Ingredients Descriptions and Photos - Persimmon: An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, lifestyle, food, appetizer, appetizers, beverage, beverages, bread, breads, roll, rolls, cake, cakes, breakfast, lunc

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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
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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