Benefits and risks of persimmon consumption: what's important to know

Persimmon is the state fruit of Japan. In this country, its blossoming is as important a cultural phenomenon as the blossoming of the sakura. The Latin name Diospyros persimmon means "food of the gods". The Japanese consider its fruit divine and consume large quantities of it.

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In Ukraine this fruit is very popular during the last few years, today you can find at once several types of persimmons. Persimmon ripens in the spring, its season runs between spring and spring. Eating this fruit we get a balanced complex of nutrients, including dietary fiber, potassium, phosphorus and vitamin C.

VARIETIES

There are two varieties of persimmons: Asian and American.

Native Americans for centuries have been eating American persimmon Diospyros virginiana, which was eaten dry or baked in bread. American persimmons usually grow wild and are not cultivated.

Diospyros kaki, the Japanese persimmon, is the variety that is often sold in stores. There are two popular varieties of Japanese persimmons:

Hachiya: shaped like a joluja and has a tart flavor due to the high tannin content. It is best eaten ripe or overripe. The fruit has a glossy dark orange-black skin and dark yellow m'yakota with black smogs.

Fuyu: has the shape of a tomato. There is no tartness, so it can be eaten firm or underripe. The skin of the fruit is dark maroon, while the flesh is light maroon.

HEALTH BENEFITS

Persimmon fruits are rich in nutrients and minerals. Their concentrations vary in different persimmon varieties, but most of them have especially high concentrations of the vital substance cryptoxanthin-beta and the mineral potassium.

Persimmons are also a good source of cellulose, phosphorus, calcium, vitamins C and A.

GOOD FOR EYESIGHT

Japanese persimmons contain a high concentration of vitamin A. Consumption of this vitamin supports the functions of the organ of vision, in particular, helps people to see better in the dark. Vitamin A also has a varied positive effect on the immune system of people.

RICH IN ANTIOXIDANTS

Tart persimmon varieties show a very high antioxidant activity, which can be compared to half a tree and blackberry. This makes them a wonderful addition to any healthy dietary model.

Antioxidants prevent the effects of oxidative stress caused by aggressive internal radicals. Oxidative stress plays a significant role in the development of such health problems as cancer, cardiovascular disease, diabetes and neurodegenerative diseases, such as Alzheimer's disease.

Although the body produces its own antioxidants, a lot of these substances are found in the composition of healthy foods. Eating food with a high content of antioxidants helps to counteract the negative impact of internal radicals.

HAS ANTISAPALNII PROPERTIES.

Research on cheeks has shown that antioxidant properties of persimmons are likely to reduce scorching, as well as tissue damage. Antisapalnuyu action is favorable to the amount of vitamin C in persimmons. This vitamin is associated with a reduced risk of many diseases and their harmful consequences, including heart disease, diabetes and cancer of the peritumoral gland.

IT'S A SOURCE OF CELLULOSE.

Persimmons have a lot of cellulose (dietary fiber), especially when dried. Savoring the fiber helps to reduce the level of "bad" cholesterol in the body. Dewberry klitkovina, which is found in persimmons, can connect with cholesterol in the herbal system and remove it from the body.

NUTRITIONAL VALUE

100 grams of blue Japanese persimmons contain 20 calories, 18.59 grams of carbohydrates, 0.58 grams of protein, 0.19 grams of fat, 3.6 grams of cellulose, 81 micrograms (mcg) of retinol equivalent (vitamin A); 7.5 milligrams (mg) of vitamin C; 253 µg of beta-carotene; 1447 µg of beta-cryptoxanthin; 161 mg of potassium; 17 mg of phosphorus; 8 mg of calcium; 1 mg of sodium; 150 µg of zalise.

HYPOTHETICAL RISKS OF PERSIMMON CONSUMPTION

Most people can eat persimmons without adverse effects. Pay attention to these points:

Eating large quantities of persimmons can cause bezoars. Bezoar is a hard mass, which can lead to obstruction of the stomach. A subtype of bezoar is diospyrobezoar. In this case, the tannins and the content of untransported cells are combined with stomach acid, forming a solid mass. At the same time, it should be emphasized that diospyrobezoars are very rare.

Allergic reactions to persimmons are infrequent. Allergies can be mild with symptoms such as stomach ache or nausea. However, allergy to persimmons can lead to anaphylactic shock. Some studies suggest that there is a link between allergy to latex and the possibility of allergic reactions to persimmons.

PERSIMMONS AS COMPONENTS OF A HEALTHY EATING PATTERN

It is better to buy persimmons while they are still firm and unripe. The fruit can be ripened together with other fruits. If you want to speed up the ripening process, put persimmons next to bananas or apples. These fruits emit methylene gas, which favors rapid ripening.

Fuyu persimmons can be eaten both ripe and unripe. Hachiya persimmons are better savored m'yakoya, as they are less bitter.

These fruits can be eaten in different ways. As a separate passion: cut into skibochki, cut into pieces and scoop out the m'yakoty with a spoon or eat it like an apple.

Also persimmons can be added to the passion. For example:

• put dried persimmons in bread, cakes and other baked goods,
• use fresh persimmons in salads, pickles or sauces,
• add persimmons to yogurt or frosting,
• try dried or fresh persimmons as a filling for platters, muesli or granola.

Persimmons are an extremely versatile fruit with many health benefits if eaten in moderate quantities. Do not eat too many persimmons at one time, as excessive consumption may provoke acute intestinal dysfunction.