Persimmon, kaki fruit, raw

Energy in 100 g

274 kJ (65 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 81 g
Carbohydrate: 12 g
Dietary fibre: 6 g
Protein: 0.7 g
Fat: 0.3 g
Energy content
Carbohydrate: 74 E%
Dietary fibre: 17 E%
Protein: 4 E%
Fat: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 274 kJ (65 kcal)
  • Edible part: 84 %

NutrientSourceQuantityEnergi%
Fat420a0.3 g4%
CarbohydrateMI018112 g74%
Dietary fibre420a6 g17%
Protein420a0.7 g4%
Alcohol500 g0%
WaterMI014281 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO12 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI032521 µg-RE2 %
Beta-carotene460e253 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E460e0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460e0.03 mg2 %
Vitamin B2 (riboflavin)460e0.02 mg1 %
Vitamin B3 (niacin)460e0.1 mg
Vitamin B6 (pyridoxine)460e0.1 mg5 %
Vitamin B9 (folate)460e8 µg2 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)460e8 mg7 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460e8 mg0 %
Potassium (K)460e208 mg6 %
Sodium (Na)460e1 mg
Salt (NaCl)MI01200 g
Phosphorus (P)460e17 mg2 %
Magnesium (Mg)460e9 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460e0.2 mg1 %
Copper (Cu)460e0.11 mg12 %
Zinc (Zn)460e0.1 mg0 %
Selenium (Se)460e1 µg1 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0143Fruit or fruit product (US CFR)
A0833Fruit or fruit product (EUROFIR)
B2766Common kaki
C0139Fruit, peel present, core, pit or seed removed
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
420a
National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009).
460e
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25 (2012). Nutrient Data Laboratory Home Page
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: