nutritive value
Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine and calcium. Its mineral content exceeds that of apples, pears, peaches and other fruits. Persimmon is not only nutritious, but also has high medicinal value. Persimmon is rich in dietary fiber and has a good laxative effect; Persimmon is cold, which has the effects of clearing away heat and moistening lung, promoting fluid production to quench thirst, relieving cough and resolving phlegm. In addition, persimmon leaves are boiled with water, which can promote human metabolism and lower blood pressure.
Mature persimmons contain 15% sugar, 1.36% protein, 0.57% fat, crude fiber, carotene, calcium, phosphorus, iron and other elements, especially vitamin C, which is 2 times higher than that of ordinary fruits.
Edible efficacy
1, stop bleeding and cool blood: fresh persimmon has the effect of cooling blood and stopping bleeding; Persimmon leaves have hemostatic effect and can be used to treat hemoptysis, hematochezia, hemorrhage and vomiting blood.
2, moistening the lungs and resolving phlegm to quench thirst: clearing away heat and dryness, moistening the lungs and resolving phlegm, softening and resolving stagnation, quenching thirst and promoting fluid production, strengthening the spleen, treating dysentery and stopping bleeding.
3. Promoting blood circulation and lowering blood pressure: Persimmon helps to lower blood pressure, soften blood vessels, promote blood circulation and diminish inflammation, and improve cardiovascular function.
4, hangover: Persimmon can promote the oxidation of alcohol in the blood and reduce the harm of alcohol to the body.