The dietary and health-care functions of persimmons 1. Clear away heat and relieve cough: The persimmon frost on the persimmon has the effect of clearing away heat and moisturizing, resolving phlegm and relieving cough. It is effective in treating cough due to lung heat, sore throat, dry throat, mouth and tongue sores, etc. 2. Reduce qi and relieve cough: Persimmon stalks have good therapeutic effects on hiccups, nausea, whooping cough and nocturia; 3. Reduce blood pressure and stop bleeding, antibacterial and anti-inflammatory: Persimmon leaves are made into tea and drank regularly, which can increase the body's metabolism. It facilitates urination, clears stool, purifies blood, revives tissue cells of the body, and is beneficial to stabilizing and lowering blood pressure, softening blood vessels, preventing arteriosclerosis, and reducing inflammation; 4. Suitable for thyroid patients: fresh persimmons contain a high amount of iodine High, goiter patients have certain benefits from eating persimmons; 5. Prevention and treatment of constipation, hemorrhoids, etc.: Eating persimmons can reconcile the gastrointestinal tract and has certain benefits in preventing and treating constipation and hemorrhoid bleeding. Persimmon Persimmon tree is a specialty of my country and has a cultivation history of more than 3,000 years. "Persimmon" seeds were first seen in "Book of Rites? 6? 1 Nei Ze". They are wild and widely distributed. It was introduced to Europe in the second half of the nineteenth century. There are currently more than 200 persimmon varieties in our country, and cultivation began in the Han Dynasty. Persimmon, also called rice fruit and monkey date, belongs to the Persimmon family. There are approximately more than 200 varieties. Today, most of the persimmon trees cultivated in Southeast Asia, Europe and the United States are descendants of our country's persimmon trees. There are many varieties of persimmons in my country, mainly including Shaanxi Chicken Heart Yellow Persimmon and Sharp Persimmon, Beijing's Big Mopan Persimmon, Hebei's Lotus Persimmon, Heze Mirror Persimmon, Henan's Red Persimmon, Zhejiang's Tongpen Persimmon and Square Persimmon, which are called famous persimmons. . In addition, Hebei Yixian Tianxin persimmon, Shandong Qingdao Jinping persimmon, Guizhou Meitan large flower persimmon, Anhui Lingdeng persimmon, etc. are also valuable varieties. Persimmons can be divided into two types: sweet persimmons and astringent persimmons. Sweet persimmons can be eaten when ripe. Astringent persimmons must be artificially processed to remove their astringency before they can be eaten. Persimmons are sweet, juicy and palatable. The ancients praised them: "The color is better than gold, and the sweetness is better than jade." Persimmon High in nutrients, it is a treasure for the whole body. Persimmons contain a lot of vitamins, and their content far exceeds that of apples, pears, peaches, apricots, and plums. Fresh persimmon fruit also contains carotene, inorganic salts, minerals and flavonoids. Chinese medical scientists of all dynasties have written about the effects of persimmon. The "Famous Doctors" written by Tao Hongjing of the Liang Dynasty said: "Persimmon can clear away heat, moisten the lungs, resolve phlegm and relieve cough." According to the "Compendium of Materia Medica", "Persimmon is the fruit of the spleen, lung and blood. Its taste is sweet and the qi is calm. It is astringent in nature and can be absorbed, so it has the functions of strengthening the spleen, astringing the intestines and stopping bleeding. "Suixiju Diet Manual" written by Wang Shixiong, a famous medical doctor in the Qing Dynasty, said: "Fresh persimmon is sweet and cold, nourishing the yang of the lungs and stomach." It is suitable for those with dry body and dry body. Dried persimmon is sweet and flat. It can strengthen the spleen and stomach, moisten the lungs and relieve hunger, stop bleeding, treat hemorrhoids, and cure nausea. "Modern medical literature records that persimmon can nourish the spleen and stomach and clear away heat. It moistens the lungs, produces body fluids and quenches thirst, removes phlegm and relieves coughs, lowers blood pressure, increases blood flow in the coronary arteries of the heart, and has antibacterial, anti-inflammatory, and antipyretic effects. Grinding the dried leaves into fine powder can treat thrombocytopenic purpura and various types of bleeding. Persimmon frost is sweet and contains mannitol, which is sweet in nature and can moisten the lungs and relieve coughs. It can also cure mouth sores in children. Persimmon pedicle contains oleanolic acid and birchic acid. Traditional Chinese medicine often mixes it with ginseng and cloves to make persimmon line powder, which can reduce gas and stop hiccups. The flowers, roots and bark of persimmon are also good medicinal materials. The persimmon tree can be said to be full of treasures. Persimmons are delicious, but it’s not easy to overdose. Be especially careful not to eat them in the stomach. Because persimmon fruit contains a lot of tannic acid, tannin and pectin, these