Nutritional Facts of Fruit



Major Growing Areas

Persimmons are one of the festive fruits for the Mid-Autumn Festival. Tree-borne and originated in China, they are also cultivated in various places such as Japan, Taiwan, India, the Philippines, the United States and Canada, etc.


It is estimated that there are more than a thousand varieties of persimmons, which are mainly divided into three categories, namely "water persimmons", "red persimmons" and "non-astringent persimmons". Japan's Fuyu persimmons, a very popular kind of persimmon that is characterized by crunchy skin and flesh, are under the catergory of non-astringent persimmons.

Nutritional Values

Persimmons are rich in soluble fibre, vitamin C and potassium.

Per 100 g (Approx. over ½ persimmon)
Energy 127 kcal
Vitamin C 66.0 mg
Dietary Fibre 3.6 g
Potassium 310 mg

Buying Tips

It is advisable to buy persimmons that are springy to the touch with glossy skin and a healthy green calyx. Since fresh persimmons are soft and easy to ripen, they should be consumed as soon as possible after purchase.

Interesting Titbits

Dried persimmons are persimmons that have been processed and dried out. While the white coating on their surface is often mistaken as added sugar or mold, it is actually a natural phenomenon known as "persimmon frost".

Persimmons contain tannins, which affect our iron absorption. They should not be consumed together with iron-rich food.

One Serving of Fruit is Equivalent to:

½ large-sized persimmon

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