 undifferentiated |
g
|
0.039
|
0
|
|
0.066
|
18:3 undifferentiated |
g
|
0.004
|
0
|
|
0.007
|
18:4 |
g
|
0.000
|
0
|
|
0.000
|
20:4 undifferentiated |
g
|
0.000
|
0
|
|
0.000
|
20:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
22:5 n-3 |
g
|
0.000
|
0
|
|
0.000
|
22:6 n-3 |
g
|
0.000
|
0
|
|
0.000
|
Cholesterol |
mg
|
0
|
0
|
|
0.000
|
Phytosterols |
mg
|
4
|
0
|
|
6.720
|
Amino acids | |||||
Tryptophan |
g
|
0.010
|
1
|
|
0.017
|
Threonine |
g
|
0.030
|
2
|
|
0.050
|
Isoleucine |
g
|
0.025
|
2
|
|
0.042
|
Leucine |
g
|
0.042
|
2
|
|
0.071
|
Lysine |
g
|
0.033
|
2
|
|
0.055
|
Methionine |
g
|
0.005
|
2
|
|
0.008
|
Cystine |
g
|
0.013
|
1
|
|
0.022
|
Phenylalanine |
g
|
0.026
|
2
|
|
0.044
|
Tyrosine |
g
|
0.016
|
2
|
|
0.027
|
Valine |
g
|
0.030
|
2
|
|
0.050
|
Arginine |
g
|
0.025
|
2
|
|
0.042
|
Histidine |
g
|
0.012
|
2
|
|
0.020
|
Alanine |
g
|
0.029
|
2
|
|
0.049
|
Aspartic acid |
g
|
0.057
|
2
|
|
0.096
|
Glutamic acid |
g
|
0.076
|
2
|
|
0.128
|
Glycine |
g
|
0.025
|
2
|
|
0.042
|
Proline |
g
|
0.022
|
2
|
|
0.037
|
Serine |
g
|
0.022
|
2
|
|
0.037
|
Other | |||||
Alcohol, ethyl |
g
|
0.0
|
0
|
|
0.000
|
Caffeine |
mg
|
0
|
0
|
|
0.000
|
Theobromine |
mg
|
0
|
0
|
|
0.000
|
Carotene, beta |
mcg
|
253
|
2
|
|
425.040
|
Carotene, alpha |
mcg
|
0
|
0
|
|
0.000
|
Cryptoxanthin, beta |
mcg
|
1447
|
2
|
|
2430.960
|
Lycopene |
mcg
|
159
|
1
|
|
267.120
|
Lutein + zeaxanthin |
mcg
|
834
|
1
|
|
1401.120
|
USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)
NDB No: 09265
Nutrient | Units | Value per 100 grams of edible portion |
Sample Count |
Std. Error |
---|---|---|---|---|
Proximates | ||||
Water |
g
|
64.40
|
0
|
|
Energy |
kcal
|
127
|
0
|
|
Energy |
kj
|
531
|
0
|
|
Protein |
g
|
0.80
|
0
|
|
Total lipid (fat) |
g
|
0.40
|
0
|
|
Ash |
g
|
0.90
|
0
|
|
Carbohydrate, by difference |
g
|
33.50
|
0
|
|
Minerals | ||||
Calcium, Ca |
mg
|
27
|
0
|
|
Iron, Fe |
mg
|
2.50
|
0
|
|
Phosphorus, P |
mg
|
26
|
0
|
|
Potassium, K |
mg
|
310
|
0
|
|
Sodium, Na |
mg
|
1
|
0
|
|
Vitamins | ||||
Vitamin C, total ascorbic acid |
mg
|
66.0
|
0
|
|
Vitamin B-12 |
mcg
|
0.00
|
0
|
|
Lipids | ||||
Cholesterol |
mg
|
0
|
0
|
|
Amino acids | ||||
Tryptophan |
g
|
0.014
|
0
|
|
Threonine |
g
|
0.041
|
0
|
|
Isoleucine |
g
|
0.035
|
0
|
|
Leucine |
g
|
0.058
|
0
|
|
Lysine |
g
|
0.045
|
0
|
|
Methionine |
g
|
0.007
|
0
|
|
Cystine |
g
|
0.018
|
0
|
|
Phenylalanine |
g
|
0.036
|
0
|
|
Tyrosine |
g
|
0.023
|
0
|
|
Valine |
g
|
0.042
|
0
|
|
Arginine |
g
|
0.034
|
0
|
|
Histidine |
g
|
0.016
|
0
|
|
Alanine |
g
|
0.039
|
0
|
|
Aspartic acid |
g
|
0.079
|
0
|
|
Glutamic acid |
g
|
0.104
|
0
|
|
Glycine |
g
|
0.035
|
0
|
|
Proline |
g
|
0.031
|
0
|
|
Serine |
g
|
0.031
|
0
|
|
USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)
Return to: Ingredients Description and Photos
The
above recipe is in keeping with God's creation intent (Genesis 1:29-31):
'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every
tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the
earth and all the birds of the air and all the creatures that move on the ground-- everything that
has the breath of life in it-- I give every green plant for food." And it was so. God saw all
that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!