Persimmon: every human trial used something other than the fruit

Every human trial on persimmon in our corpus tested a product made from it rather than the fruit itself, and that decides how much this page can promise. The strongest result comes from 40 adults with total cholesterol between 180 and 259 mg/dL who ate cookie bars three times a day for 12 weeks containing 3 g or 5 g of tannin-rich fibre extracted from young unripe fruit. Total cholesterol fell significantly in both fibre groups (p < 0.005 at 12 weeks for 3 g, p < 0.001 for 5 g), LDL fell in the 5 g group, and the abstract reports no absolute changes, so nobody can say by how many mg/dL. The other trial gave 81 healthy Japanese adults aged 30 to 69 persimmon vinegar for 8 weeks in a crossover design. Total antioxidant power in plasma rose and urinary 8-isoprostane fell, with no magnitudes in the abstract, no vinegar dose stated, and seasonal confounding the authors themselves acknowledge. Neither tells you what a ripe Fuyu does. What the fruit certainly carries depends on which persimmon. The three USDA records run from 66 mg of vitamin C per 100 g in the native American persimmon to 0 in dried Japanese persimmon, with carbohydrate from 18.6 to 73.4 g and iron from 0.15 to 2.5 mg. The Fuyu and Hachiya most shoppers buy are the Japanese records rather than the native one. Where persimmon has the most evidence is the harm side, from allergy to stomach masses, and that is where the bottom of this page spends its time.

The numbers, per 100 g

How much is actually in it

• USDA holds three persimmon records whose vitamin C runs from 66 mg per 100 g in the native American persimmon to 0 in dried Japanese persimmon, with carbohydrate from 18.6 to 73.4 g and iron from 0.15 to 2.5 mg, so the species and drying decide the numbers more than the word persimmon does. — USDA FoodData Central SR Legacy: Persimmons, native, raw (FDC 169943); Persimmons, japanese, raw; Persimmons, japanese, dried (n = 3 records) Evidence E source
  Vitamin C 0-66 mg/100 g; iron 0.15-2.5 mg; carbohydrate 18.59-73.43 g across the 3 records; reference native raw: vitamin C 66 mg, iron 2.5 mg, carbohydrate 33.5 g

What a real portion looks like

• US intake surveys record one raw persimmon as 170 g and one slice as 20 g, so a whole fruit is about eight and a half slices. — USDA FNDDS 2021-2023 household measures, United States (n = 1 food, 2 measures) Evidence E source
  1 fruit 170 g; 1 slice 20 g; quantity not specified 170 g

What cooking and storage change

• USDA retention factors for the fruit group say drying keeps only 20% of vitamin C, canning 50%, and stewing or sauteing fresh fruit 70%, which is why dried persimmon lists no vitamin C at all. — USDA Table of Nutrient Retention Factors Release 6 (2007), group 9 Fruits and Fruit Juices, applied to persimmon by group (n = 8 methods) Evidence E source
  Vitamin C retained: dried 20% (code 158), canned 50% (154), fresh non-citrus sauteed or stewed 70% (153, 155), frozen 70% (156), dried baked 80% (251)

What it does to your health

• In 40 adults with total cholesterol of 180 to 259 mg/dL, cookie bars with 3 g or 5 g of tannin-rich fibre from young persimmon fruit taken three times a day for 12 weeks lowered total cholesterol, and the 5 g dose also lowered LDL, with no absolute changes reported in the abstract. — 40 adults with plasma total cholesterol 180-259 mg/dL, placebo n=14, 3 g n=13, 5 g n=13, 12 weeks (n = 40) Evidence B source
  Total cholesterol down in low-dose (12 weeks, p < 0.005) and high-dose (6 weeks p < 0.05, 12 weeks p < 0.001) groups; LDL-C down in high-dose (12 weeks p < 0.001); HDL and triglycerides unchanged; absolute changes not in abstract
• In 81 healthy Japanese adults aged 30 to 69 who drank persimmon vinegar for about 8 weeks in a crossover design, plasma antioxidant power rose and urinary 8-isoprostane, a marker of oxidative stress, fell, with no numbers reported in the abstract. — 81 healthy adults aged 30-69, mean 58.4, two crossover groups drinking kakisu for 56 or 54 days (n = 81) Evidence B source
  Plasma copper-reducing antioxidant power increased and urinary 8-isoprostane decreased after 8 weeks; magnitude not reported in the abstract
• In a Korean case-control study of 111 women with malignant and 115 with benign thyroid tumours, higher persimmon intake was inversely associated with thyroid cancer (P for trend 0.06 malignant, 0.01 benign), one of only two fruits with that pattern. — 111 histologically confirmed malignant and 115 benign thyroid cases with age-matched controls, women, South Korea (n = 226 cases) Evidence C source
  Inverse association of persimmon intake with malignant (P for trend 0.06) and benign (P for trend 0.01) thyroid disease; tangerine inverse in malignant cases (P 0.03); odds ratios not given in abstract

