Calories in Fuyu Persimmon: Nutritional facts for Fuyu Persimmon Types

One hundred grams (3.5 oz) of raw Fuyu persimmon contains 70 calories.

One kilogram (1,000 g) of raw Fuyu persimmon provides 700 calories.

One single large whole Fuyu persimmon weighing 200 g (7 oz) contains 140 calories. One average-sized medium whole Fuyu persimmon weighing 168 g (5.9 oz) contains 118 calories. One small whole Fuyu persimmon weighing 100 g (3.5 oz) contains 70 calories.

Fuyu persimmons provide some health benefits like enhanced digestive regularity and strong antioxidant protection due to their high concentration of dietary fiber and phenolic compounds. This fruit, a unique non-astringent cultivar of the Japanese persimmon (Diospyros kaki), is highly valued in specialty fruit markets. A list of the health benefits of Fuyu persimmon are shown below.

• Combats Oxidative Stress: The skin and flesh contain beta-carotene and polyphenols that neutralize cellular free radicals. A study by Gorinstein et al. (2001), "Persimmon (Diospyros kaki) diets reduce lipid levels in rats," confirms that fresh persimmons possess powerful antioxidant capacities that lower cholesterol and lipid oxidation.
• Enhances Digestive Health: The high dietary fiber adds bulk to stool and prevents constipation.
• Boosts Immune Function: Vitamin C stimulates the production and efficacy of white blood cells.
• Lowers Blood Pressure: Potassium within the fruit dilates blood vessels, easing cardiovascular strain.
• Improves Ocular Health: The high concentrations of Vitamin A and lutein protect the cornea and prevent age-related macular degeneration.
• Regulates Blood Sugar: Soluble fiber slows the absorption of glucose in the digestive tract, preventing rapid insulin spikes.
• Promotes Skin Elasticity: Vitamin C is essential for collagen synthesis, keeping the skin firm and structurally sound.

Fuyu persimmon has been known to cause some unwanted effects like gastrointestinal blockages and oral allergic reactions due to its indigestible peel compounds and birch pollen cross-reactivity. A list of the downsides of Fuyu persimmon are shown below.

• Induces Gastric Bezoars: Even in non-astringent varieties, eating massive quantities of unripe skins introduces tannins that polymerize with stomach acid, forming hard, indigestible masses called diospyrobezoars. A study by Iwamuro et al. (2014), "Gastric diospyrobezoar: A review," notes that surgical intervention is sometimes required to remove these blockages.
• Triggers Oral Allergy Syndrome: Individuals with severe birch pollen allergies experience cross-reactive itching and swelling in the mouth and throat when consuming the raw fruit.
• Increases Blood Sugar: Dehydrated or dried Fuyu persimmons contain concentrated fructose, causing glucose spikes in diabetic individuals.

Yes, Fuyu persimmons are good for you because they deliver 13% of the DV for dietary fiber and 9% of the DV for Vitamin A in a 100 g (3.5 oz) serving. Healthy individuals should consume 168 g (1 medium fruit) of fresh, unpeeled Fuyu persimmon daily to optimize their antioxidant intake and support digestive transit. A study by MS Butt et al. (2015), "Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims," highlights that the fruit acts as a powerful functional food for metabolic and cardiovascular health. They are a low-fat, highly nutritious autumn snack.

The calories in Fuyu persimmons change based on the natural sugar accumulation of the specific cultivar and industrial dehydration methods. The fresh, authentic Standard Fuyu contains 70 calories per 100 g (3.5 oz). If the fruit is a Matsumoto Wase Fuyu, the energy increases to 72 calories per 100 g (3.5 oz) because it stores more concentrated fructose during its early ripening phase. When fresh fruit is subjected to dehydration to create dried Fuyu slices, the value surges to 274 calories per 100 g (3.5 oz) due to the total evaporation of water weight.

The origin of the Fuyu persimmon traces back to Japan, where non-astringent cultivars of Diospyros kaki were naturally selected and cultivated centuries ago. The "Fuyu" specific variety became highly prominent during the Meiji period. In the late 19th century, the United States Department of Agriculture imported grafted Fuyu trees into California. The fruit adapted perfectly to the Mediterranean climate of the West Coast, firmly establishing California as the primary commercial producer of Fuyu persimmons in North America today.