The persimmon is a berry fruit belonging to the Ebenaceae family, known for its sweet and delicious taste. It ripens around October and comes in various shapes, such as spherical, oblate, and conical.
The color of persimmons ranges from light orange-yellow to deep orange-red, depending on the variety. The fruit can vary in size from 2 cm to 10 cm in diameter and can weigh between 100 g and 350 g. Originating in China, persimmon cultivation has a history of more than a thousand years.
Persimmons are a favorite fruit for many people due to their rich, sweet flavor and high nutritional value. They are especially popular in winter when many people enjoy eating frozen persimmons. Nutritionally, persimmons are very beneficial. They contain vitamins and sugars at levels 1-2 times higher than most other fruits. Eating just one persimmon a day can provide nearly half of the daily recommended intake of vitamin C, making them an excellent addition to a healthy diet.
For those concerned about calorie intake, especially individuals aiming to lose weight, it is important to note that persimmons have higher calorie content compared to commonly consumed fruits like apples, grapes, peaches, pears, and oranges. Despite this, persimmons can still be included in a weight-loss diet. The key is to ensure that the calories burned exceed the calories consumed. Persimmons contain 74 kcal per 100 g, which is comparable to the calorie content of pomegranates.
In terms of nutritional composition, ripe and fresh persimmons are rich in vitamins and minerals. Every 100 g of persimmon flesh contains 0.16 mg of vitamin A, 16 mg of vitamin C, 9 mg of calcium, 20 mg of phosphorus, and 0.2 mg of iron, with carotene accounting for most of the vitamin A content. Additionally, persimmons are high in pectin, a water-soluble dietary fiber that helps alleviate constipation, regulate intestinal flora, and promote bowel health.
Studies have shown that the vitamin C content in persimmons is more than ten times that of apples, making persimmons particularly beneficial for heart health. Furthermore, the polyphenols found in persimmons are powerful antioxidants that can help prevent cerebrovascular diseases.
Besides their nutritional value, persimmons also possess significant medicinal and economic value. Researchers have identified various active substances in persimmons, including carotenoids, flavonoids, fatty acids, phenols, amino acids, and trace elements. These compounds have potential applications in medicine, health care, and cosmetics.
However, despite their numerous benefits, there are some important considerations to keep in mind when consuming persimmons.
1. Avoid Eating Raw Persimmons: Immature persimmons contain high levels of tannic acid, especially in the skin, which is responsible for their astringency. Consuming green persimmons can be unpleasant, so it is advisable to eat only ripe persimmons and to peel them before eating.
2. Do Not Eat Persimmons on an Empty Stomach: The high tannic acid content in persimmons can react with stomach acid when consumed on an empty stomach, potentially leading to the formation of stomach stones. It is better to eat persimmons after a meal.
3. Eat Persimmons in Moderation: Excessive consumption of persimmons can lead to digestive issues. Tannic acid can react with proteins, so it is best to avoid eating large quantities of persimmons at once and to avoid combining them with protein-rich foods such as milk and crab, as this can cause indigestion and increase the risk of stomach stones.
Persimmons are a delicious and nutritious fruit with a rich history and numerous health benefits. By consuming them wisely and in moderation, one can enjoy their sweet flavor and reap their many nutritional rewards.
