Persimmon (Diospyros) is an orange-red custard like fruit with a thin but firm skin of the same color.

Health Benefits of Persimmon:
  • Increased Protection from Bacterial and Viral Infections
  • Increased Immune Function
  • Reduced Cancer Risk
  • Protection Against Heart Disease
  • Osteoporosis Protection
  • Antioxidant Protection
  • Prevention of Epileptic Seizures
  • Prevention of Alopecia (Spot Baldness)
  • Persimmons contain two compounds known as shibuol and betulinic acid that are thought to have anti-cancer properties. Persimmons are also high in fiber and have been used to treat constipation and hemorrhoids.
    *Some of these health benefits are due to the nutrients highly concentrated in Persimmon, and may not necessarily be related to Persimmon.
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Natural vitamins, minerals, and nutrients found in Persimmon: Vitamin A | Lycopene | Vitamin C | Dietary Fiber | Manganese | Copper |

Click here to compare these nutrition facts with other fruits.
Nutrition Facts
Persimmons japanese raw       
Serving Size 100g
Calories 70
% Daily Value*
Total Fat 0.19g0%
    Saturated Fat 0.02g0%
Cholesterol 0mg~%
Sodium 1mg0%
Total Carbohydrate 18.6g6%
    Dietary Fiber 3.6g14%
    Sugar 12.5g~
Protein 0.6g~
Vitamin A33%Vitamin C13%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vitamins  %DV
Vitamin A 1627IU33%
    Retinol equivalents 81μg~
    Retinol 0μg~
    Alpha-carotene 0μg~
    Beta-carotene 253μg~
    Beta-cryptoxanthin 1447μg~
Vitamin C 7.5mg13%
Vitamin D 0IU (0μg)~%
    D2 Ergocalciferol ~IU (~μg)
    D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.73mg4%
Vitamin K 2.6μg3%
    K1 - Dihydrophylloquinone ~μg~
    K2 - Menaquinone-4 ~μg~
Vitamin B12 0μg~%
Thiamin 0.03mg2%
Riboflavin 0.02mg1%
Niacin 0.1mg1%
Pantothenic acid ~mg~%
Vitamin B6 0.1mg5%
Folate 8μg2%
    Folic Acid 0μg~
    Food Folate 8μg~
    Dietary Folate Equivalents 8μg~
Choline 7.6mg~
Lycopene 159μg~
Lutein+Zeaxanthin 834μg~
Minerals  %DV
Calcium 8mg1%
Iron 0.15mg1%
Magnesium 9mg2%
Phosphorus 17mg2%
Sodium 1mg0%
Potassium 161mg5%
Zinc 0.11mg1%
Copper 0.113mg6%
Manganese 0.355mg18%
Selenium 0.6μg1%
Water 80.32g~
Ash 0.33g~
Fatty Acids
Omega 3 to Omega 6 Ratio0.1
Omega 6 to Omega 3 Ratio9.75
Total Omega 3s4mg
18D3 Linolenic4mg
18D3CN3 Alpha Linolenic(ALA)~mg
18D4 Stearidonic (SDA)0mg
20D3N3 Eicosatrienoic~mg
20D5 Eicosapentaenoic(EPA)0mg
22D5 Docosapentaenoic(DPA)0mg
22D6 Docosahexaenoic(DHA)0mg
Total Omega 6s39mg
18D2CN6 Linoleic(LA)~mg
18D2CLA Conjugated Linoleic(CLA)~mg
18D3CN6 Gamma-linolenic (GLA)~mg
20D2CN6 Eicosadienoic~mg
20D3N6 Di-homo-gamma-linolenic (DGLA)~mg
20D4N6 Arachidonic (AA)~mg
22D4 Adrenic (AA)~mg
Essential Amino Acids  %RDI
Tryptophan 10mg4%
Threonine 30mg3%
Isoleucine 25mg2%
Leucine 42mg2%
Lysine 33mg2%
Methionine 5mg1%
Cystine 13mg5%
Phenylalanine 26mg3%
Tyrosine 16mg2%
Valine 30mg2%
Percent of Daily CalorieTarget
(2000 calories)
Percent Water Composition 80.3%
Protein to Carb Ratio (g/g) 0.03

How to choose Persimmon: Persimmons become very soft and mushy when ripe, so don't be afraid buy fruit that looks bruised or discolored. However, some persimmons will not soften no matter how long they ripen. In this case, the only way to tell if persimmons are ripe is to taste one and see if it is ready or not. When not ripe, a persimmon has a grainy (astringent) texture, and is not at all sweet.

Climate and origin: Persimmons originated in Japan and China and grow best in warm temperate conditions, however, persimmons are hardy fruits which can be found in much colder climates.

Taste: When properly ripened a persimmon will have a very sweet fragrant taste with a pulpy custard like texture.

Substitutes with more vitamins: Apples, Papayas

Miscellaneous information: American persimmons tend to be smaller and redder than the Japanese kind and can grow as far north as the Great Lakes.

Similar tasting produce: Mamey Sapote

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