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    Home»Fruits»All about Japanese Persimmon
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    All about Japanese Persimmon

    By s mJune 5, 2018Updated:June 5, 2018No Comments5 Mins Read
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    Japanese persimmon is also known from other common names such as Persimmon, Chinese Persimmon, Chinese Plum, Chinese Fig, Date Plum, Kaki, Kakee Plum2, Kaki Persimmon, Japanese Persimmon, Oriental Persimmon, Keg Fig, Persimmon and Sahron Fruit. With its scientific name Diospyros kaki is originated in East Asia and is also cultivated in China and Japan with the development of numerous varieties for many centuries. Presently, it is grown for its edible fruit in Asia, Mediterranean, Southern U.S., South America and Hawaii.

    The species was cultivated only when the wild species D. roburghii was developed. When planted commercially, it grafted onto rootstock from tolerant and hardy D. lotus. The tree could reach the height of 12 to 18 meters. Leaves measures 17.5 cm long, ovate to obovate and alternate. Generally, this species is monoecious bearing male and female flowers on isolated plants. Flowers are yellowish to white, four parted and measures 2 cm long. Male flowers forms in clusters of three with 16 to 24 stamens and female flowers are solitary with 8 staminodes. Some varieties do not require pollination and develop seedless fruit whereas some varieties need pollination for development of fruit. Usually fruits are round to conical to square measuring 7.5 cm in diameter. Various cultivars vary in shape, size, flavor and color of the fruit. When the fruit gets ripened, it becomes yellow, deep orange, yellowish orange or reddish orange having similar variation color of flesh. The fruit gets ripened in October.

     The cultivation of this crop got specialized in U.S. primarily California, Texas, Georgia, Hawaii and Lousiana. Since 1980s, the production is increasing with the growing demand from Asian markets. China produced about 75% of the total production which is then followed by Korea, Japan, Azerbaijan, Brazil and Italy.

    Tree

    Tree measures from 12 to 18 meters high which resembles the shape of apple tree. Leaves are deciduous, broadly lanceolate and medium to dark green. The tree blooms from May to June. The fruits get ripened when leaves fall off from the tree at the time of October to November.

    Flower

    Till the trees are 3 to 6 years old, it does not bear. It blooms flower at the time of spring. Flowers are 2 to 2.5 cm wide, creamy yellow and grow singly. Male flower possess a pink tint which appear in threes. Flowers have four petals and four crown shaped sepals. In the absence of pollination, it produces seedless fruit but when pollinated, it bears larger fruit with seeds.

    Fruit

    Fruit is spherical to oval in shape and weighs up to 500 grams. Shell is thin, shiny and smooth in the shade of yellow to red-orange. Fruits with lighter flesh possess eight seeds and have astringent taste. Fruit softens when it gets mature.

    Japanese Persimmon Image Gallery
    Close-view-of-Japanese-Persimmon-flower Close-view-of-Japanese-Persimmon-flower
    Close-view-of-Japanese-Persimmon-fruit Close-view-of-Japanese-Persimmon-fruit
    Dried-Japanese-Persimmon Dried-Japanese-Persimmon

    Half-cut-Japanese-Persimmon Half-cut-Japanese-Persimmon
    Japanese-Persimmon-bark Japanese-Persimmon-bark
    Japanese-Persimmon-flower-bud Japanese-Persimmon-flower-bud

    Japanese-Persimmon-fruits Japanese-Persimmon-fruits
    Japanese-Persimmon-illustration Japanese-Persimmon-illustration
    Japanese-Persimmon-Leaves Japanese-Persimmon-Leaves

    Japanese-Persimmon-plant Japanese-Persimmon-plant
    Japanese-persimmon-seedlings Japanese-persimmon-seedlings
    Japanese-Persimmon-seeds Japanese-Persimmon-seeds

    Japanese-Persimmon-tree Japanese-Persimmon-tree
    Unripe-Japanese-Persimmon-fruit Unripe-Japanese-Persimmon-fruit
    Japanese-Persimmon-collection Japanese-Persimmon-collection

    Traditional uses

    • Raw fruit is used to cure haemorrhoids, constipation, mouth canker, stop bleeding, endemic goiter, stomach ache and hiccups.
    • Fruit in cooked form is used for treating dysentery and diarrhea.
    • Juice of unripe fruit is used for treating hypertension.
    • Dried ripe fruit is useful for treating bronchial complaints.
    • In powder form, it is used to cure dry coughs.
    • Calyx is used to cure hiccups and coughs.
    • It is also used for colds.