Safety, limits and interactions

• A 51-year-old woman on warfarin for two mechanical heart valves developed excessive anticoagulation after eating unripe persimmons daily for 2 weeks, and her clotting times normalised within 2 weeks of stopping the fruit and lowering warfarin from 4.25 to 3.5 mg. — one 51-year-old woman with double mechanical valve replacement on long-term warfarin, Korea (n = 1) Evidence C source
  Elevated prothrombin time and aPTT without bleeding; resolved in 2 weeks after stopping persimmons and reducing warfarin from 4.25 to 3.5 mg; stable over 9.5 years of follow-up
• Persimmon allergy has been confirmed in three patients who reacted to persimmon in double-blind placebo-controlled food challenges, with IgE directed at cross-reactive profilin in one and at cross-reacting carbohydrate determinants in all three. — three patients (adolescent and adults) with a history of reactions to persimmon, Europe (n = 3) Evidence C source
  All three positive on skin prick test, specific IgE and DBPCFC; symptoms ranged from urticaria and asthma to nausea and vomiting
• Diospyrobezoars, stomach masses formed after eating large amounts of tannin-rich persimmon, are harder than other plant bezoars and respond poorly to the cola dissolution that works for other phytobezoars. — one patient with a gastric diospyrobezoar plus a literature review of dissolution attempts (n = 1) Evidence C source
  Dissolution failed with diet soda alone and succeeded only after adding a cellulase enzyme supplement

Who this works differently for

• Among 125 birch pollen-sensitised patients at a Korean university hospital, 20% had oral allergy syndrome, and persimmon was a trigger in 20% of those, behind apple (68%) and peach (56%). — 1,427 patients skin-tested for inhalant allergens in Seoul, 2011 to 2016, of whom 125 were birch-sensitised (n = 125) Evidence C source
  OAS in 20.0% of birch-sensitised patients; persimmon trigger in 20.0% of OAS cases, apple 68.0%, peach 56.0%, nuts 36.0%, kiwi 20.0%
• A systematic review of 17 articles on bezoars after bariatric surgery names persimmon as the plant food most often behind phytobezoars, and advises people who have had bariatric surgery to avoid overindulging in high-fibre foods, especially citrus pith and persimmons. — patients after bariatric surgery reported in 17 eligible articles, PubMed and Embase to 2016 (n = 17 articles) Evidence C source
  Bezoars form months to years after surgery because of reduced gastric motility, lost pyloric function and hypoacidity; no pooled incidence

What is still unknown

• In a Korean case-control study of 923 colorectal cancer patients and 1,846 controls, the highest intake of orange and yellow produce, a group that includes persimmon with citrus, carrot, pumpkin and peach, was linked to 61% higher odds of colorectal cancer in men (OR 1.61, 95% CI 1.22 to 2.12), while total produce intake was protective. — 923 colorectal cancer patients and 1,846 controls, National Cancer Center, Korea (n = 2,769) Evidence C source
  Orange/yellow group, highest vs lowest tertile in men: OR 1.61 (95% CI 1.22-2.12); total vegetables and fruits: women OR 0.32 (0.21-0.48), men OR 0.60 (0.45-0.79); odds ratios, not risk