substances will condense into hard lumps when encountering gastric acid, making people feel full and abdominal pain. In severe cases, they can cause gastrointestinal bleeding, gastric perforation, and intestinal obstruction. In addition, it is not suitable to eat after illness, physical weakness, indigestion, external wind and cold, diarrhea and postpartum. Persimmons cannot be eaten at the same time as crabs, as this can easily cause abdominal pain and vomiting, and can cause poisoning in severe cases. Those who eat persimmons must remember not to be careless. Eating persimmons has many benefits for the body, because it is not only rich in nutrients, but also a good medicinal material. Traditional Chinese medicine believes that persimmons have many functions such as clearing away heat, moistening the lungs, and quenching thirst. However, in order to facilitate storage and transportation, vendors often pick the fast-ripening persimmons in advance, and then use "ethephon" to ripen them before they are put on the market to remove their astringency. >>Persimmons are nutritious and delicious. Although there are many benefits to eating persimmons, there are a few things you need to be reminded of: Do not eat persimmons on an empty stomach because persimmons contain more tannic acid and pectin, which will be absorbed by the stomach acid on an empty stomach. Hard lumps of varying sizes are formed. If these lumps cannot reach the small intestine through the pylorus, they will remain in the stomach and form gastric persimmon stones. Small gastric persimmon stones initially look like apricot kernels, but they will accumulate and become larger.

If the gastric persimmon stones cannot be discharged naturally, it will cause gastrointestinal obstruction, causing symptoms such as severe pain in the upper abdomen, vomiting, and even vomiting of blood. Gastric persimmon stones as big as a fist have been found during surgery. If the stomach has a "bottom", the formation of gastric persimmon stones can be avoided. Persimmon skin cannot be eaten. Some people feel that eating persimmons while chewing the skin is more delicious than eating persimmons alone. In fact, this way of eating is unscientific. Because most of the tannic acid in persimmons is concentrated in the skin, it is impossible to remove all the tannic acid from the persimmons when they are deastringent. If you eat the persimmons with the skin, it is more likely to form stomach stones, especially if the astringency removal process is not perfect. At this time, the skin contains more tannic acid. Do not eat them with crabs, fish, shrimps and other foods containing high protein. According to traditional Chinese medicine, crabs and persimmons are cold foods, so they cannot be eaten together. From the perspective of modern medicine, crabs, fish, and shrimps containing high protein can easily solidify into blocks under the action of tannic acid, which is stomach persimmon stone. People with diabetes should not eat persimmons because they contain 10.8% of sugars, most of which are simple disaccharides and monosaccharides (such as sucrose, fructose, and glucose). Therefore, they are easily absorbed after eating, causing blood sugar to rise. For people with diabetes, especially those with poor blood sugar control, it is even more harmful. Enough is Enough: The tannic acid in persimmons can form compounds with calcium, zinc, magnesium, iron and other minerals in food that cannot be absorbed by the body, making these nutrients unavailable. Therefore, eating more persimmons can easily lead to a deficiency of these minerals. And because persimmons contain more sugar, people will feel fuller when eating persimmons than eating the same amount of apples and pears, which will affect appetite and reduce meal intake. It is generally believed that it is appropriate to eat no more than 200 grams of persimmons at a time without fasting. Rinse your mouth after eating. Persimmons are high in sugar and contain pectin. After eating persimmons, some of them always remain in the mouth, especially between the teeth. Coupled with the weakly acidic tannic acid, it can easily cause erosion to the teeth and form dental caries. Therefore, it is advisable to drink a few mouthfuls of water or rinse your mouth in time after eating persimmons. There are some red persimmons on the market that look very attractive, but they don’t taste sweet at all. They are probably ripened using hormones. Since it’s hard to tell them apart from the outside, it’s recommended that you buy one to try before deciding whether to buy more. The reason why persimmons are astringent is that they contain more soluble tannins, which have an astringent effect on the oral and tongue mucosa. The purpose of using a ripening agent to artificially remove astringency is to convert soluble tannins into insoluble tannins, so that the persimmons will lose their astringency when eaten. Ethephon currently used on the market is a common ripening agent, and the ethylene it releases can make persimmons ripen quickly. Generally, vendors will dilute ethephon with water and apply it with a small