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Nutrition - Facts for Persimmons, japanese, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Persimmons, japanese, raw.
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Persimmons, japanese, raw

Calories 70 Calories from Fat 2
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 1mg 0.00%
Potassium 161mg 0.16%
Total Carbohydrate 19g 19%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.03 g
Alcohol, ethyl 0.00 g
Arginine 0.03 g
Ash 0.33 g
Aspartic acid 0.06 g
Caffeine 0.00 mg
Calcium, Ca 8.00 mg
Carbohydrate, by difference 18.59 g
Carotene, alpha 0.00 mcg
Carotene, beta 253.00 mcg
Cholesterol 0.00 mg
Choline, total 7.60 mg
Copper, Cu 0.11 mg
Cryptoxanthin, beta 1447.00 mcg
Cystine 0.01 g
Energy 70.00 kcal
Energy 293.00 kJ
Fatty acids, total monounsaturated 0.04 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 3.60 g
Folate, DFE 8.00 mcg_DFE
Folate, food 8.00 mcg
Folate, total 8.00 mcg
Folic acid 0.00 mcg
Fructose 5.56 g
Glucose (dextrose) 5.44 g
Glutamic acid 0.08 g
Glycine 0.03 g
Histidine 0.01 g
Iron, Fe 0.15 mg
Isoleucine 0.03 g
Leucine 0.04 g
Lutein + zeaxanthin 834.00 mcg
Lycopene 159.00 mcg
Lysine 0.03 g
Magnesium, Mg 9.00 mg
Manganese, Mn 0.35 mg
Methionine 0.01 g
Niacin 0.10 mg
Phenylalanine 0.03 g
Phosphorus, P 17.00 mg
Phytosterols 4.00 mg
Potassium, K 161.00 mg
Proline 0.02 g
Protein 0.58 g
Retinol 0.00 mcg
Riboflavin 0.02 mg
Selenium, Se 0.60 mcg
Serine 0.02 g
Sodium, Na 1.00 mg
Sucrose 1.54 g
Sugars, total 12.53 g
Theobromine 0.00 mg
Thiamin 0.03 mg
Threonine 0.03 g
Total lipid (fat) 0.19 g
Tryptophan 0.01 g
Tyrosine 0.02 g
Valine 0.03 g
Vitamin A, IU 1627.00 IU
Vitamin A, RAE 81.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.10 mg
Vitamin C, total ascorbic acid 7.50 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.73 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 2.60 mcg
Water 80.32 g
Zinc, Zn 0.11 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. T Philip, T S Chen. "Quantitative analyses of major carotenoid fatty acid esters in fruits by liquid chromatography: Persimmon and Papaya.". 1988 J. Food Science 53 6 Pg. 1720 - 1722
  3. T Philip, T S Chen. "Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits.". 1988 J. Food Science 53 Pg. 1703 - 1707
  4. S.D. Senter, G.W.Jr. Chapman, W.R. Jr Forbus, J.A. Payne. "Sugar and nonvolatile acid composition of persimmons during maturation". 1991 Journal of Food Science 56 4 Pg. 989 - 991
  5. Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989 Beltsville MD

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