Calories in Kaki: Nutritional facts for Kaki Types

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

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

One single large whole kaki fruit weighing 168 g (5.9 oz) contains 118 calories. One medium whole kaki fruit weighing 118 g (4.1 oz) contains 83 calories. One small whole kaki fruit weighing 80 g (2.8 oz) contains 56 calories.

Kaki provides some health benefits like reduced oxidative stress and improved digestive regularity due to its high concentration of beta-carotene and dietary fiber. This fruit, often called "persimmon," "Sharon fruit," or "Diospyros kaki," is an autumnal staple in Asian and Mediterranean diets. A list of the health benefits of kaki are shown below.

• Protects Cellular Health: Antioxidants in the fruit neutralize free radicals. A study by Gorinstein et al. (2001), "Persimmon (Diospyros kaki) diets reduce lipid levels in rats," demonstrated that persimmon consumption significantly lowers cholesterol and lipid oxidation.
• Supports Healthy Vision: The high levels of Vitamin A and lutein protect the cornea and retina from macular degeneration.
• Regulates Digestive Transit: The soluble and insoluble fiber content adds bulk to stool, preventing constipation.
• Enhances Immune Defense: Vitamin C stimulates the production of white blood cells to fight infections.
• Lowers Blood Pressure: Potassium dilates blood vessels, reducing cardiovascular strain. A study by Matsumoto et al. (2002), "Anti-hypertensive effects of persimmon leaf extract," highlights the blood-pressure-lowering efficacy of compounds found in the kaki plant.

Kaki has been known to cause some unwanted effects like gastric blockages and allergic reactions due to its high tannin content and complex proteins. A list of the downsides of kaki are shown below.

• Causes Gastric Bezoars: The tannins in unripe, astringent kaki polymerize with stomach acid to form 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.
• Induces Allergic Reactions: Cross-reactivity with birch pollen leads to oral allergy syndrome in susceptible individuals.
• Increases Blood Sugar: Consuming multiple fully ripe or dried kaki causes rapid spikes in blood glucose due to the dense fructose content.

Yes, kaki are good for you because they deliver 13% of the DV for fiber and 9% of the DV for Vitamin A in a 100 g (3.5 oz) serving. Healthy individuals should consume 118 g (4.1 oz) of fresh fruit daily to gain the best antioxidant and digestive benefits. A study by Butt et al. (2015), "Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims," confirms that the bioactive compounds in the fruit mitigate the risk of chronic cardiovascular diseases. They are a nutrient-dense snack that supports overall metabolic function.

The calories in kaki change based on the water content and the drying process. Fresh Fuyu and Hachiya varieties contain 70 calories per 100 g (3.5 oz). When the fruit is peeled and dehydrated into the traditional Japanese Hoshigaki, the energy increases dramatically to 274 calories per 100 g (3.5 oz) because the water evaporates and concentrates the natural sugars. Sharon fruit, which undergoes artificial ripening, maintains the standard 70 calories per 100 g (3.5 oz) since the water volume remains unaltered.

The origin of the kaki (Diospyros kaki) is ancient China, where it has been cultivated for over 2,000 years. The fruit later spread to Japan and the Korean Peninsula, becoming deeply integrated into local agricultural and culinary traditions. In the late 19th century, seeds and grafted trees were brought to the United States, specifically California, where commercial production began. Today, it is recognized globally as a premium autumn fruit enjoyed in both fresh and dried forms.