Persimmon, botanically named Diospyros (often called “the fruit of the gods”), is a vibrant, autumnal fruit typically in season from September through December. Originating in Asia, the fruit has a long history of cultivation in China and Japan. Its appealing orange hue and mildly sweet, honey-like flavor make it a popular seasonal addition to many diets, hinting at its rich nutritional content.
The Calorie and Macronutrient Profile
A single, medium-sized persimmon (approximately 168 grams) contains about 118 calories. This energy is primarily derived from carbohydrates, with minimal contributions from fat and protein. The fruit delivers approximately 31 grams of total carbohydrates, which accounts for about 94% of its caloric load.
Carbohydrates are largely composed of natural sugars, with a typical medium fruit containing around 21 grams. Crucially, a persimmon also provides about 6 grams of dietary fiber per fruit. This substantial fiber component helps slow the digestion of natural sugars, contributing to a more sustained energy release. The fruit contains negligible amounts of fat and protein, typically less than one gram of each per serving.
Key Micronutrients and Antioxidant Content
Beyond macronutrients, the persimmon is notable for its concentration of specific vitamins and minerals. The fruit is an excellent source of Vitamin A, largely in the form of beta-carotene. A single persimmon can supply over half of the recommended daily intake for Vitamin A, which supports healthy vision and immune function.
Persimmons also contain Vitamin C, a well-known antioxidant, with one fruit providing more than 14% of the daily value. Furthermore, the fruit contains trace minerals such as potassium, which supports healthy blood pressure, and manganese, which is involved in metabolism and bone health. The vibrant orange color indicates a rich antioxidant profile, including carotenoids like beta-cryptoxanthin, zeaxanthin, and lutein. These compounds, along with flavonoids such as quercetin, help combat oxidative stress and support cardiovascular health.
Comparing Nutritional Data by Persimmon Variety
The nutritional profile shifts based on the variety of persimmon consumed. The two most common types are the non-astringent Fuyu, which can be eaten while still firm, and the astringent Hachiya, which must be fully soft and ripe. While the overall macronutrient breakdown of fresh fruit is similar, the Hachiya variety tends to be slightly larger, resulting in a higher total calorie count per piece.
A more significant change occurs when the fruit is dried. The drying process removes the majority of the water content, highly concentrating the remaining sugars and calories. While fresh persimmon contains around 70 calories per 100 grams, the dried version can contain over 300 calories for the same weight. This difference means dried persimmon is a much more calorie-dense food than the fresh fruit, with its sugar content increasing substantially per gram. The concentration of certain micronutrients, such as manganese and potassium, also increases in the dried form.