Ingredients of persimmon: persimmon contains 54% raw sugar, and is rich in various vitamins, calcium, magnesium, phosphorus and iron, which has a medical and health care function. Every 100 grams of persimmon, the content of protein is 1.5-2.3g, fructose is 69.5-73.3g, fat is 0.4-0.5g, calcium is 84- 163mg, phosphorus is 50-90mg, and carotene1.09-4.3/. There are also higher magnesium, thiamine, ascorbic acid and other ingredients. The iodine content in persimmon is as high as 1.2ug/ 100g, which is a good food to prevent iodine deficiency goiter. Persimmon has the effects of clearing away heat, moistening lung, quenching thirst, relieving cough and eliminating phlegm, and is also one of the health fruits for hypertension, chronic bronchitis and arteriosclerosis.

Nutritional efficacy: Persimmon is round cake-shaped. Persimmon is sweet, moist and nontoxic, moderate in hardness and sweetness. It has the effects of nourishing, stopping bleeding, relieving alcoholism, moistening heart and lungs, relieving cough and phlegm, clearing heat and quenching thirst, invigorating spleen and astringing intestines and moistening throat. Persimmon taste: raw persimmon is sweet, cool and non-toxic; Dried persimmon (persimmon) is sweet, warm and nontoxic. Into the spleen, lungs and large intestine. Moisten heart and lung, relieve cough and phlegm, clear away heat and quench thirst, strengthen spleen and astringent intestines. Indications: sore throat, cough with excessive phlegm. A layer of persimmon cream is attached to the surface of persimmon, which is as white as a face and can cure pharyngitis and aphtha. Fresh persimmon contains a lot of water, glucose and fructose, etc. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis to form glucose crystals, which are similar to the syrup outside the candied fruit and can be called the essence of persimmon. At the same time, this "white frost" makes the whole persimmon dry. Persimmon is processed and boiled, which can treat hematochezia and cough of the elderly, and also has a certain effect on hepatitis. The pea cake processed with persimmon is cool, sweet and delicious, which is a good summer product. Persimmon can cure hematochezia, relieve alcoholism and lower blood pressure. Persimmon cream can also cure sore throat, dry throat and aphtha.

Most people can eat it. It is especially suitable for people with hematochezia, cough and hepatitis in the elderly. Sick, postpartum, post-illness, exogenous cold and anemia patients should not eat. People with diabetes are fasting.

Special note: avoid eating with crabs. When the stomach acid concentration is high on an empty stomach, eating persimmon at this time is easy to suffer from stomach persimmon disease. Persimmon has little moisture and can be preserved all year round. It is best to keep it in the freezer and take it out when eating. Persimmon is used to steam cooked food on rice, which can cure cold diarrhea and watery diarrhea. Persimmon 1~2, mashed into mud, each time10g, taken with boiling water, or steamed for several days, to treat nausea and vomiting.