Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus and iron. The content of vitamins and sugar is about 2 times higher than that of common fruits1~.

Persimmon is a kind of cake-like food made by artificially drying persimmon, also known as persimmon and persimmon, which can be used as snack stuffing. The color is gray, the cross section is golden yellow, translucent, gelatinous, soft and sweet, sweet and wet, non-toxic, moistening the heart and lungs, relieving cough and phlegm, clearing away heat and quenching thirst, strengthening the spleen and astringing the intestines.

Persimmon is peeled and naturally dried in the sun. Persimmon is more nutritious than persimmon, and many nutrients, including dietary fiber, minerals and vitamins, are higher than persimmon. In addition, persimmon is safer than persimmon. The skin of fresh persimmon contains a lot of tannic acid, but the persimmon has been removed. In addition, persimmons have stronger health care functions.