Nutrition values of Persimmons, japanese, dried
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
274
kcalkilocalorie
Energytotal energy
1146
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
73.43
ggram
Dietary fibertotal dietary fiber
14.5
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
1.38
ggram
Alanine
0.068
ggram
Arginine
0.059
ggram
Aspartic acid
0.136
ggram
Cystine
0.030
ggram
Glutamic acid
0.179
ggram
Glycine
0.060
ggram
Histidine
0.027
ggram
Isoleucine
0.060
ggram
Leucine
0.101
ggram
Lysine
0.078
ggram
Phenylalanine
0.063
ggram
Proline
0.053
ggram
Serine
0.053
ggram
Threonine
0.071
ggram
Tryptophan
0.024
ggram
Tyrosine
0.039
ggram
Valine
0.072
ggram
Methionine
0.012
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
767
iuinternational units
Vitamin A
38
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
18
μgmicrogram
Beta Carotene
374
μgmicrogram
Cryptoxanthin, beta
156
μgmicrogram
RiboflavinVitamin B-2
NiacinVitamin B-3
0.180
mgmiligram
Vitamin B-12Cobalamin
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.6 kcal/g, proteins 3.4 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.