It is a rare fruit in our country, but it has very particular qualities.
Persimmon is a fruit of Asian origin, produced mainly in China, South Korea and Japan, which has a great antioxidant power.
Antioxidants help us avoid free radicals that are produced in the body, which - in excess - can advance aging or produce some type of cancer. That is, this fruit prevents cancer and slows premature aging.
Although persimmon is highly effective as an antioxidant, it is a fruit with a high caloric content. Each serving - equivalent to a fruit the size of a tennis ball - contains about 70 calories.
It is not worth consuming it as juice because if it is done that way, the portion of persimmon plus water would not give us more than 100 ml, which is very little. And if we add more fruits and more persimmon, we increase the caloric intake, which is not recommended.
NUTRITIONAL INFORMATION ON PERSAIM 1 SERVING (100GRS.)
- Calories 64
- Carbohydrates 15g
- Dietary fiber 1.3g
- Protein 0.5g
- Calcium 22mg
- Vitamin C 14.5g
- Lipids 0.1g
- Iron 0.3mg
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Modern medicine recognizes the therapeutic values of persimmon as well. Research published in the "Journal of Agricultural and Food Chemistry" found that persimmon is more effective in curing heart disease than apples. Shela Gorinstein, a researcher at the Hebrew University of Jerusalem, believes that the high levels of fiber, phenolic, trace nutrients and minerals make "persimmon is preferable in an anti-arteriosclerotic diet" compared to apples. According to Gorinstein, consuming just one medium-sized persimmon each day is enough to slow down cardiovascular disease.
Persimmon also relieves diabetes. A study at the "Toyo Institute of Food Technology" in Japan found that a persimmon skin extract effectively improved insulin resistance in rats. When the diet of the rodents was supplemented with the extract for 12 weeks, the expression of insulin was significantly enriched, leading to an improvement in receptor sensitivity.
Brimming with flavonoids, tannins, betulinic acid, and shibuol, persimmon is an exceptional protective food. The presence of catechins and gallocatechin tannins helps to limit oxidative damage and reduce blood pressure as well as serum lipid levels. Betulinic acid specifically targets cancer tumors that it dissolves, while an abundance of flavonoids protect against DNA mutations.
It stands out for its content in beta carotene or provitamin A, which is transformed into vitamin A as the body needs it, and this vitamin is essential for the good condition of the bones, skin, hair, mucous membranes, as well as for the proper functioning of the system. immunological.
For all this we can indicate that persimmon as a source of provitamin A, is recommended to the entire population, and more specifically in those people who have a higher risk of suffering from a deficiency in this vitamin, such as: people who follow low-fat diets, in situation of increased nutritional needs (periods of growth, pregnancy, breastfeeding), likewise tobacco, alcohol, the use of certain medications, stress, intense physical activity, cancer, AIDS and chronic inflammatory diseases.
Persimmon is also a source of vitamin C, which is involved in the formation of bones, teeth, collagen, red blood cells, favors the absorption of iron from food and resistance to infections.
The two vitamins mentioned above have an antioxidant effect, thus helping to reduce the risk of cardiovascular, degenerative and cancer diseases (they neutralize carcinogenic substances such as nitrosamines).
They also have a good supply of vitamin B1 and B2, which promote proper functioning of the nervous system.
Potassium is necessary for the transmission of the nerve impulse and for normal muscular activity, involved in the balance of water inside and outside the cell. Its potassium content and low sodium content make persimmon a highly recommended fruit for people suffering from high blood pressure and cardiovascular diseases.
When choosing a fresh persimmon, look for round fruit with a green crown. The round tuyu varieties are the sweetest and least astringent. Additionally, a powerful, caffeine-free antioxidant tea can be made from persimmon leaves.