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The nutritive value of Persimmon
Jul 16, 2018

Persimmon is people like to eat fruit, sweet and greasy delicious, nutritious, many people still like to eat frozen persimmon in winter, do not have taste. Persimmon nutritional value is very high, contains rich carotene, riboflavin, vitamins and other trace elements. The vitamin and sugar content is 1-2 times higher than the average fruit. If a person eats 1 persimmon a day, the intake of vitamin C can basically meet the needs of half a day.


Therefore, eating persimmon is very beneficial to human health. Persimmon leaves contain a variety of active ingredients, such as vitamin C, a variety of flavonoid glycosides, two terpene, choline, beta-carotene and so on.


The extract has antioxidant property, can be compared with tea polyphenols, hesperidin and other natural antioxidants, and is expected to develop into a new natural food antioxidant. The sweet persimmon can be eaten directly, and the astringent Persimmon needs artificial deastringenting before it can be eaten. The Deastringenting method is usually placed for a period of time and is soaked in warm water or lime.


In addition to fresh food, persimmon whole after drying can be made into dried persimmon. Dried persimmon exterior has a layer of white powder, called Persimmon. Persimmon is not starch, which is composed of crystals formed from the condensation of glucose in the interior. These crystals are not easily combined with moisture in the air, so the dried persimmon surfaces are usually kept dry. This is also conducive to the preservation of persimmon. Persimmon can also lead to persimmon wine, persimmon vinegar, processing into persimmon, persimmon powder, persimmon, persimmon tea, frozen persimmon and so on.


In the north, especially in some parts of Shandong, Persimmon pancakes are useful. In northeast China, because Persimmon is not easy to transport and storage, winter generally put persimmon outdoors, with very low temperature to the persimmon frozen into ice, called frozen persimmon, and then transport and storage. Because the frozen persimmon is extremely hard, before eating generally puts into the water, through the heat exchange, causes the frozen persimmon the temperature to rise, softens, is convenient to eat, this process is called thaw Persimmon.


The frozen persimmon and the frozen Persimmon have not had the taste difference is very big, also some people directly edible cold hard frozen persimmon, another has some flavor. If the persimmon is not mature, you can use a carton, which put some green apples, or put some pears, this can promote the maturity of persimmon.


This is also a good idea.

Persimmon nutritional value is very high, contains rich sucrose, glucose, fructose, protein, carotene, vitamin C, glycine, iodine, calcium, phosphorus, iron, zinc. Persimmon tannic acid and food in the calcium, zinc, magnesium, iron and other minerals to form can not be absorbed by the body of the compound, so that these nutrients can not be used, so eat more persimmon easily lead to the lack of these minerals. And because the persimmon contains more sugar, so people eat persimmon than eat the same number of apples, raw pears more satiety, which will affect appetite, and reduce the intake of meals. It is generally believed that, in the case of fasting, no more than 200 grams of persimmon to eat each time is advisable.


Persimmon contains more pectin, tannic acid, the above substances and can react with stomach acids to produce insoluble gel block, resulting in the formation of stomach stones. The immature fruit contains tannin. Astringent Persimmon persimmon contains a lot of carbohydrates, every 100 grams of persimmon contains 10.8 grams, which is mainly sucrose, glucose and fructose, which is the reason why we feel persimmon is very sweet.


Fresh persimmon contains high iodine, can prevent the local thyroid enlargement. Persimmon is rich in pectin, it is a water-soluble dietary fiber, has a good bowel function, for correcting constipation, keep intestinal normal bacteria growth and so have a good role.


The manual worker eats the big persimmon: it has the anti-inflammatory and the swelling effect, may improve the blood circulation, promotes the tendon inflammation and the traumatic rehabilitation. Persimmon's signature nutrients are very rich, compared with Apple, in addition to the content of zinc and copper apple than persimmon, other ingredients are persimmon dominant. The foreign saying cloud "An apple a day keeps the doctor away." However, to prevent cardiac vascular sclerosis, the effect of Persimmon is much greater than Apple, is a good heart health fruit King.


So "An apple a day is better than a persimmon a day."


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