Ingrédients > fruits, vegetables, legumes and oilseeds

persimmon

Saison

To consume from october à january

Valeurs nutritionnelles

127 Kcal.

Water64.4 g.

Proteins0.8 g.

Fat0.4 g.

Glucide33.5 g.

Fructose-

Galactose-

Glucose-

Lactose-

Maltose-

Sucrose-

Starch-

Dietary fibers-

Ashes0.9 g.

Organic acids-

FA satured-

FA monounsaturated-

FA polyunsaturated-

Calcium27 mg.

Chlorine-

Copper-

Iron2.5 mg.

Iodine-

Magnesium-

Manganese-

Phosphorus26 mg.

Potassium310 mg.

Selenium-

Sodium1 mg.

Zinc-

Vitamins-

Vitamine A, retinol-

Vitamine Pro A, beta carotene-

Vitamine D-

Vitamine E-

Vitamine K1-

Vitamine K2-

Vitamine C66 mg.

Vitamine B1-

Vitamine B2-

Vitamine B3-

Vitamine B5-

Vitamine B6-

Vitamine B9-

Vitamine B12-

Aminoacids-

tryptophane0.014 g.

Threonine0.041 g.

Isoleucine0.035 g.

Leucine0.058 g.

Lysine0.045 g.

Methionine0.007 g.

Phenylalanine0.036 g.

Valine0.042 g.

Histidine0.016 g.

* US Department of Agriculture

Recipes that contains this ingredient

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