    Precautions                                                                                                 

    • Pregnant or breastfeeding women should consult the doctor.
    • One with allergy of Japanese persimmon should avoid it.
    • Some people might experience side effects such as hives, swelling, itching so they should consult the doctor.
    • Persimmon has some compounds which might lower blood pressure.
    • Consume this fruit in limited quantities.
    • Diabetic patients should consume persimmon in limited amounts because it contains high sugar that could raise the level of blood sugar.
    • Not to be consumed with cold foods such as shrimp or fish because these foods has protein which could react with tannic acid found in this fruit that could lead to forming stones in stomach.
    • Unripe persimmon contains high tannic acid so consume this fruit when it gets ripened.
    • When consumed on an empty stomach, it causes diarrhea due to high presence of tannin.
    • It should be given in limited quantities to the children with extra caution.

    How to Eat         

    • Japanese persimmons are consumed as a fresh fruit.
    • The fruit could be processed in jams or ice creams.
    • It could be made into cider, molasses and wine.
    • The fruit could be dried and cooked.
    • Use dried persimmons in the dessert, snack or other culinary uses.
    • Use Japanese persimmons in cakes, cookies, bread, pies, salads, puddings and also as a topping for breakfast cereal.
    • Powdered fruit could be used as a sweetener.
    • In Manchuria and Korea, dried leaves are used to make tea.
    • Leaves are used to enhance flavor of pickled radishes.
    • Roasted seeds are a perfect substitute for coffee.

    References:

    https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=896176#null

    https://www.pfaf.org/user/plant.aspx?latinname=Diospyros+kaki

    https://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html

    http://www.chineseherbshealing.com/diospyros-kaki/

    https://lahealthyliving.com/natural-remedies-remedies/20-unbelievable-practical-uses-for-persimmons/

    https://glowpink.com/blog/persimmon-fruit/

    https://hellodoktor.com/herbal/japanese-persimmon/

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    Facts of Japanese Persimmon

