It's hard to wait until the persimmon season is ripe in large quantities, but I heard that persimmon and yogurt eat together will be poisoned, still can not let people eat persimmons well? In fact, what is the nutritional value of persimmons and yogurt? They eat together will really be poisoned? What do you need to pay attention to when you eat persimmons?

What is the nutritional value of persimmons and yogurt?

As a common fruit, persimmons are rich in carbohydrates, vitamin C (close to the content of vitamin C in oranges), carotene, potassium and dietary fiber and other nutrients, as well as organic acids, flavonoids and other components, which can stimulate the human body to stimulate the secretion of the digestive glands, enhance appetite, and facilitate the digestion of food.

As for yogurt, it not only has a high protein content (≥2.9%), but also retains a large number of lactic acid bacteria, as well as metabolites of beneficial bacteria and other active ingredients, which have the effect of regulating intestinal flora, enhancing immunity, improving the absorption rate of calcium, iron, etc., and making proteins easier to digest and absorb.

"Persimmon + yogurt" will occur poisoning, is it true?

First of all, it has to be mentioned that some persimmons are astringent, this astringency is from the persimmon tannin (also known as ellagic acid, tannic acid, gallic acid), tannin is divided into soluble and insoluble two kinds of soluble tannins and proteins combined to produce an insoluble precipitate, in the gastrointestinal can not be decomposed.

When we eat persimmons, tannins in persimmons can combine with salivary proteins or mucosal proteins in the mouth to generate a precipitate, forming a sense of astringency, which is the astringent flavor we feel.

Tannins may also combine with proteins (including proteins in food, digestive enzymes in the stomach, gastric shedding epithelium, etc.) under the action of gastric acid to form an insoluble complex, which is difficult to dissolve in water, and then precipitate in the stomach, and then if it combines with pectin, dietary fiber and other components, it will form gastric stones, which may result in obstruction of the digestive tract and produce abdominal pain and other discomforts.

Then, if a large number of tannins persimmon and yogurt together, persimmon tannins and yogurt in the protein will be combined into an insoluble complex, resulting in gastric discomfort, which may be rumored "persimmon + yogurt" will be poisoned.

However, not all persimmons contain a lot of tannins, the content of tannins in persimmons and persimmons ripeness and varieties and so on. Persimmons are generally high in tannin when they are unripe, and the amount of soluble tannin decreases during the ripening process.

And, the persimmons sold on the market today are generally de-astringentized, with much lower levels of ellagic acid. If you choose to eat ripe persimmons, and do not eat a lot of them at once, you do not have to worry about stomach stones or other toxic problems.

The problem is not that you can't eat persimmons and yogurt (or other protein-containing foods such as seafood) together, but that some persimmons contain "tannins".

Eating persimmons should pay attention to a few issues:

1. Pick ripe persimmons to eat. Unripe persimmons contain more ellagic acid, it is best not to eat on an empty stomach.

2. Don't eat a lot of persimmons at once.

3. Some special people try not to eat persimmons. For example: people with excessive gastric acid secretion, patients with gastric ulcers and so on.

(This article picture from the network)

Author: Liu Pingping, dietitian & columnist