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Persimmons, japanese, raw
Carbohydrates 18.59 g Proteins 0.58 g Fats 0.19 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 74 kcal Protein 2 kcal Fat 2 kcal
Histidine 0.012 g Isoleucine 0.025 g Leucine 0.042 g Lysine 0.033 g Methionine 0.005 g Phenylalanine 0.026 g Threonine 0.03 g Tryptophan 0.01 g Valine 0.03 g
Total polyunsaturated 0.043 g Omega 3 (n-3) 0.004 g Omega 6 (n-6) 0.039 g Total monounsaturated 0.037 g Total saturated 0.02 g Total trans 0 g Cholesterol 0 mg
Vitamin C 7.5 mg Folate, total 8 µg Folate, DFE 8 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.02 mg Vitamin B-3 (Niacin) 0.1 mg Vitamin B-5 (Pantothenic acid) - mg Vitamin B-6 0.1 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 81 µg Vitamin E (alpha-tocopherol) 0.73 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 2.6 µg
Calcium, Ca 8 mg Iron, Fe 0.15 mg Magnesium, Mg 9 mg Phosphorus, P 17 mg Potassium, K 161 mg Sodium, Na 1 mg Zinc, Zn 0.11 mg Copper, Cu 0.113 mg Manganese, Mn 0.355 mg Selenium, Se 0.6 µg
n-6 : n-3 ratio:
9.7 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
9.75
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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