Persimmon - beneficial properties


Photo: Persimmon - beneficial properties


This berry has a pleasant taste and beneficial properties. The vitamin and mineral content of persimmons depends on growing conditions. The berry's bright orange color indicates a high content of beta-carotene and bioflavonoids. It also contains vitamins E, PP, and B, as well as ascorbic acid. Persimmons typically contain as much calcium as spinach. The amount of potassium is roughly the same as oranges. They contain much more iron than pomegranates or parsley. There are also several varieties of persimmon that accumulate a small amount of iodine during ripening.

This berry also contains dietary fiber and tissue. It's the tannins that give it an astringent taste. However, not all varieties are astringent.

There are several options to remove the astringent properties of persimmon.

1. For example, freeze the berries for twelve hours.
2. Place in a bag with ripe apples for several days.
3. Soak in warm water for ten to twelve hours. But this method isn't the best.
4. Dry the persimmon. This will preserve many of its beneficial vitamins and nutrients.

Persimmon is beneficial during pregnancy. It improves vision and strengthens the walls of veins and blood vessels. It helps with digestive issues and constipation. It enriches the body with calcium and magnesium, which are easily and quickly absorbed. It helps reduce swelling. It is important to remember that persimmon is best eaten separately from other foods.


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Culinary Encyclopedia / Fruits


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