Shahani dates

As mentioned, this date is elongated and its tip is narrow, its color is light brown and in some cases yellowish brown, and it has a very sweet taste.
Shahani dates are very similar to Rabbi dates in terms of appearance and taste, but if you look closely at their color, the difference is clearly visible.
Dates are the same in terms of their properties in most cases, below are the properties of dates taken from the FAO:

1. Proteins and Fats

2. Vitamins and Minerals

vitamins A, B1, B2 and niacin in reasonable amounts, but
no significant amounts of the other vitamins, notably vitamin C;
a good source of potassium, calcium and iron, and
a fair amount of chlorine, copper, magnesium, sulphur and phosphorus.

3. Enzymes

Enzymes play an important role in the conversion processes that ake place during formation and maturation of the date fruit and the activities of four of them are of particular interest to final product quality:

i. invertase: responsible for the inversion of sucrose into glucose and fructose and related to texture and pliability,

ii. polygalacturonase and pectinesterase both convert insoluble pectic substances into more soluble pectins, contributing to softness of the fruit,

iii. cellulase: breaks down cellulose into shorter chain substances with increasing solubility and eventually leading to glucose, thus decreasing fibre content,

iv. polyphenol oxidase is responsible for biochemical changes of polyphenols to which the tannins belong; they are important in non-oxidative browning reactions of the date.