Persimmon(柿)かき

本ページはプロモーションが含まれています

Japanese page
Nutrient content per 100 g

Delicious season

Persimmon

* Display the yearly calendar with each number

Commentary on vegetables

  • Vitamin C is about twice as much as citrus fruits
  • Carotene is equivalent to peppers
  • Synergistic effect of carotene and vitamin C prevents rough skin and colds
  • Astringency is sometimes returned by heating

Good things to eat together

  • Promotion of blood circulation = cucumber, spinach
  • Gastrointestinal strengthening = chinese cabbage
  • Aging prevention = tomato, potato
  • Prevention of obesity = wakame

Preservation method

  • Put the moistened paper on the leaf part, put it in the bag and save it in the refrigerator with the leaves part down.
  • It can be frozen whether it is circled, peeled, pureed or not

recipe

  • Vinegared
 

Food composition table

Per 100g edible portion

Persimmon(生)

Waste rate9%
Energy60㎉
moisture83.1g
Protein0.4g
Lipid0.2g
Carbohydrate15.9g
Sodium1㎎
Potassium170㎎
Calcium9㎎
Magnesium6㎎
Rin14㎎
iron0.2㎎
Zinc0.1㎎
Copper0.03㎎
Manganese0.5㎎
Lodine
Selenium
Chromium1㎍
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)160㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K
Vitamin B10.03㎎
Vitamin B20.02㎎
Niacin0.3㎎
Vitamin B60.06㎎
Vitamin B12
Folic acid18㎍
Pantothenic acid0.28㎎
Biotin2.0㎍
Vitamin C70㎎
Dietary fiber(aggregate amount)1.6g

Quoted from the Japanese food standard composition table 2015 edition