Kaki
Kaki
Kaki (/kɑːkiː/), also known as the Persimmon, is a type of fruit that is often used in various culinary applications. It is native to East Asia, specifically China, where it has been cultivated for centuries.
Etymology
The term "Kaki" is derived from the Japanese word '柿' which directly translates to 'persimmon'. The word was adopted into English via the Japanese language during the Meiji era when Japan opened its ports to the Western world.
Description
Kaki is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Kaki is a good source of dietary fiber and contains significant amounts of minerals and co-factors with appreciable levels of vitamin C and provitamin A beta-carotene.
Related Terms
- Diospyros: The genus to which the Kaki belongs.
- Persimmon: The English name for the Kaki fruit.
- Tannin: A naturally occurring polyphenol found in Kaki, among other fruits.
- Beta-Carotene: An organic, strongly colored red-orange pigment abundant in plants and fruits, including Kaki.
See Also
External links
- Medical encyclopedia article on Kaki
- Wikipedia's article - Kaki
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