Persimmon chemical composition and nutritional value. What vitamins are in persimmon? What is useful persimmon
Japan and China are considered to be the birthplace of persimmons. And today it is grown in Georgia, Uzbekistan, Crimea, Azerbaijan.
Pleasant taste- this is not the only advantage that persimmon has. Its useful properties are also very diverse and valuable.
The chemical composition of persimmon
In count nutrients this fruit is ahead of figs and grapes. Quickly satisfying hunger, persimmon, a diet with which is very common, brings a lot of benefits to the figure.
Very valuable product we consider apples, but there are many times more useful substances in persimmon. It contains magnesium, sodium, calcium, potassium, manganese and iron. This fruit also contains C, E, provitamin A, glucose, iodine, sucrose. There are also many antioxidants that help fight harmful free radicals. It also contains pectin, which helps the functioning of the digestive system (it has astringent properties).
Persimmon: useful properties for the treatment and prevention of ailments and diseases
Regular consumption of persimmon can prevent and treat many diseases:
1. Diseases of the heart and blood vessels. Persimmon - beautiful natural remedy to maintain the health of the heart and blood vessels. To prevent the development of atherosclerosis, you need to eat only 100 g of fruit per day. The heart muscle uses persimmon sugar to feed - they have much less glucose than refined sugar, so the blood glucose level will remain normal. And vitamins P and C strengthen the walls of blood vessels and the muscle of the heart, due to which the use of persimmon allows you to stabilize blood pressure and manage hypertension.
2. Oncological diseases. Scientists have proven that when daily use foods with beta-carotene significantly reduced the risk of lung cancer. And in the composition of persimmon, beta-carotene and provitamin A are present in huge number.
3. Urolithiasis. Persimmon has long been used in the treatment Bladder and kidneys. To reduce the likelihood of stones, it is worth eating persimmons, since they contain a lot of potassium. In addition, these fruits contribute to the rapid elimination from the body. excess salts sodium, because have a good diuretic effect. Persimmon is an excellent assistant for maintaining the potassium-sodium balance of the body.
4. Anemia and anemia. To prevent the occurrence of these diseases, it is necessary to consume a lot of persimmon, which contains a huge amount of iron. And persimmon is especially useful for pregnant women.
5. Thyroid gland and related problems. Here it manifests itself due to the presence of iodine in it.
6. Colds. For colds and coughs, gargling with the juice of 1 ripe persimmon diluted with 3.5 tablespoons helps very well. warm water.
7. Restorative action. The berry has an excellent tonic effect on the body, increases efficiency, strengthens the immune system, provides and good mood, is a good sedative for our nervous system, improves appetite.
8. Digestion. Persimmon has a bactericidal effect against Staphylococcus aureus, hay and Escherichia coli. And thanks to pectin, the fruit is used to improve the digestion process. It is an effective astringent for stomach pain and bowel disorders. There are many vitamins in tea with persimmon leaves.
9. Vision. Persimmon, the beneficial properties of which are largely due to beta-carotene, which is contained in large quantities in ripe berries, strengthens vision, it is also good in the prevention of eye diseases.
10. The same beta-carotene will also take care of respiratory system preventing the development of pneumonia and bronchitis.
11. Cosmetic action. Due to beta-carotene (available in abundance in fruits), persimmons, like others orange fruit very beneficial for the skin. This is a wonderful tool in the fight against enlarged pores and acne. Masks, creams, shampoos and shower gels are often made from persimmons. At home, you can also use persimmon for the skin, the berry has a nourishing and moisturizing effect. Try to make this mask: for 10 minutes on a cleansed face, apply the pulp of a ripe persimmon, and then rinse cold water. The face will immediately look younger, fresher and healthier.
12. Prevention of beriberi. The presence of numerous important micro and macro elements and vitamins makes persimmon excellent remedy with seasonal avitaminosis.
13. Treatment of wounds. Ripe fruits persimmons have an excellent bactericidal and astringent effect. Attach a clean fruit to a burn or wound, and you are guaranteed quick healing!
Persimmon, the beneficial properties of which we already know, has some contraindications. Since it contains a lot of easily digestible sugars, it is impossible to use it for obesity or diabetes. In other cases, it will be very, very useful.