    Japanese Persimmon Quick Facts
    Name: Japanese Persimmon
    Scientific Name: Diospyros kaki
    Origin Japanese persimmon is native to China.
    Colors Yellow, yellowish orange, deep orange or reddish orange
    Shapes Round to conical to square, 7.5 cm in diameter
    Taste Sweet
    Calories 118 Kcal./cup
    Major nutrients Manganese (25.91%)
    Carbohydrate (24.02%)
    Copper (21.11%)
    Vitamin A (19.43%)
    Total dietary Fiber (15.79%)
    Name Japanese Persimmon
    Scientific Name Diospyros kaki
    Native Japanese persimmon is native to China. Japanese persimmon is originated in East Asia and has been cultivated in Japan and China. Today, it is grown in various parts of Asia, Mediterranean, South America and southern U.S. and Hawaii.
    Common/English Name Persimmon, Chinese Persimmon, Chinese Plum, Chinese Fig, Date Plum, Kaki, Kakee Plum, Kaki Persimmon, Japanese Persimmon, Oriental Persimmon, Keg Fig, Persimmon, Sahron Fruit
    Name in Other Languages Afrikaans: Tamatiepruim;
    Arabic: Birsiimuun;
    Armenian: Ark’ayanarinj, Xurma;
    Bosnian: kaki;
    Brazil: Caqui, Caquizeiro;
    Catalan: Caquier, Banús, Persimo;
    Cherokee: Tsalalui, Sali, Tsali;
    Chinese: Shān shì (山柿), Shì (柿), Yóu shì (油柿), Shi Ze, Shih, Ye Shi;
    Croatian: kaki;
    Czech: Tomel Japonský,
    Danish: Almindelig Kakil, Kakitræ;
    Eastonian: Kaki, Hurmaa, Kakiploom;
    English: Chinese persimmon, date plum, japanese persimmon, kaki, kaki persimmon, keg fig, Oriental Persimmon, Persimmon, Sharon;
    Esperanto: Persimono;
    Finnish: Kaki, Persimoni, Kakihedelmä, Sharon;
    Finnish: kaki, Persimoni;
    French: Plaqueminier, Plaqueminier du Japon, Figuier Caque, Kaki, Plaqueminier du Japon, Rague Mine;
    German: Chinesische Dattelpfl aume, Kakibaum, Kakipfl aume, Kaki, Japanische Aprokose, Persimone;
    Greek: Lōtós;
    Hebrew: Afarsmon;
    Icelandic: Döðluplóma, Persimónía;
    India: Belaiti-Gab, Halwa Tendu;
    Indonesia: Buah Kesemak, Kesemek, Buah Samak ;
    Italian: Cachi, Kaki;
    Ivatan: Vatinglaw;
    Japanese: Kakinoki, Kaki, Yama Kaki;
    Korean: Gam, Gamnamu, Kamnamu;
    Laotian: Phap;
    Macedonian: Rájsko Jábolko, Jáponsko Jábolko;
    Malay: Buah kaki, Buah samak, Buah kesemek;
    Malaysia: Buah Kaki, Pisang Kaki;
    Nahuatl: Tliltzapotl;
    Norwegian: Daddelplomme, Kaki, Kakiplomme, Kakifrukt, Persimon;
    Philippines: Kamagong;
    Polish: Hebanowiec Wschodni, Persymona;
    Portuguese: Caqui, Diospiro, Caquizeiro, Diospireiro;
    Russian: churma vostočnaja, Khurma iaponskaia, Kaki,  Khurma kaki, tskhurma vostochnaya (цхурма восточная);
    Russian: Churma Vostočnaja, Xurma;
    Serbian: Kaki, Persimmon;
    Slovašcina: Kaki;
    Spanish: Caqui, Kaki, Kaki Del Japón, Sapote Chino, Placa Minera;
    Swedish: Kakiplommon, Kaki, Persimmon;
    Thailand: Plap, Phlap chin, Plap Chin;
    Vietnamese: Cây Hông, Quả Hồng Vàng, Hồng, Thi
    Plant Size 12 to 18 m (40 to 60 ft)
    Bark Scaly, gray and black
    Leaves Alternate, ovate to obovate, 17.5 cm long
    Flower Yellowish-white, 2 cm long
    Flowering season May
    Fruit shape & size Round to conical to square, 7.5 cm in diameter
    Fruit color Yellow, yellowish orange, deep orange or reddish orange
    Taste Sweet
    Seed Dark brown, 13-16 X 7.5-9 X 4-5 mm
    Fruit Season September to October
    Major Nutritions Manganese, Mn 0.596 mg (25.91%)
    Carbohydrate 31.23 g (24.02%)
    Copper, Cu 0.19 mg (21.11%)
    Vitamin A, RAE 136 µg (19.43%)
    Total dietary Fiber 6 g (15.79%)
    Vitamin C (Ascorbic acid) 12.6 mg (14.00%)
    Vitamin B6 (Pyridoxine) 0.168 mg (12.92%)
    Vitamin E (alpha-tocopherol) 1.23 mg (8.20%)
    Potassium, K 270 mg (5.74%)
    Lycopene 267 µg (5.34%)
    Calories in 1 fruit (2-1/2″ dia), 168 g 118 Kcal.

    Japanese Persimmon Scientific Classification

    Scientific Name: Diospyros kaki

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Viridiplantae
    Infrakingdom Streptophyta  (Land plants)
    Superdivision Embryophyta
    Division Tracheophyta  (Vascular plants, tracheophytes)
    Class Magnoliopsida
    Order Ericales
    Family Ebenaceae  (Ebony)
    Genus Diospyros L. (Persimmons)
    Species Diospyros kaki Thunb. (Japanese persimmon, Chinese persimmon)
    Synonyms
    • Diospyros argyi Lév.
    • Diospyros aurantium André
    • Diospyros bertii André
    • Diospyros chinensis Blume nom. nud.
    • Diospyros costata Carr.
    • Diospyros elliptica André
    • Diospyros kaempferi Naudin
    • Diospyros kaki L.F. nom. illeg.
    • Diospyros kaki var. domestica Mak.
    • Diospyros lycopersicon Carr.
    • Diospyros mazelii Carr.
    • Diospyros sahuti André
    • Diospyros schi-tse Bunge
    • Embryopteris kaki G. Don.
    • Japanese Persimmon
    • Dried
    Nutritional value of Japanese Persimmon
    Serving Size:1 fruit (2-1/2" dia), 168 g

    Calories 118 Kcal. Calories from Fat 2.88 Kcal.

