scored 76/100
Persimmon is a sweet, nutrient-dense fruit rich in fiber, potassium, and carotenoids. Its high antioxidant content and moderate glycemic impact make it a valuable addition to longevity-focused diets.
21.0 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 76.
Persimmons (Diospyros kaki) are ancient fruits native to East Asia, cultivated for over 2,000 years. They contain unique bioactive compounds including proanthocyanidins, flavonoids, and carotenoids (particularly beta-carotene) that contribute to their deep orange hue. With 3.6g of fiber per 100g, persimmons support digestive health and prebiotic function. The fruit's potassium content (161mg/100g) supports cardiovascular regulation and electrolyte balance. Persimmons are particularly rich in soluble fiber, which aids glycemic control and cholesterol management—important factors in cardiovascular longevity. Their polyphenol profile, especially tannins in astringent varieties, demonstrates anti-inflammatory properties in observational studies. Ripe persimmons have lower tannin content and better digestibility. The high carotenoid concentration supports eye health and may reduce age-related macular degeneration risk. Persimmons are also among the few fruits containing choline (7.6mg/100g), essential for cognitive function and methylation pathways. Their relatively low caloric density (70 kcal/100g) with high satiety makes them suitable for weight management strategies associated with longevity.
Potassium and polyphenols reduce sodium-dependent hypertension, while proanthocyanidins improve endothelial function and reduce arterial stiffness
Soluble fiber slows glucose absorption, while polyphenols inhibit alpha-glucosidase enzymes, reducing postprandial blood glucose spikes
Carotenoids (beta-carotene, lycopene) and flavonoids quench free radicals; tannins modulate NF-κB inflammatory pathways
Soluble fiber binds bile acids, increasing cholesterol excretion; polyphenols upregulate hepatic lipid metabolism genes
Choline supports acetylcholine synthesis; carotenoids and flavonoids cross the blood-brain barrier to reduce neuroinflammation
Midday consumption aligns with natural circadian insulin sensitivity peaks; fiber and carbohydrate content support afternoon energy without sleep disruption
Breaks a fast
Persimmons break fasts due to carbohydrate content; best consumed with balanced meals containing protein and fat
Per 100 g of the default form. Bars show how much higher or lower persimmon is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Persimmon is classified as a fruit. Persimmon is a sweet, nutrient-dense fruit rich in fiber, potassium, and carotenoids.
Persimmon scores 76/100 in Formulate, making it a solid choice. Its strongest contributions come from Manganese, Copper, Vitamin C. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 0.8 g of protein (~2% of the 50 g daily value).
It's a moderate source of fiber. A 140 g serving provides about 5 g of fiber (~18% of the 28 g daily value).
In a 140 g serving, persimmon is highest in Manganese (~22% DV), Copper (~18% DV), Vitamin C (~12% DV).
Not really. A 140 g serving has about 21 g of net carbs (26 g total minus 5 g fiber).
Best in the midday. Midday consumption aligns with natural circadian insulin sensitivity peaks; fiber and carbohydrate content support afternoon energy without sleep disruption
A typical serving is around 140 g (~98 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating persimmon alongside several other fruit sources.
Persimmon pairs nicely with: Pair with nuts (almonds, walnuts) because fat enhances absorption of fat-soluble carotenoids and extends satiety; Combine with Greek yogurt or kefir because probiotics and persimmon fiber synergize for prebiotic effects and gut microbiota diversity; Mix with cinnamon because polyphenols in cinnamon potentiate glycemic control effects of persimmon's fiber; Pair with leafy greens (spinach, arugula) because vitamin K from greens synergizes with persimmon's minerals for bone metabolism.
Encyclopedia entries that supply the same signature nutrients persimmon contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients persimmoncontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.