Enjoy this berry and be healthy!
The birthplace of persimmon is China, which is why it is sometimes called "Chinese peach". IN European countries persimmon appeared only in the 8th century, and on the territory of our country - at the end of the 19th century, when it was brought from France. There are persimmon varieties with and without seeds, with light and dark flesh. Persimmon fruits have a color from yellow-orange to red-orange, sizes from 1.5 cm to 10 cm in diameter, depending on the species, can be round or in the form of an acorn or a pumpkin.
Composition and useful properties of persimmon
According to the content of vitamins and minerals in its composition, persimmon is ahead of apples, grapes and figs. In her in in large numbers contains magnesium, potassium, sodium, calcium, iron, manganese and iodine, vitamins A, P and C, as well as beta-carotene. For example, 100 g of persimmon contains 1.2 mg of carotene, with a daily norm for an adult of 5 mg, and 200 mg of potassium, with a daily norm of 1.5-2 g. That is, several ripe fruits persimmons are able to satisfy daily requirement organisms in these trace elements. Persimmon is rich in organic acids (citric, malic), tannins, glucose and fructose. According to the content of antioxidants, persimmon fruits are not inferior to green tea. Energy value persimmon is only 55-60 kcal per 100 g, but due to the relatively high content of carbohydrates and fructose, it perfectly satisfies the appetite.
The benefits of persimmon for the human body:
- Due to the high fiber content, persimmon normalizes the functioning of the gastrointestinal tract, cleanses the intestines and improves its peristalsis, and helps to remove toxins from the body. Pectin, which is part of the persimmon, will help to cope with indigestion and diarrhea. It is pectin that persimmon owes its special astringent taste.
- Monosaccharides in persimmon support activity of cardio-vascular system feed the heart muscle. Vitamins C and P strengthen blood vessels. Eating dried fruits persimmon is effective way treatment of hypertension. Persimmon is also recommended for people suffering from bleeding gums (again due to its astringent properties) and varicose veins.
- The high iron content makes persimmon extremely useful in diseases such as anemia and tuberculosis. In this case, in addition to eating the fruit, you can also make tea from persimmon leaves.
- Beta-carotene, or provitamin A, is indispensable for the organs of vision, increases visual acuity and prevents eye aging.
- The same beta-carotene takes care of the human respiratory system, prevents the development of bronchitis and pneumonia, and also significantly reduces the risk of lung cancer.
- Persimmon is especially recommended for people with a tendency to urolithiasis, as it is a natural diuretic. Magnesium removes sodium salts from the body and thereby prevents the formation of kidney stones, and potassium has the ability to dissolve kidney stones. For a diuretic effect, you need to eat 3-4 persimmon fruits per day.
- Due to the presence of iodine in its composition, persimmon is useful in certain diseases of the thyroid gland and reduces the likelihood of these diseases.
- Persimmon has active bactericidal properties against infections such as E. coli and Staphylococcus aureus.
- The high content of vitamins C and A in persimmon helps to strengthen the immune system. For colds and sore throats, you can dilute the juice of one ripe persimmon with water or a glass of vodka and gargle with this solution every 2-3 hours.
- A diverse and wide list of vitamins and trace elements in the composition of persimmon helps to cope with seasonal vitamin deficiencies, soothes nervous system, tones, normalizes sleep.
- Fresh persimmon pulp accelerates the healing of wounds and burns.
Important: Persimmon is very useful for pregnant women, especially with a tendency to anemia and toxicosis.
Contraindications and harm persimmon
Because of high content carbohydrates and glucose persimmon with great care should be used by people who are sick diabetes. However, it is not necessary to completely exclude it from the diet, since the presence of fiber in the composition of persimmon prevents a sharp and rapid increase in blood sugar levels.
It is undesirable to give persimmon to children under three years of age. Tannin, which is part of its composition, reacts with gastric juice, which leads to the formation of a viscous and sticky mixture, which digestive system a small child is not yet able to assimilate.
