Persimmon Nutrition Calculator — Fuyu vs. Hachiya, Tannins & Vitamin A per Serving

The most important persimmon distinction isn't nutritional — it's tannin chemistry. Fuyu persimmons (non-astringent) can be eaten firm like an apple; Hachiya persimmons (astringent) must be fully soft and ripe or their soluble tannins (proanthocyanidins) create an intensely unpleasant, mouth-drying sensation. Both are Diospyros kaki (Japanese persimmon, FDC 169941) and share the same USDA nutritional profile: 70 kcal per 100g ^[1][2].

The tannin levels in unripe Hachiya persimmons can reach 2-3% of fruit weight — comparable to strong black tea. As Hachiya ripens to jelly-soft consistency, the soluble tannins polymerize into insoluble forms that no longer bind to mouth proteins. Fuyu naturally has far fewer soluble tannins, which is why it's palatable when firm ^[2][3].

For nutrition tracking, the USDA doesn't distinguish between Fuyu and Hachiya — the macronutrient and vitamin content is equivalent for both when ripe. The practical difference is texture and preparation: Fuyu is sliced for salads and snacking; Hachiya is used for baking (persimmon pudding, cookies) or eaten as soft pulp. Dried persimmon (hoshigaki) is typically made from Hachiya ^[1][2].

Japanese persimmon delivers 81mcg vitamin A (RAE) per 100g (9% DV), primarily from beta-cryptoxanthin and beta-carotene. One whole fruit (~168g) provides 136mcg vitamin A (15% DV) — higher than most non-citrus fruits. The characteristic orange color directly reflects these carotenoid concentrations ^[1].

Manganese at 0.355mg per 100g (15% DV) is unusually high for a fruit — comparable to brown rice (1.1mg/100g cooked) and significantly higher than most fruits (apple: 0.035mg, banana: 0.27mg). One persimmon provides 0.60mg manganese (26% DV). Dried persimmon concentrates this to 1.375mg per 100g (60% DV) ^[1].

Vitamin E at 0.73mg per 100g (5% DV) adds to the fat-soluble vitamin profile. Combined with the vitamin A, persimmon is one of the few common fruits providing meaningful amounts of two fat-soluble vitamins simultaneously. However, vitamin C is modest at 7.5mg (8% DV) — well below citrus and many tropical fruits ^[1].

American persimmon (Diospyros virginiana, FDC 169281) is nutritionally distinct: 127 kcal per 100g — 81% more calories than Japanese persimmon. It delivers 66mg vitamin C (73% DV) — 8.8x the Japanese variety. Vitamin A is 217mcg RAE (24% DV) — nearly 3x higher. Iron at 2.5mg (14% DV) is also dramatically higher ^[1].

American persimmons are much smaller (~25g each vs ~168g for Japanese), so one American persimmon has only 32 calories despite the higher calorie density per gram. They're foraged or grown in home orchards across the eastern United States and rarely sold commercially — most 'persimmons' in supermarkets are the Japanese type ^[1].

The USDA data for American persimmon has some nutrients listed as zero (fiber, sugars, magnesium, zinc) — these are data gaps rather than actual zero values. The American persimmon is known to contain fiber and sugars; the USDA simply has incomplete analytical data for this less-commercially-important species ^[1].

Drying concentrates Japanese persimmon to 274 kcal per 100g — roughly 4x the fresh fruit. Potassium surges to 802mg (17% DV) — the highest of any common dried fruit except dried apricots. Fiber reaches 14.5g (52% DV) — more than most dried fruits and comparable to dried figs (9.8g) ^[1].

Manganese in dried persimmon is extraordinary: 1.375mg per 100g (60% DV). A single dried persimmon (~34g) delivers 0.47mg manganese (20% DV) — from a 93-calorie snack. This manganese density rivals nuts and whole grains ^[1].

Vitamin C is lost entirely during drying (0mg), and vitamin A drops from 81mcg to 31mcg per 100g — carotenoids are partially degraded by oxidation and heat during the traditional air-drying process. For someone tracking antioxidant intake, fresh persimmon is significantly superior to dried for vitamin A and C; dried wins for fiber, potassium, and manganese ^[1][3].