     

    Proximity Amount % DV
    Water 134.94 g N/D
    Energy 118 Kcal N/D
    Energy 492 kJ N/D
    Protein 0.97 g 1.94%
    Total Fat (lipid) 0.32 g 0.91%
    Ash 0.55 g N/D
    Carbohydrate 31.23 g 24.02%
    Total dietary Fiber 6 g 15.79%
    Total Sugars 21.05 g N/D
    Sucrose 2.59 g N/D
    Glucose (dextrose) 9.14 g N/D
    Fructose 9.34 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 13 mg 1.30%
    Iron, Fe 0.25 mg 3.13%
    Magnesium, Mg 15 mg 3.57%
    Phosphorus, P 29 mg 4.14%
    Potassium, K 270 mg 5.74%
    Sodium, Na 2 mg 0.13%
    Zinc, Zn 0.18 mg 1.64%
    Copper, Cu 0.19 mg 21.11%
    Manganese, Mn 0.596 mg 25.91%
    Selenium, Se 1 µg 1.82%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.05 mg 4.17%
    Vitamin B2 (Riboflavin) 0.034 mg 2.62%
    Vitamin B3 (Niacin) 0.168 mg 1.05%
    Vitamin B6 (Pyridoxine) 0.168 mg 12.92%
    Vitamin B9 (Folate) 13 µg 3.25%
    Folate, food 13 µg N/D
    Folate, DEF 13 µg N/D
    Choline 12.8 mg 2.33%
    Vitamin C (Ascorbic acid) 12.6 mg 14.00%
    Fat soluble Vitamins
    Vitamin A, RAE 136 µg 19.43%
    Vitamin A, IU 2733 IU N/D
    Beta Carotene 425 µg N/D
    Beta Cryptoxanthin 2431 µg N/D
    Lycopene 267 µg 5.34%
    Lutein + zeaxanthin 1401 µg N/D
    Vitamin E (alpha-tocopherol) 1.23 mg 8.20%
    Vitamin K (phylloquinone) 4.4 µg 3.67%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.034 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.002 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.027 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.005 g N/D
    Fatty acids, total monounsaturated 0.062 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.062 g N/D
    Fatty acids, total polyunsaturated 0.072 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.066 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.007 g N/D
    Phytosterols 7 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.017 g 3.86%
    Threonine 0.05 g 2.84%
    Isoleucine 0.042 g 2.51%
    Leucine 0.071 g 1.92%
    Lysine 0.055 g 1.64%
    Methionine 0.008 g N/D
    Cystine 0.022 g N/D
    Phenylalanine 0.044 g N/D
    Tyrosine 0.027 g N/D
    Valine 0.05 g 2.37%
    Arginine 0.042 g N/D
    Histidine 0.02 g 1.62%
    Alanine 0.049 g N/D
    Aspartic acid 0.096 g N/D
    Glutamic acid 0.128 g N/D
    Glycine 0.042 g N/D
    Proline 0.037 g N/D
    Serine 0.037 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Persimmons, japanese, dried
    Serving Size:1 fruit without refuse, 34 g

    Calories 93 Kcal. Calories from Fat 1.8 Kcal.

     

    Proximity Amount % DV
    Water 7.82 g N/D
    Energy 93 Kcal N/D
    Energy 390 kJ N/D
    Protein 0.47 g 0.94%
    Total Fat (lipid) 0.2 g 0.57%
    Ash 0.54 g N/D
    Carbohydrate 24.97 g 19.21%
    Total dietary Fiber 4.9 g 12.89%

     
    Minerals Amount % DV
    Calcium, Ca 8 mg 0.80%
    Iron, Fe 0.25 mg 3.13%
    Magnesium, Mg 11 mg 2.62%
    Phosphorus, P 28 mg 4.00%
    Potassium, K 273 mg 5.81%
    Sodium, Na 1 mg 0.07%
    Zinc, Zn 0.14 mg 1.27%
    Copper, Cu 0.15 mg 16.67%
    Manganese, Mn 0.473 mg 20.57%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B2 (Riboflavin) 0.01 mg 0.77%
    Vitamin B3 (Niacin) 0.061 mg 0.38%
    Fat soluble Vitamins
    Vitamin A, RAE 13 µg 1.86%
    Vitamin A, IU 261 IU N/D
    Beta Carotene 127 µg N/D
    Alpha Carotene 6 µg N/D
    Beta Cryptoxanthin 53 µg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.008 g 1.82%
    Threonine 0.024 g 1.36%
    Isoleucine 0.02 g 1.20%
    Leucine 0.034 g 0.92%
    Lysine 0.027 g 0.81%
    Methionine 0.004 g N/D
    Cystine 0.01 g N/D
    Phenylalanine 0.021 g N/D
    Tyrosine 0.013 g N/D
    Valine 0.024 g 1.14%
    Arginine 0.02 g N/D
    Histidine 0.009 g 0.73%
    Alanine 0.023 g N/D
    Aspartic acid 0.046 g N/D
    Glutamic acid 0.061 g N/D
    Glycine 0.02 g N/D
    Proline 0.018 g N/D
    Serine 0.018 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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