For the same reason, the use of persimmon is contraindicated in the postoperative period, it should not be used for intestinal obstruction and adhesive diseases, as well as for gastritis. In the presence of intestinal dysbacteriosis, persimmon can provoke constipation. To destroy the tannins in the persimmon composition, they often resort to freezing it, then as a result of subsequent thawing, it loses its astringent properties and becomes sweeter.
Sometimes persimmon can cause allergic reactions, most often this is due to high sensitivity to iodine in its composition.
The use of persimmons should also be limited to obese people, as its astringent properties can contribute to improper metabolism.
Persimmon in cooking
Persimmon is usually eaten as independent dish. But you can water it lemon juice, add cream and sugar, mix with ice cream or yogurt.
Persimmon is used in baking as a filling, it is used to make jams, jams, marshmallows, mousses, jelly according to traditional recipes.
You can make a kind of salad dressing from persimmons: mash the ripe pulp in mashed potatoes, mix with cream cheese, add Orange juice, honey and lightly salt.
You can also prepare a marinade for chicken: chop the persimmon, mix with spices and coat the chicken pieces with the mixture.
Persimmon is good in dried, and not just in fresh. The taste of dried persimmon is similar to figs. All varieties of persimmons are suitable for drying, but the most the best dried fruits obtained from seedless varieties. Hard fruits are selected for drying, the skin is removed from them, then they are cut into pieces and dried at a temperature not exceeding 45 degrees, since under the influence of more high temperature persimmon fruits darken.
In some countries, persimmons are used to make cider, beer and wine. immature in japan astringent persimmon used to make sake.
Roasted persimmon seeds can be consumed as a coffee substitute.
Due to the fact that, with a fairly low calorie content, persimmon satisfies hunger well and has a high nutritional value, it is quite often included in different diets.
How to choose the right persimmon
Only ripe persimmons will bring the maximum benefit to the body. The skin of the fruit should be smooth and tough, and the flesh should be soft. Ripe persimmon has saturated color, a bright orange or red hue (depending on its variety), and dry leaves of a dark brown color. The presence of dark spots or any damage on the skin indicates that the fruit has begun to deteriorate. There is a sign that the more stripes on the fruit, the sweeter it is.
There are more than 500 varieties of persimmon in the world, but in our stores you can find only a few types: the most popular are "sharon" and "korolek" (chocolate).
- Variety "Sharon" was bred in Israel and got its name in honor of the Sharon Valley - the place of its cultivation. The fruits of "Sharon" are large, oval-heart-shaped, brightly orange color, seedless. They are sweet and their astringent properties are greatly reduced.
- "Korolek" is much smaller and enough large bones, the fruits are round, in ripe fruits a darker brown flesh shines through the skin. That is why this persimmon is also called chocolate.
Persimmon in cosmetology
Persimmon face masks tone, tighten pores, prevent acne, help the skin resist negative impacts low temperatures.
- For any skin type. Beat the pulp of a ripe persimmon, add one teaspoon rice flour, mix. Apply to face and décolleté for 15 minutes. Wash off the mask warm water.
- For aging skin. Grind one persimmon to a state of puree, add one tbsp. a spoonful of sour cream and whipped cream. Apply to face for 10 minutes. Wash off with warm water.
- For dry skin. Grind ripe persimmon, add a tablespoon of honey to the puree, one egg yolk, one st. spoon olive oil and one teaspoon of soy flour. Mix everything thoroughly, keep the mask on your face for 15 minutes.
- For oily porous skin. Mix the pulp of one persimmon with whipped egg white. Make a mask 2-3 times a week.
- For loose skin. Take one teaspoon of persimmon juice, mix with one tbsp. a spoonful of vegetable (olive, linseed, corn) oil, add potato flour or starch until a slurry is obtained.
- For normal and dry skin. Take one st. a spoonful of mashed persimmon pulp and add a tablespoon butter, grind. Then add the yolk and a teaspoon of honey, stir until uniform consistency. Apply the resulting cream on the face for about half an hour, remove the excess with a napkin.
- Anti-cellulite body mask. Take two persimmons, peel, grind the pulp and mix with 3 tbsp. spoons of salt. Add 2 tbsp. spoons of orange and lemon juice, mix until smooth. rub this fruit mix into steamed problem areas active massaging movements. Wash off the mask with warm water, finish with a cool shower.
