Calories in Persimmon: Nutritional facts for Persimmon Types

A 100g (3.5 oz) serving of raw Japanese persimmons contains 70 calories.

One kilogram (1000g, 35.27 oz) of raw Japanese persimmons contains 700 calories.

The calorie of one persimmon depends on its size. One medium raw Japanese persimmon (168g, 5.9 oz) contains 118 calories. A large raw persimmon (250g, 8.8 oz) provides 175 calories. A small raw persimmon (100g, 3.5 oz) has 70 calories.

A 100g (3.5 oz) serving of raw Japanese persimmons contains 70 calories. A 100g (3.5 oz) serving of raw native American persimmons provides a higher 127 calories.

One kilogram (1000g, 35.27 oz) of raw Japanese persimmons contains 700 calories. One kilogram (1000g, 35.27 oz) of raw native American persimmons provides 1270 calories.

The calorie of one persimmon depends on its size. One medium raw Japanese persimmon (168g, 5.9 oz) contains 118 calories. A large raw persimmon (250g, 8.8 oz) provides 175 calories. A small raw persimmon (100g, 3.5 oz) has 70 calories.

Persimmons provide some health benefits like supporting vision and offering a rich source of antioxidants due to its high content of Vitamin A, Vitamin C, and various beneficial plant compounds. A list of the health benefits of persimmons are shown below:

• Rich in Antioxidants: Persimmons are packed with powerful antioxidants, including flavonoids (like fisetin), carotenoids (such as beta-carotene and lycopene), and tannins. These compounds help combat oxidative stress by neutralizing free radicals, which can reduce the risk of chronic diseases. (Yaqub, S., et al., 2016, "Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims").
• Excellent Source of Vitamin A: A single medium Japanese persimmon provides a significant portion of the daily recommended intake of Vitamin A (in the form of carotenoids). Vitamin A is crucial for maintaining healthy vision, supporting immune function, and promoting cell growth. (Sommer, A., 1995, "Vitamin A deficiency and its consequences: a field guide to detection and control").
• Good Source of Vitamin C: Persimmons contain a good amount of Vitamin C, another vital antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps protect against cellular damage.
• High in Dietary Fiber: Persimmons are a good source of dietary fiber, with a single medium fruit providing 6g. Fiber is essential for a healthy digestive system, as it promotes regular bowel movements, prevents constipation, and can help manage blood sugar levels. (Slavin, J.L., 2013, "Fiber and Prebiotics: Mechanisms and Health Benefits").
• May Support Heart Health: The combination of fiber, potassium, and antioxidants in persimmons can contribute to cardiovascular health. Fiber helps lower LDL (bad) cholesterol, while potassium helps regulate blood pressure. The antioxidants may help reduce inflammation and prevent plaque buildup in arteries. (Aburto, N.J., et al., 2013, "Effect of increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses").
• May Reduce Inflammation: The rich content of Vitamin C and flavonoids in persimmons contributes to their anti-inflammatory properties, which can help mitigate chronic inflammation in the body.
• Good Source of Manganese: Persimmons provide a good amount of manganese, a trace mineral that plays a role in bone formation, metabolism, and the body's antioxidant defense system.
• Hydrating Properties: Fresh persimmons have a high water content, which contributes to overall daily hydration.

Persimmons have been known to cause some unwanted effects like potential for digestive blockages if unripe fruit is consumed and issues for those on specific diets due to their sugar content. A list of the downsides of persimmons are shown below:

• Risk of Bezoar Formation (from unripe persimmons): Astringent varieties of persimmons, when eaten while still unripe, contain high levels of tannins (specifically shibuol). These tannins can react with stomach acid and other undigested materials to form a hard, indigestible mass called a diospyrobezoar, which can cause a serious gastrointestinal obstruction. This risk is primarily associated with consuming unripe Hachiya persimmons on an empty stomach. (Zhang, R.L., et al., 2013, "Gastric diospyrobezoar: a report of two cases").
• High Sugar Content: While the sugar in persimmons is natural, they are a relatively high-sugar fruit. A single medium persimmon can contain over 20g of sugar. Individuals with diabetes or those monitoring their sugar intake need to account for this in their meal planning.
• Potential for Allergic Reactions: Although rare, some individuals may experience allergic reactions to persimmons.
• Astringency in Some Varieties: If an astringent variety like the Hachiya persimmon is not fully ripened to a very soft, jelly-like consistency, it will have an unpleasantly dry, "fuzzy," and chalky mouthfeel due to the tannins.

