Description
The emblematic fruit of Japanese autumn. Sweet types are eaten fresh; astringent ones are peeled and hung to dry into intensely sweet hoshigaki.
柿
かき
kaki
Persimmon
- Autumn
Did you know?
Its scientific name is Diospyros kaki, borrowed straight from Japanese.
Famous produce
- Wakayama, top producer
- Fuyu persimmon (Gifu)
- Ichida dried persimmon (Nagano)
In the kitchen
- hoshigaki
- kaki namasu
- shiraae
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
63 kcal
- Protein 3%
- Fat 3%
- Carbohydrate 94%
| Energy | 63 kcal |
|---|---|
| Water | 83.1 g |
| Protein | 0.4 g |
| Fat | 0.2 g |
| Carbohydrate | 15.9 g |
| Dietary fibre | 1.6 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 170 mg |
| Calcium | 9 mg |
| Magnesium | 6 mg |
| Iron | 0.2 mg |
| Zinc | 0.1 mg |
| Iodine | 0 µg |
| Vitamin A (RAE) | 35 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.1 mg |
| Vitamin K | 2 µg |
| Vitamin B1 | 0.03 mg |
| Vitamin B2 | 0.02 mg |
| Vitamin B12 | 0 µg |
| Folate | 18 µg |
| Vitamin C | 70 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 07049 · Tr = trace · — = no data