The chemical composition of persimmon
This fruit is rich in many useful substances which have a beneficial effect on the human body. It contains vitamins, micro and macro elements, natural acids, as well as glucose and sucrose. Persimmon is a low-calorie product, 100 g of a berry contains only 70 kcal. And also 3.6 g or tenth daily rate soluble and insoluble dietary fiber.
10 health benefits of persimmon
Persimmon has many useful and irreplaceable properties, so it is necessary product for disease treatment and prevention various diseases, such as:
Persimmon also has excellent bactericidal agents. IN folk medicine persimmon pulp is used to heal various wounds or burns.
Contraindications
Despite big list useful and medicinal properties, persimmon still has a number of contraindications:
- Children under three years of age should limit the intake of persimmons;
- You can not use this berry for constipation, hemorrhoids, diabetes, as well as severe obesity;
- It is not recommended to use persimmon in your diet if it causes you an allergic reaction.
- Patients with diabetes should also use it in moderate amounts, since it contains an increased amount of glucose and can increase blood sugar levels.
In the Middle East, persimmon fruit has long been considered the fruit of the prophets and symbolizes wisdom.
IN ancient greece people knew about everything healing properties persimmon fruit, and called this fruit "divine fire".
A South American persimmon cultivar, when fully ripe it becomes dark, like dark chocolate, in color. By the way, it also tastes like chocolate, which is why this variety is called “Chocolate Pudding”.
In Japan, this fruit symbolizes victory and is called the "fruit of fruits."
Arabs and Persians believe that there are genies in the trunk and twigs of persimmons, which transmit orange fruit a bit of fire.
In order to prepare a kind of bread, North American natives used small fruits of wild persimmon for this.
There are many countries that use this fruit for cooking. alcoholic beverages such as beer, wine and even sake.
In Georgia and Armenia, parents give persimmons to their daughters, as they believe that this fruit gives beauty, happiness and family well-being.
Persimmon, "food of the gods", "divine fire", wild date, date plum - all these names refer to the same berry, which is a bright orange fruit with a delicious sweet pulp and light astringent taste. Of course, not all varieties of persimmon look the same and have similar taste, however, in our area the word "persimmon" evokes just such associations. True, most people consider persimmon not a berry, but a fruit, but these are all trifles ...
In Europe, persimmon appeared less than 150 years ago - it came from East Asian countries, where it, in turn, came from China (considered the birthplace of persimmon).
Since then, breeders have created several hundred persimmon varieties, and at the moment there are more than 500 of them. However, despite this, only about a dozen varieties reach the shelves of our stores and markets. That allows us to study well the qualities of the gifts of nature available to us ...
Popular persimmon varieties
To the most popular varieties persimmons on a global scale include: oriental, Caucasian, chocolate and Sharon. Although there are many others, more exotic varieties: velvet apple (grows in the Philippines), black apple (South America) etc.
In the CIS, the situation is somewhat different, mainly chocolate persimmon (“Korolek”), Caucasian and Sharon are brought here. However, in some places, for example, in Belarus, Kaki (eastern persimmon) is more common.
In fairness, it must be said that "Sharon" is not a variety, but the commercial name of a persimmon that has not ripened on its own, but thanks to the vapors of alcohol and carbon monoxide. This treatment accelerates the ripening of the persimmon and promotes the binding of tannin. Which ultimately allows you to get a persimmon that does not knit in your mouth. Whether it's healthy or not, everyone decides for himself, but taste qualities this product exceed the wildest expectations.
Caucasian persimmon is grown within former USSR. The berries of this group of varieties are quite “knit” when unripe, but when they ripen to the end, you can enjoy a slightly tart and very sweet taste, while also receiving tangible benefits.
Eastern persimmon grows in China, Japan and some other East Asian countries. Some "viscosity" is also present in these berries, however, when proper storage she leaves, and sweetness and usefulness come in her place.
As for the "Korolok", then any kind of persimmon can be included here. The main condition is the fertilization of the flower. "Korolek" usually has from 1 to 10 seeds, has excellent taste and almost never "knits". At the same time, both "Kinglets" and ordinary persimmons easily coexist on the same tree.