The bottom line

One raw persimmon in US intake surveys is 170 g and a slice is 20 g, which makes a whole fruit about eight and a half slices, a Japanese-type fruit by that weight. Drying changes the fruit more than any recipe. USDA retention factors for the fruit group as a whole, with no persimmon-specific measurement, keep 20 percent of vitamin C on drying, 50 percent on canning and 70 percent on stewing or sauteing. The dried Japanese persimmon record lists no vitamin C at all. The caution list is unusually long for a fruit, and all of it is level C, single cases and chart reviews rather than trials. A 51-year-old Korean woman on long-term warfarin for two mechanical heart valves ate unripe persimmons daily for 2 weeks and her clotting times climbed without bleeding. They returned to baseline within 2 weeks of stopping the fruit and cutting warfarin from 4.25 to 3.5 mg, in a single case with the mechanism unknown and no rechallenge. If you take warfarin, a new daily persimmon habit is something to tell whoever manages your dose. Allergy is confirmed in three European patients, an adolescent and two adults, reacted to persimmon in double-blind placebo-controlled food challenges, with symptoms from hives and asthma to nausea and vomiting, and IgE against cross-reacting carbohydrate determinants in all three. Among 125 birch-pollen-sensitised patients at one Seoul hospital, 20 percent had oral allergy syndrome, and persimmon was a self-reported trigger in 20 percent of those, behind apple at 68 percent and peach at 56 percent, with no food challenge done. The stomach is the other risk. A systematic review of 17 articles on patients after bariatric surgery names persimmon as the plant food most often behind phytobezoars, masses of fibre that lodge in the stomach, and tells those patients to avoid overindulging in high-fibre foods, especially citrus pith and persimmons, and gives no pooled incidence. In one case report with a literature review, a persimmon bezoar resisted the cola dissolution that works on other plant bezoars, because tannin bezoars have a harder consistency, and that hardness is inferred from tannin chemistry rather than measured. We have no card on persimmon in pregnancy or in children. Two Korean case-control studies point in opposite directions and neither can settle anything. In 111 women with malignant and 115 with benign thyroid tumours, higher persimmon intake ran inversely with disease (P for trend 0.06 for malignant, 0.01 for benign), with no odds ratios in the abstract and borderline significance for the cancers themselves. In 923 colorectal cancer patients and 1,846 hospital controls, men in the highest tertile of orange and yellow produce, a group pooling persimmon with citrus, carrot, pumpkin, peach and ginger, had 61 percent higher odds of colorectal cancer (OR 1.61, 95% CI 1.22 to 2.12). That is an odds ratio from recalled diet rather than a risk, and persimmon has no number of its own inside the group. Both studies are hospital-based, both rely on people remembering what they ate, and neither is a reason to eat persimmons or to stop. Whether the ripe fruit does anything to cholesterol, blood sugar or anything else in a person has never been put to a trial in our corpus.

