Persimmon cake is a famous snack in China, with a sweet and soft taste and high nutritional value, containing about 1 to 2 times more vitamins and sugar than ordinary fruits. According to legend, more than 300 years ago, after Li Zicheng claimed the throne of Xi'an, the people of Lintong used fire crystal persimmons mixed with flour, branded into persimmon flour cake to comfort the volunteer army, very much praised by the volunteer soldiers. Later, in order to commemorate Li Zicheng and the volunteers, every year when the persimmons are ripe, the people of Lintong households to cook some persimmon flour cake to eat. Over time, it evolved into today's Huang Gui persimmon cake.

Persimmon cakes, like many snacks, are naturally harmful to eat more. People with poor gastric digestion and those with cold bodies are not suitable for eating persimmon cakes. But eating persimmon cakes can supplement some trace elements, but can not eat more. Because persimmon cake outside the white material contains lime (to eat, remember to buy quality assurance, good quality), eat more bad. Persimmon cake is people prefer to eat dried fruit, sweet and creamy, nutritious, unique flavor. Persimmon cake is very high in nutritional value, containing vitamins and sugar than the average fruit about 1 to 2 times higher.

In the fresh persimmon contains a lot of water, but also contains glucose and fructose, etc., when it is sun-dried into persimmon cake, the water gradually evaporated, the glucose and fructose contained in the pulp with the penetration of the epidermis come up, the nature of these two kinds of sugar is not the same, the fructose is very sweet in flavor, easy to absorb the water, in its penetration of the persimmon cake's surface, then grab the moisture in the air, adhering to the persimmon cake's surface, similar to the syrup outside of the preserves, the glucose and fructose. candied fruit outside the syrup, glucose sweet flavor is not if sugar, but not easy to grab the moisture in the air, it penetrates the persimmon cake on the surface, it becomes a layer of white powder, just to the adherence of the fructose wrapped around, so that the whole persimmon cake is dry, it turns out that this layer of white powder is glucose powder.

Raw material alias: rice fruit, monkey jujube, Zhentoujia. According to legend, more than 300 years ago, Li Zicheng claimed the throne of Xi'an, Lintong people with fire crystal persimmons mixed with flour, branded into persimmon flour cakes to comfort the volunteer army, very popular with the volunteer soldiers praised. Later, in order to commemorate Li Zicheng and the volunteers, every year when the persimmons are ripe, Lintong people's families have to cook some persimmon flour cake to eat. Over time, it evolved into today's Huang Gui persimmon cake.

The persimmon cake is mainly produced in Gongcheng Yao Autonomous County, Guangxi Zhuang Autonomous Region, China, and has been cultivated and processed for more than 400 years. Gongcheng persimmons are beautiful, brightly colored, large, thin-skinned, thick and coreless, sweet and tasty, and are the best of all persimmons. Moon persimmon cake (also known as moon persimmon red cake) sweet as syrup, shaped like a full moon, red and translucent flesh, soft flesh, sweet and fragrant, has always been the history of the court tribute, but also the Guangxi Zhuang Autonomous Region's traditional export of famous products, y Japan, South Korea, Southeast Asia countries and the Mediterranean coast countries consumers welcome and love.

Features: The persimmon flour cake made of fire-crystal persimmons mixed with flour is golden and soft, sweet but not greasy, and fragrant.

Nutritional value

Golden color, persimmon noodles sticky sweet, yellow cinnamon aroma.

The Huang Gui Persimmon Cake at Lao Xu's house on Hui Min Street is more authentic and costs 1.5 yuan a piece.

Is it a good idea to eat more persimmon cakes?

Because persimmon cakes contain more tannin and pectin, eaten on an empty stomach, they will form hard lumps of varying sizes under the action of stomach acid, if these hard lumps can not pass through the pylorus to reach the small intestine, it will be retained in the stomach to form a persimmon stone, a small persimmon stone initially such as an apricot kernel, but it will be more and more large. If the persimmon stone can't be discharged naturally, then it can cause obstruction of the digestive tract and symptoms such as severe pain in the upper abdomen, vomiting, and even vomiting of blood, which has been found to be as big as a fist during surgery.

Persimmon cake in the tannins can be food with calcium, zinc, magnesium, iron and other minerals to form compounds that can not be absorbed by the body, so that these nutrients can not be utilized, so eat more persimmon cake easily lead to the lack of these minerals. And because it contains more sugar, so people eat persimmon cake than eating the same number of apples, raw pears more satiety, which will affect the appetite, and reduce the intake of regular meals.

Persimmon cake contains high sugar, and contains pectin, after eating there is always a part of the mouth to stay, especially in the teeth, coupled with weak acidic tannins, it is easy to erode the teeth, the formation of dental caries, so it is advisable to drink a few mouthfuls of water, or rinse your mouth in a timely manner after eating.

Nutritional element analysis:

Calories 250 kcal protein 1.8 g fat 0.2 g carbohydrates 62.8 g

Dietary fiber 2.6 g vitamin A 48 micrograms of carotene 290 micrograms of thiamine 0.01 mg

Nic acid 0.5 mg vitamin E 0.63 mg calcium 54 mg phosphorus 55 mg

Potassium 339 milligrams sodium 6.4 milligrams magnesium 21 milligrams iron 2.7 milligrams

Zinc 0.23 milligrams selenium 0.83 micrograms copper 0.14 milligrams manganese 0.31 milligrams