Persimmons are black inside because they have gone bad. Persimmon contains a certain amount of tannic acid. During the ripening process, these tannins will gradually transform into persimmon sugar. When the persimmon is over-ripe, these tannins will also turn the persimmon pulp into dark brown. At this time, the composition of persimmon has not changed and it can be eaten.

In addition, black-hearted but not rotten can be eaten. There are several cases in which persimmons turn black. If persimmon blackens because of the seed coat left by itself, or because of over-ripe oxidation, it can continue to be eaten. If the persimmon fruit pulp is obviously softened and rotted, and a large area is necrotic and black, it means that it is contaminated by bacteria, which leads to the deterioration of the pulp and carries a lot of harmful substances, so it can no longer be eaten.

Matters needing attention in persimmon consumption

1, it is not suitable for people with poor digestive function: people with low gastric motility such as diarrhea of spleen and stomach, loose stool, chronic gastritis, delayed emptying and dyspepsia should eat carefully after subtotal gastrectomy. Patients with gallstones should avoid eating or eat less.

2. Cooked persimmons contain more sugar, including sucrose, glucose and fructose. And people with diabetes should not eat.

3. Persimmons are not allowed to eat if they are cold, weak, cold and cold, postpartum, lying-in women and menstruating women. Persimmon contains tannin, which is easy to combine with iron, thus hindering the absorption of iron in food, so patients with iron deficiency anemia should eat less.