Persimmon has the functions of moistening lung, astringing intestine and stopping bleeding. Persimmons are rich in nutrition. Every 100g persimmon is rich in protein, fat, phosphorus, calcium, iron and other components, as well as vitamin C and carotene.
After processed into persimmon or persimmon cake, we can eat it directly. First, it is easy to preserve and not easy to deteriorate. Second, it tastes better. At the same time, we can also use it to make wine and vinegar. It has high medicinal value in clinic.
Traditional Chinese medicine believes that it has the functions of moistening lung, astringing intestine and stopping bleeding, and is often used to treat various blood syndromes, such as cough with blood in phlegm; Vomiting blood and urinating; There is also diarrhea caused by intestinal wind, even if blood and hemorrhoids bleed. We can use all the bleeding caused by this fever.
It can also relieve cough and expectoration caused by bronchitis and pneumonia. But eating persimmons has some taboos. First, you can't eat on an empty stomach. Because eating on an empty stomach is particularly easy to damage the spleen and stomach, eating a lot for a long time is easy to form persimmon stones!
Persimmon contains a lot of nutrients, which can moisten intestines and tonify deficiency, but it is sour after all: 1. Avoid eating with similar astringent foods, such as pomegranate and spinach containing calcium oxalate; 2, it is not recommended to eat with seafood, it is easy to form calcium or protein precipitation, or it is easy to form stones; 3, it is not recommended to eat with sweet and sour foods, such as red dates, sweet potatoes, etc., which may easily lead to gastrointestinal stagnation after eating.