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Ingredients: Descriptions and Photos
- Persimmon -

(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).

Persimmons, Japanese, raw

Scientific Name:     Diospyros kaki

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)

Persimmons, native, raw

Scientific Name:     Diospyros virginiana

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)

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!  (d-23)

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