Persimmon occupies a special place among the wide variety of fruits and vegetables. In the cold season, the body is deficient in nutrients. Persimmon contains a huge amount of useful elements, which, if deficient, can be replenished if you eat this tasty and aromatic berry.
- The main nutrients
- The effect of persimmon on the body
- Who shouldn't eat persimmon
The main nutrients
Persimmon is a large juicy yellow-orange berry. As the fruit ripens, its color changes. If the pulp is soft, then this indicates full ripeness of the fruit. There are different varieties of persimmons. Compared to other fruits and berries, persimmon has a high nutritional value. Useful substances are present not only in the berry, but also in the roots and leaves.
Persimmon is a sweet astringent berry, the calorie content of which is 67 kcal per 100 g. Among the vitamins in persimmons, Vitamins C, P and A are present in persimmons in large quantities. Persimmon takes one of the first places in terms of the content of vitamin C, vitamin P and vitamin A. The berry contains the following mineral elements:
The fruit contains tannins, various organic acids, proteins and carbohydrates. There are no natural fats in the berry. Sucrose and fructose are abundant in carbohydrates. At the same time, the glucose level does not rise. For this reason, nutritionists do not recommend those who are losing weight to eat persimmons in the afternoon. The berry contains pectins - substances that remove harmful toxins from the body. The tannin, which is present in unripe berries, gives the fruit astringency. The presence of catechin in persimmons has a strong antibacterial, antihemorrhagic and anti-inflammatory effect.
The effect of persimmon on the body
Persimmon has a good diuretic effect, has a tonic and calming effect. The berry is used as a bactericidal agent against staphylococci and Escherichia coli. Persimmon has a beneficial effect on all human systems and organs:
- Normalizes the work of the gastrointestinal tract
- Perfectly satisfies hunger
- Improves mental performance
- Promotes an increase in hemoglobin in the blood
- Strengthens the immune system
- Dissolves the sand in the kidneys
- Reduces limb swelling
- Strengthens the heart muscle
- Reduces blood pressure
The berry is very useful for diarrhea and dysentery. A decoction of roots and leaves is used for external use for bleeding, disinfection of various skin lesions. Persimmon is an indispensable berry for thyroid diseases. The use of this useful berry does not lead to a decrease in potassium in the body, in contrast to the use of diuretics.
Persimmon has a mild laxative effect due to its high water content. Persimmon is used not only for medicinal but also cosmetic purposes. A face mask is made from the pulp of the fruit, which has a beneficial effect on the skin, eliminates acne and tightens pores. For this, egg yolk is added to the mask. Persimmon masks help smooth wrinkles, firm facial contours and tighten skin.
Who shouldn't eat persimmon
Due to the high content of tannin in persimmons, it is forbidden to use it after undergoing surgery in the abdominal cavity. Excessive consumption of persimmon contributes to the occurrence of intestinal obstruction. It is undesirable to drink persimmon with water or milk, as the berry contributes to the formation of hard food lumps. It is prohibited to give persimmon to children under 3 years old. After 3 years, the enzymatic system is insufficiently developed. As a result, digestive problems can occur. People with diabetes or obesity should eat small amounts of fruit, as simple sugars contribute to the development of hyperglycemia.
You need to eat only ripe berries so that the astringent properties do not have a negative effect on the intestines.
Unripe persimmons are best consumed on a full stomach. Persimmons should not be eaten after crab meat, sea fish and shrimp, as the astringent properties increase, and it will be impossible to avoid intestinal obstruction. It is not recommended to use persimmon together with the skin. Tannin is present not only in the pulp, but also in the skin. This substance promotes the formation of stomach stones, so eating too much persimmons is undesirable.
How to choose the right persimmon
When choosing a persimmon, you should pay attention to the shape and color of the peel. Persimmons need to choose a spherical shape with a yellow-orange peel. There should be no damage to the persimmon. If there are brown dots, then this indicates a berry frostbite or a shock during transportation. The ripeness of the persimmon can be identified by the stalk. If it is dry and dark, then the persimmon is ripe. Ripeness can be determined by touch.
It should be soft, and the consistency of the pulp should be iron-like. Sometimes only hard berries are found on the shelves of the store. You can also buy immature. You cannot store such persimmons in the refrigerator. In order for the fruit to mature, it should be stored for several days at a temperature of about 20 degrees. There is another way to ripen the berries: after purchase, put in warm water for 10 hours. To extract all the beneficial substances from the berries, it is better to use persimmons fresh.
Video about the benefits of persimmon: