Jujube

Ziziphus jujuba, commonly known as the jujube,^[3][4] is a species of Ziziphus. It is in the buckthorn family (Rhamnaceae). It is used mainly as a shade tree which also bears fruit. Trees can grow to heights of eight to ten meters if left uncut.

^[1]

Jujube
Plate from the book Flora de Filipinas
Ziziphus jujuba, habitus
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Rosales
Family:	Rhamnaceae
Genus:	Ziziphus
Species:	Z. jujuba
Binomial name
Ziziphus jujuba Mill.
Synonyms[2]
Paliurus mairei H. Lév. Rhamnus jujuba L. Rhamnus soporifera Lour. Rhamnus zizyphus L. Ziziphus mauritiana Lam. Ziziphus muratiana Maire Ziziphus nitida Roxb. Ziziphus orthacantha DC. Ziziphus poiretii G.Don nom. illeg. Ziziphus rotundata DC. Ziziphus sativa Gaertn. Ziziphus sinensis Lam. Ziziphus soporifera (Lour.) Stokes Ziziphus tomentosa Poir. Ziziphus trinervia Roth nom. illeg. Ziziphus vulgaris Lam. Ziziphus zizyphus (L.) H.Karst.

Jujube, raw

Azufaifas fcm.jpg
Fresh jujube fruit
Nutritional value per 100 g (3.5 oz)
Energy	331 kJ (79 kcal)
Carbohydrates	20.23 g
Fat	0.2 g
Protein	1.2 g
Water	77.86 g
Vitamin A equiv.	40 μg (4%)
Thiamine (Vit. B1)	0.02 mg (2%)
Riboflavin (Vit. B2)	0.04 mg (3%)
Niacin (Vit. B3)	0.9 mg (6%)
Vitamin B6	0.081 mg (6%)
Vitamin C	69 mg (115%)
Calcium	21 mg (2%)
Iron	0.48 mg (4%)
Magnesium	10 mg (3%)
Manganese	0.084 mg (4%)
Phosphorus	23 mg (3%)
Potassium	250 mg (5%)
Sodium	3 mg (0%)
Zinc	0.05 mg (1%)
Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Jujube, dried

Ziziphus jujuba MS 2461.JPG
Jujube fruit naturally turns red upon drying.
Nutritional value per 100 g (3.5 oz)
Energy	1,201 kJ (287 kcal)
Carbohydrates	73.6 g
Fat	1.1 g
Protein	3.7 g
Water	19.7 g
Vitamin A equiv.	0 μg (0%)
Thiamine (Vit. B1)	0.21 mg (16%)
Riboflavin (Vit. B2)	0.36 mg (24%)
Niacin (Vit. B3)	0.5 mg (3%)
Vitamin B6	0 mg (0%)
Vitamin C	13 mg (22%)
Calcium	79 mg (8%)
Iron	1.8 mg (14%)
Magnesium	37 mg (10%)
Manganese	0.305 mg (15%)
Phosphorus	100 mg (14%)
Potassium	531 mg (11%)
Sodium	9 mg (0%)
Zinc	0.19 mg (2%)
Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

The fruits of this tree were used to make bread, wine and preservatives, as well as being believed to cure certain ailments. It was used commonly in cough drops and other medicines, and its spread through trade and broad use is believed to be the reason for the widespread nature of the plant.

Jujube fruits are one centimeter in diameter and are reported to have a sweet flavor. They are commonly consumed within other food products, but may also be dried or simply sold raw.