Sources

1. pers-dv2-10 · reference dataset
   FDC 169943 Persimmons, native, raw (SR Legacy, Fruits and Fruit Juices): Vitamin C 66 mg · Iron 2.5 mg · Carbohydrate 33.5 g per 100 g · across 3 persimmon records vitamin C 0-66 mg, iron 0.15-2.5 mg, carbohydrate 18.59-73.43 g
   USDA FoodData Central SR Legacy, release 2019-04 · checked 2026-09-23
2. pers-dv2-12 · reference dataset
   FNDDS Persimmon, raw (code 63139010, fdc_id 2709259): 1 fruit 170 g · 1 slice 20 g · Quantity not specified 170 g
   USDA FNDDS 2021-2023 · checked 2026-09-23
3. pers-dv2-11 · reference dataset
   R6 vitamin C retention, group Fruits and Fruit Juices: 158 FRUITS,DRIED 20% · 154 FRUITS,CANNED 50% · 153 FRUITS,FRESH(NOT CITRUS),SAUTEED 70% · 155 FRUITS,FRESH(NOT CITRUS),STEWED 70% · 156 FRUITS,FROZEN 70% · 251 FRUITS(DRIED),BAKED 80%
   USDA ARS Table of Nutrient Retention Factors, Release 6, 2007 · checked 2026-09-23
4. pers-dv2-01 · RCT
   The subjects (n = 40, plasma total cholesterol levels 180-259 mg/dl) were divided into 3 groups and ingested cookie bars containing 0 g (placebo group, n = 14), 3 g (low-dose group, n = 13), or 5 g (high-dose group, n = 13) of tannin-rich fiber 3 times daily before meals for 12 weeks. Plasma total cholesterol levels decreased significantly in the low-dose (12 weeks, p < 0.005) and high-dose (6 weeks, p < 0.05; 12 weeks, p < 0.001) groups. In addition, plasma low-density lipoprotein cholesterol levels decreased significantly in the high-dose group (6 weeks, p < 0.05; 12 weeks, p < 0.001).
   Ann Nutr Metab, 2013 · checked 2026-09-23
5. pers-dv2-02 · RCT crossover
   Eighty-one subjects (age 30-69, 58.4 +/- 0.8) were randomly divided into two groups using a crossover design...By drinking kakisu for 8 weeks, total antioxidant power significantly increased, and urinary 8-isoprostane level decreased.
   Nihon Eiseigaku Zasshi, 2007 · checked 2026-09-23
6. pers-dv2-09 · case-control
   We included 111 histologically confirmed malignant thyroid cancer cases and 115 benign cases...Among fruits, persimmon intake had an inverse association with thyroid cancer risk in both malignant and benign cases (P for trend = 0·06 in malignant cases; P for trend = 0·01 in benign cases)
   Br J Nutr, 2013 · checked 2026-09-23
7. pers-dv2-03 · case report
   She reported no symptoms or changes in medication but had consumed unripe persimmons ("Dangam") daily for 2 weeks prior to a sudden elevation in coagulation parameters...The patient was advised to discontinue persimmon intake immediately. Warfarin dosage was reduced from 4.25 to 3.5 mg without administering vitamin K supplementation...Within 2 weeks, prothrombin time and activated partial thromboplastin time values returned to baseline.
   Medicine (Baltimore), 2026 · checked 2026-09-23
8. pers-dv2-04 · case series
   All patients had positive skin test responses, DBPCFC and specific IgE assays to persimmon. Blot and EAST inhibition assays revealed IgE to cross-reactive profilin in one patient and IgE to cross-reacting carbohydrate determinants in all patients.
   J Allergy Clin Immunol, 2001 · checked 2026-09-23
9. pers-dv2-07 · case report
   Diospyrobezoars are a subtype of phytobezoars caused by excessive consumption of persimmons, which contain large amounts of tannins. In contrast to phytobezoars, diospyrobezoars have a harder consistency than other bezoars, making them more difficult to break up both chemically and endoscopically...A review of the literature found low efficacy of soda in dissolving diospyrobezoars compared to other phytobezoars.
   ACG Case Rep J, 2017 · checked 2026-09-23
10. pers-dv2-05 · retrospective cohort
    Of 1,427 patients, 125 (8.7%) were sensitized to birch pollen. Among them, 20.0% developed OAS, which was the most common food allergy (96.2%)...Apple (68.0%), peach (56.0%), nuts (36.0%), kiwi (20.0%), persimmon (20.0%), plum (16.0%), and cherry (16.0%) were frequent triggers
    J Korean Med Sci, 2018 · checked 2026-09-23
11. pers-dv2-06 · systematic review of case reports
    The most common are phytobezoars, which are formed from plant fibers, especially those related to the ingestion of persimmon...Seventeen eligible articles were included in the study...Nutritional counseling regarding bezoar formation and prevention of recurrence after bariatric surgery should emphasize changing eating habits, including sufficient drinking and chewing and avoiding the overindulgence of foods with high-fiber content, especially citrus pith and persimmons.
    Surg Obes Relat Dis, 2016 · checked 2026-09-23
12. pers-dv2-08 · case-control
    A case-control study was conducted with 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea...However, in men, orange/yellow vegetables and fruits (citrus fruits, carrot, pumpkin, peach, persimmon, ginger) intake was linked to an increased risk of colorectal cancer (OR = 1.61, 95%CI: 1.22-2.12).
    World J Gastroenterol, 2017 · checked 2026-09-23