Yes, persimmons are good for you and can be a very healthy addition to a balanced diet when eaten ripe. They are a nutrient-dense fruit, providing an excellent source of dietary fiber, Vitamin A, Vitamin C, manganese, and various beneficial antioxidants and plant compounds. (USDA FoodData Central, "Persimmons, japanese, raw"). The combination of these nutrients supports digestive health, immune function, and vision, and may help reduce the risk of chronic diseases. (Yaqub, S., et al., 2016, "Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims"). A healthy consumption rate is one medium persimmon per day, which provides a wealth of nutrients for a moderate number of calories. The key is to ensure astringent varieties are fully ripe before consumption to avoid any potential digestive issues.

The nutritional value of persimmons is excellent, as they are rich in vitamins, minerals, fiber, and beneficial plant compounds, all while being relatively low in fat. A 100g serving of raw Japanese persimmon provides 70 calories, 18.6g of carbohydrates, 3.6g of dietary fiber, and notable amounts of Vitamin A (9% DV), Vitamin C (8% DV), and manganese (15% DV). The fiber content is particularly significant, as it aids in digestion and helps regulate blood sugar absorption. (Slavin, J.L., 2013, "Fiber and Prebiotics: Mechanisms and Health Benefits"). Furthermore, persimmons are packed with antioxidants, including carotenoids (like beta-carotene), flavonoids (like fisetin and myricetin), and tannins. These compounds have been studied for their potential to reduce inflammation and protect against oxidative stress, which are underlying factors in many chronic diseases. (Gorinstein, S., et al., 2011, "The comparative characteristics of persimmon (Diospyros kaki L.) fruit"). This rich combination of nutrients and phytochemicals makes persimmons a valuable addition to a healthy diet.

The calorie content of persimmons changes significantly based on the species and whether the fruit is fresh or dried. The most common commercial persimmons, which are Japanese persimmon varieties (Diospyros kaki), are consistent in their calorie count regardless of whether they are the non-astringent type (like Fuyu) or the astringent type (like Hachiya); both contain 70 calories per 100g of fresh fruit. The native American persimmon (Diospyros virginiana) is a different species and is considerably more calorie-dense, providing 127 calories per 100g. This is due to a higher concentration of carbohydrates and natural sugars. The highest calorie form of persimmon by a large margin is dried persimmon (Hoshigaki). The dehydration process removes water and concentrates the fruit's sugars, resulting in a very high calorie count of 270 to 280 calories per 100g. The lowest calorie fresh persimmon is the common Japanese type, while the highest calorie form is the dried version.

The origin of the persimmon species most widely cultivated today, Diospyros kaki, is in China, where it has been grown for over 2,000 years. From China, its cultivation spread to other parts of East Asia, particularly Korea and Japan, where it became a culturally significant and beloved autumn fruit. The name "persimmon" itself, however, comes from the native American persimmon, Diospyros virginiana, derived from an Algonquin word meaning "a dry fruit."

Persimmons were introduced to the Western world in the 19th century. In Japan, the persimmon (kaki) is deeply ingrained in the culture and cuisine. A traditional and highly artisanal preparation that highlights the fruit is "Hoshigaki." This is the art of making dried persimmons, where astringent Hachiya persimmons are peeled, hung on strings to dry for several weeks, and periodically massaged by hand. This careful, labor-intensive process transforms the once inedibly tannic fruit into a sweet, chewy, and tender delicacy with a natural coating of sugary frost on the outside. Hoshigaki is a perfect example of how a simple fruit was elevated through a meticulous preservation technique into a prized confection, embodying a tradition of patience and craftsmanship.