Dried Japanese Persimmon Nutrition Facts

93 calories in 1 fruit without refuse

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Calories in Dried Japanese Persimmon
Persimmons, japanese, dried
93 calories in 1 fruit without refuse
1 fruit without refuse = 34g ≈ 0.075lb ≈ 1.20oz
2.74 calories / gram
2 Weight Watchers points
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Calorie Sources:97% carbohydrates; 2% fats; 2% proteins
Fats:0.20 g (2 calories, 1% by weight)
Carbohydrates:24.97 g (90 calories, 73% by weight)
Proteins:0.47 g (2 calories, 1% by weight)
Alcohol:~
Water:7.82 g (23% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:4.93 g (15% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 fruit without refuse
Refuse:8 %
Refuse Description:Stems
Food Group:Fruits and Fruit Juices
USDA #:9264
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Vitamin A:261 IU
Retinol:~
Retinol Activity Equivalent:12.92 mcg
α-Carotene:6.12 mcg
β-Carotene:127.16 mcg
β-Cryptoxanthin:53.04 mcg
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:6.80 mcg
Vitamin B-3:61.20 mcg
Vitamin B-5:~
Vitamin B-6:~
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):8.50 mg
Copper (Cu):149.60 mcg
Fluoride (F):~
Iron (Fe):251.60 mcg
Magnesium (Mg):10.54 mg
Manganese (Mn):472.60 mcg
Phosphorus (P):27.54 mg
Potassium (K):0.27 g
Selenium (Se):~
Sodium (Na):680 mcg
Zinc (Zn):142.80 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:24.97 g
Dietary Fiber:4.93 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.47 g
Essential amino acids
Phenylalanine:20.40 mg
Leucine:34 mg
Methionine:3.40 mg
Lysine:23.80 mg
Isoleucine:20.40 mg
Valine:23.80 mg
Threonine:23.80 mg
Tryptophan:6.80 mg
Histidine:6.80 mg
Arginine:17 mg
Non-essential amino acids
Alanine:20.40 mg
Aspartic acid:44.20 mg
Betaine:~
Cystine:10.20 mg
Glutamic acid:57.80 mg
Glycine:20.40 mg
Hydroxyproline:~
Proline:17 mg
Serine:17 mg
Tyrosine:10.20 mg
Fats Total:0.20 g
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.54 g
Caffeine:~
Theobromine:~
Product Type:Dried
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_2m1
Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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