The fruit of the persimmon tree has been used for thousands of years by humans in Africa and Asia. It was first cultivated in Japan around 300 BC and is now readily available in most grocery stores. It is a delicious and healthy fruit that can help lower cholesterol levels and improve your immune system. It can be eaten fresh or dried and used for many different foods. The fruit is an excellent source of vitamin A, which helps boost the immune system and promote healthy fetal development.
Persimmons are versatile, nutritious, and delicious - Photo by Jade B.
What Is Persimmon?
Persimmons are edible fruit from certain types of trees. The most commonly grown species is the Oriental persimmon. Persimmons are available in various flavors, including sweet and sour. You can also enjoy them as a side dish by adding them to your favorite desserts. This tasty fruit is popular in Japan, Korea, and the United States. It is also an excellent addition to salads.
These fruits are versatile, nutritious, and delicious. They are widely available in Asia and are now making their way into other parts of the world. Their robust nutrition profile includes vitamin A, vitamin C, manganese, and dietary fiber. These nutrients help keep the body regular and can lower cholesterol levels.
Persimmons can be eaten raw, cooked, or dehydrated. You can also use their leaves to make tea, which is relatively safe. You should avoid eating them if you have a history of stomach problems, as they contain high amounts of tannic acid. You should consume these fruits after a meal and in moderation. It would be best if you also remembered to wash them thoroughly before eating them.
Nutrition Facts of Persimmon
Persimmons are rich in vitamin A and vitamin C. Both of these vitamins promote proper digestion. They also contain soluble fibers, which help reduce bloating. Persimmons also contain polyphenols and catechins, which have antimicrobial and anti-inflammatory properties.
Nutrition facts of 100 grams (3.5 ounces) of American persimmons include:
- Calories: 127
- Fat: 0.4 g
- Sodium: 1 mg
- Potassium: 310 mg - 8% of the Daily Value (DV)
- Carbohydrates: 34 g - 11% of the DV
- Protein: 0.8 g - 1% of the DV
- Vitamin C: 110% of the DV
- Iron: 13% of the DV
- Calcium: 2% of the DV
American persimmons
Nutrition facts of 100 grams (3.5 ounces) of Japanese persimmons include:
- Calories: 70
- Fat: 0.2 g
- Sodium: 1 mg
- Potassium: 161 mg - 4% of the DV
- Carbohydrates: 19 g - 6% of the DV
- Fiber: 3.6 g - 14% of the DV
- Sugar: 13 g
- Protein: 0.6 g - 1% of the DV
- Vitamin C: 12% of the DV
- Iron: 1% of the DV
- Vitamin B6: 5% of the DV
- Magnesium: 2% of the DV
Fresh and dried Japanese persimmon
A traditional Japanese method of drying persimmons involves removing the crown of the leaf and peeling off the skin. After that, they are coated with a powdery sugar that helps them dry.
Nutrition facts of 100 grams (3.5 ounces) of dried Japanese persimmons include:
- Calories: 274
- Fat: 0.6 g
- Sodium: 2 mg
- Potassium: 802 mg - 22% of the DV
- Carbohydrates: 73 g - 24% of the DV
- Fiber: 15 g - 60% of the DV
- Protein: 1.4 g - 2% of the DV
- Iron: 3% of the DV
- Magnesium: 7% of the DV
- Calcium: 2% of the DV
Vitamins and Minerals
Persimmons are an excellent source of vitamins and minerals. They contain valuable B-complex vitamins, which act as co-factors in various metabolic enzymes. Persimmons also contain beneficial amounts of copper and manganese. Copper is necessary for red blood cells, and manganese is a co-factor in several vital enzymes.
The antioxidants in persimmons help lower cholesterol levels, slow atherosclerosis, and reduce inflammation. In Japan, persimmon leaves are traditionally used for high blood pressure treatment. In animal studies, persimmon leaf extract improved the activity of ACE and cGMP and lowered blood pressure. The fruit's flavonoids have also been shown to protect heart cells from hypoxia.
Persimmon fruit is rich in vitamin C. It also contains flavonoids and carotenoids that may reduce the risk of certain types of cancer. Beta-carotene, in particular, has been shown to reduce the risk of colorectal cancer. Persimmons may also reduce the risk of prostate and lung cancers.
Health Benefits of Persimmon
Persimmons contain antioxidants, including vitamin C, polyphenols, and carotenoids. These compounds are essential to the body because they prevent the development of signs of oxidative stress, including the onset of premature aging. Oxidative stress is caused by free radicals that damage cells. Antioxidants work to prevent these effects by neutralizing free radicals.
Besides being high in antioxidants, persimmons are also good sources of fiber. One persimmon contains about six grams of fiber. This is close to a quarter of the daily recommended amount for women. They also help in controlling cholesterol levels and blood glucose. They are also great for promoting good eye health because of their high carotenoid content. They also contain a significant amount of vitamin A, vital for normal vision.
Moreover, persimmon contains high amounts of potassium, which helps lower blood pressure. Potassium also protects the heart from cardiovascular disease. Additionally, drinking persimmon juice can give you extra energy and help you lose weight.
Side Effects
Persimmon is low in fat and high in vitamin A, which promotes healthy kidney function. However, excess consumption can cause bezoars, hard masses that can obstruct the digestive tract. Hence, persimmon should be consumed in small quantities.
Consumption of persimmons can also cause allergic reactions in some people. It is best to avoid eating the fruit before it is fully ripe. The fruit can cause various symptoms, and people with allergies to fruits should consult their physician. However, most individuals should be able to eat persimmon without adverse side effects.
Tips on Including Persimmon in Meal
If you love fall fruits, consider adding persimmons to your meal rotation. These tasty fruits are available at many farmers' markets and supermarkets. They make a great sweet treat and can be used in baking, salads, and soups. Try them raw or in salads to get the best flavor and texture.
To make persimmon delicious, choose the right type. There are two main types of persimmon: fuyu and hachiya. When buying Fuyu persimmons, choose those that are firm but not overripe. Also, look for ones that are clean and free of blemishes. These fruits can be eaten whole or sliced. You can also use them in salads and hot cereals.
Fuyu and Hachiya persimmons
Bạn có thể sử dụng quả hồng trong các công thức làm bánh. Ví dụ, hãy thử thay thế chuối bằng quả hồng nếu bạn muốn làm bánh mì chuối. Bạn cũng có thể thay thế bí đỏ đóng hộp bằng một quả hồng trong bánh nướng xốp. Quả hồng cũng có thể được ăn như một món ăn nhẹ. Quả hồng được thái thành miếng vừa ăn là món ăn nhẹ tuyệt vời.
