Showing Food Japanese persimmon
| General Information | |||||||||||
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| Name | Japanese persimmon | ||||||||||
| Scientific Name | Diospyros kaki | ||||||||||
| Description | Japanese persimmon, Diospyros kaki, is native to China but widely cultivated in Japan, Korea, and the United States. It is mostly eaten in East Asia, particularly in China, Japan, and Korea. The fruit is used in various culinary dishes, such as salads, baked goods, and desserts. The ripe fruit has a sweet, slightly tangy taste, with a soft to occasionally fibrous texture, and a sweet, fruity odor. The color of the fruit ranges from orange to deep red. Japanese persimmon is rich in vitamins A and C, potassium, and fiber, providing several health benefits, including antioxidant and anti-inflammatory properties. The most notable chemical in Japanese persimmon is vitamin C (PMID: 34579162, PMID: 27047315). The fruit has medicinal uses, including treating digestive issues and fever. Industrially, it is used to produce persimmon vinegar and persimmon wine. A peculiar mode of preparation is drying the fruit to remove the astringent taste, making it edible and sweet. | ||||||||||
| Primary ID | FOOD00073 | ||||||||||
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| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Tropical fruits | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Ericales | ||||||||||
| Family | Ebenaceae | ||||||||||
| Genus | Diospyros | ||||||||||
| Species | kaki | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 505970 | ||||||||||
| Wikipedia ID | Japanese_persimmon | ||||||||||
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||