brush on the bottom of the persimmons. Within 3 days, the persimmons will turn from hard to soft, and the color will become redder and redder. They will look no different from mature persimmons. Experts remind: Eat seasonal fruits to ripen them. Fruits are tasteless and have no nutrients. Trace amounts of ethephon generally do not cause harm to the human body. However, if you want to ripen green persimmons in order to market them too early, you will need a large amount of ethephon, which will leave residues in the fruits. Too much, long-term consumption will interfere with the human endocrine system and endanger health. When consumers eat persimmons, if they find that the color is good-looking but the taste is very light, it means that a ripening agent has been used. You should also pay attention when eating ripe persimmons. Because the tannic acid contained in them combines with iron, it will hinder the absorption of iron, so people with iron deficiency anemia should eat less. In addition, persimmons should not be eaten on an empty stomach or when eating crabs and sweet potatoes. It is not advisable to eat too much each time, otherwise gastric persimmon stones may occur, causing gastric mucosal ulcers and even bleeding. The material basis that causes the astringent taste of astringent persimmons is tannic acid (also known as tannic acid). Persimmons contain a lot of carbohydrates, 10.8 grams per 100 grams of persimmons, which are mainly sucrose, glucose and fructose. This is why people think persimmons are very sweet. There are not many other nutrients in persimmons, and they only contain a small amount of fat, protein, calcium, phosphorus, iron and vitamin C. 1. Do not eat persimmons on an empty stomach because persimmons contain a lot of tannic acid and pectin. On an empty stomach, they will form hard lumps of varying sizes under the action of gastric acid. If these hard lumps cannot reach the small intestine through the pylorus, they will remain in the stomach. Stomach persimmon stone is formed in it. Small gastric persimmon stones initially resemble apricot kernels, but will accumulate and become larger. If the gastric persimmon stones cannot be discharged naturally, it will cause gastrointestinal obstruction, causing symptoms such as severe pain in the upper abdomen, vomiting, and even vomiting of blood. Gastric persimmon stones as big as a fist have been found during surgery. If the stomach has a "bottom", the formation of gastric persimmon stones can be avoided.

>>>Green persimmons can lower cholesterol 2. Do not eat more than 200 grams at a time. The tannic acid in persimmons can form compounds with calcium, zinc, magnesium, iron and other minerals in food that cannot be absorbed by the human body, making these nutrients unable to be absorbed. Therefore, eating more persimmons can easily lead to a lack of these minerals. And because persimmons contain more sugar, people feel fuller when eating persimmons than when eating the same amount of apples and pears, which affects appetite and reduces meal intake. It is generally believed that on a non-fasting basis, it is appropriate to eat no more than 200 grams of persimmons each time. 3. Rinse your mouth after eating. Persimmons are high in sugar and contain pectin. After eating persimmons, some of them will always remain in the mouth, especially between the teeth. Coupled with the weakly acidic tannic acid, it can easily cause erosion to the teeth. It can cause dental caries, so you should drink a few mouthfuls of water or rinse your mouth in time after eating persimmons. There are some red persimmons on the market that look very attractive, but they don’t taste sweet at all. They are probably ripened using hormones. Since it’s hard to tell them apart from the outside, it’s recommended that you buy one to try before deciding whether to buy more. 4. Persimmon skin cannot be eaten. Some people feel that eating persimmons while chewing the skin is more delicious than eating persimmons alone. In fact, this way of eating is unscientific. Because most of the tannic acid in persimmons is concentrated in the skin, it is impossible to remove all the tannic acid from the persimmons when they are deastringent. If you eat the persimmons with the skin, it is more likely to form stomach stones, especially if the astringency removal process is not perfect. At this time, the skin contains more tannic acid. 5. Avoid eating them with crabs, fish, and shrimps. According to traditional Chinese medicine, crabs and persimmons are cold foods, so they cannot be eaten together. From the perspective of modern medicine, crabs, fish, and shrimps containing high protein can easily solidify into blocks under the action of tannic acid, which is called gastric persimmon stone. People with diabetes should not eat them. Persimmons contain 10.8% of sugars, most of which are simple disaccharides and monosaccharides (such as sucrose, fructose, and glucose). Therefore, they are easily absorbed after eating, causing blood sugar to rise. high. For people with diabetes, especially those with poor blood sugar control, it is even more harmful.