The chemical composition of persimmon
Useful properties of persimmon
The composition of persimmon is very dependent on the variety, soil fertility and place of growth. Therefore, it is impossible to unequivocally state that your particular berry has all the listed minerals and active substances, and even in the indicated amount. However, the general trend can still be caught ...
So…
Calorie content of 100 grams of persimmon is 60-70 kcal. At the same time, the weight of one berry can reach 900 grams (on average, this is 300 grams). This fact allows some "specialists" to argue that persimmons should not be consumed by people with type II diabetes, as well as those who simply have high blood sugar. Actually so high calorie content does not mean absolutely nothing, because persimmon does not increase glycemic index blood. Moreover, it is rich in fiber, which binds excess sugar, which means it improves the well-being of a diabetic and gradually reduces the need for additional insulin.
In fact, persimmon helps to stop the night "zhora", which is an integral part of the life of many inhabitants of cities and towns. To achieve the effect, it is enough to eat after dinner just one large berry (about 300 grams) or 2-3 small berries persimmons. Usually this amount is enough to find inner peace and switch to sleep or other activities (if any).
It should also be noted that due to the diuretic effect and the abundance of fiber, persimmon remarkably removes toxins from the body, as well as excess water and uric acids (the consequences of eating animal proteins).
Persimmon cleanses the blood from sclerotic plaques, saturates the body with iron and iodine (not all varieties), strengthens the walls of blood vessels and veins, cleanses the liver, improves vision, normalizes high pressure and removes bleeding gums.
On top of that, the benefits of persimmon for the human body are also manifested in the fact that it supplies the symbiotic microflora with high-quality fiber, which helps beneficial bacteria produce amino acids and vitamins for us.
Harm and contraindications to the use of persimmon
Contraindications include only diseases of the kidneys and bladder in the acute phase. And even then only for the reason that persimmon has a pronounced diuretic effect, which can deliver a lot of unpleasant emotions. It should be borne in mind that discomfort at this moment does not at all mean an aggravation of the disease. It will be just unpleasant ... or painful, depending on the severity of the disease.
There is also an opinion that persimmon can cause intestinal obstruction. However, if this is possible, then only in the case of the use of completely unripe berries, and even in large quantities. Moreover, even if the fruits are green as grass, they can be made to ripen (although there will be no more vitamins and minerals): for this, they can be frozen or soaked in warm water for 10-12 hours.
If the persimmon is almost ripe, then you can put it in one bag or a box of apples and wait a few days. After that, the persimmon will “reach”, and it will be possible to eat it.
persimmon season
Since persimmon grows in a hot climate, it is harvested when the cold starts in our country. Most early varieties persimmons begin to ripen in October, and the latest - in December.
Persimmon comes to our region with some delay, so our persimmon season begins in November and ends in January-February (depending on the thrift of sellers).
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Persimmon is called the fruits of shrubs or trees of the family Ebony, whose evergreen representatives grow in the tropics and subtropics. According to the botanical classification, persimmon is considered a berry, and according to the culinary classification, it is considered a fruit.
persimmon varieties
As a rule, ordinary buyers know only three types of persimmon - wren, chocolate and just persimmon. In fact, persimmon has many varieties, which are divided into early (Ukrainian, mider, weber and gosho gaki), mid-season (seedles, satellite, chocolate) and late varieties (costata, hachia, tomopan). Late varieties have the ability to long storage, so they can be found on sale almost all year round.
persimmon calories
The calorie content of persimmon is 66 kcal per 100 grams of product.
persimmon season
Persimmon ripens in early autumn, most often persimmon grown in Abkhazia, Azerbaijan, Armenia and Turkey appears on our shelves, Chinese fruits can be found less often.
The vitamin-mineral complex of persimmon includes:, vitamins, and, as well as minerals: , and , and , and . Persimmon is rich. Persimmon is useful for digestive disorders, it normalizes metabolism and helps to eliminate toxins from the body. , present in large quantities in persimmon, is an excellent prophylactic against the occurrence of thyroid diseases.
