Mangji persimmon pulp is rich in dietary fiber, sugar, vitamins and mineral elements such as magnesium, calcium, phosphorus and potassium. It has a good nourishing effect on the body, and has a good recuperating effect on weakness, illness and malnutrition.
Every 100 grams of edible parts contains 0.66 grams of protein, 0.2 grams of fat, and 0/7 grams of sugar/kloc-,and produces 67 kilocalories. The vitamin content is comprehensive. Besides B vitamins, it also contains vitamin A, vitamin E and vitamin C..
Extended data:
Selection method
Look at the color of the pedicel: When selecting mangji persimmon, be sure to pay attention to the color of the leaf petal below the pedicel. The greener the leaf petal, the fresher it is. If the color turns brown or black, it means that the mangosteen has been placed for a long time and is not fresh.
Pinch the shell: press it gently with your thumb. The shell is elastic. If the pressed place can recover immediately, it means it is fresh. If the shell is too hard to press, put the mangosteen back in its original place decisively.
Count the pedicels at the bottom: there are 4 to 8 pedicels at the bottom of Mangji persimmon, and the number of pedicels is the same as that of pulp. The more pedicels, the more pulp.
References:
Baidu encyclopedia-mangji persimmon