Harm persimmon
The presence of tannins makes persimmon dangerous for people with a stomach ulcer or who are in the postoperative period due to surgical interventions in gastrointestinal tract. Also, persimmon is not recommended for use by diabetics and people with acute kidney and bladder disease. Not recommended for those prone to constipation.
The shape and size of the persimmon
Persimmon is a fleshy berry of bright orange color, the flesh can be creamy to tea-colored, depending on the variety. The shape and size of the fruit vary depending on the place of growth and on the variety, there are large berries With juicy pulp, flat fruits have a firm and elastic pulp, such a persimmon can be bitten off like (calorizator).
Persimmon, due to the presence of tannins, often "knits", such fruits will become sweet if they are placed in freezer. After defrosting, it will lose its viscosity and be sweet.
Persimmon is usually stored in the refrigerator, it retains its taste for up to several months.
You can also put persimmons in one bag for a day and close the bag. After a day, the persimmon will stop knitting your mouth.
Persimmon in cooking
Persimmons are the perfect companion for cooking and their astringent properties perfectly offset the fat content of these birds. Persimmon is used as an ingredient for fruit salads, desserts, drinks, but it is most useful to eat a juicy berry during an afternoon snack or snack.
In southern countries, dried persimmons are very fond of.
Persimmon is very useful for those who want to lose weight overweight, not only the presence of vitamins and minerals in it, but also the presence of fiber, the ability to saturate the body well with a low calorie content. Persimmon also allows you to relieve swelling and get rid of excess water in organism.
Persimmon - great snack. It’s only better to eat fruit before 4 p.m., since fast carbohydrates in evening time deposited in fat. And you should not abuse this fruit, one will be enough per day.
On a persimmon you can arrange fasting days and short-term mono-diets. However, you should first consult with your doctor to make sure you have no contraindications to its use.
Persimmon in cosmetology
Persimmon is very useful for the skin, it relieves puffiness, narrows pores. Antioxidants contained in persimmon slow down the aging process and skin aging. Face masks come with various additions, with or , for example, have a beneficial effect on the skin. You can make a simple face mask, but very effective. To do this, apply the pulp of a ripe persimmon to a cleansed face for 8-10 minutes, then rinse with warm.
Persimmon in medicine
Persimmon has bactericidal properties and a persimmon cut in half can be applied to burns and wounds if there is nothing else at hand. Persimmon is also useful in the postoperative period (except for operations on the stomach), it allows you to quickly restore strength. In addition to the fruit, persimmon leaves are also used in medicine. Tea made from dried leaves is useful for the elderly and those with anemia. Steamed leaves are applied to festering wounds.
How to choose a persimmon when buying
You only need to eat ripe fruit. If ripe persimmons help in the fight against constipation, then unripe persimmons lead to the opposite effect due to great content it contains tannin, which glues the particles of digested food together.
In order not to choose an unripe fruit, do not take a persimmon with pale green leaves. Do not take fruits from dark spots. The most ripe persimmon has a bright orange color, slightly soft when pressed, the leaves are dry.
See the Fresh Food video for more information on how to choose ripe persimmons.
Growing persimmons
Persimmon is grown in many countries, including in the south of Russia. Persimmon is considered an unpretentious plant and quite frost-resistant, so it can be grown from a stone in your garden or garden. The main thing is that the composition of your soil suits her.
To do this, you need to wash the bone, dry it, place it in a pot of earth, 1.5-2.5 cm and cover with plastic wrap. The pot should be in a warm place, even near the battery.
Sowing must be ventilated from time to time, removing the film, and watered as needed (if the earth is dry).
After 14-16 days, the first shoots should come out; it does not make sense to keep sowing longer. The cellophane can be removed.
Sometimes the bone may not open and fall off the sprout on its own. If it does not fall off within a few days, then it will be necessary to open it a little with scissors and remove it.
Persimmon sprouts grow quickly, reach up to 15 centimeters in height and need to be transplanted into a pot as they grow, larger size. A small pot can lead to a lack of space for a sprout and a detrimental effect on the root system of the plant.
Learn more about persimmon and its useful properties You can from the video clip of the TV show “Examination of goods. OTC.
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