1, anemic person
Persimmon contains tannin, which is easy to combine with iron, thus hindering the body's absorption of iron in food, so anemia patients should eat less. Persimmons should not be eaten when taking iron. Tannic acid in persimmon combines with iron to form precipitate, which can cause gastrointestinal discomfort and even colic, and at the same time affect the absorption of iron, making the situation of anemia more serious.
2. People with diabetes
Persimmon contains 10.8% sugar, and most of them are simple disaccharides and monosaccharides (sucrose, fructose and glucose are such), so it is easy to be absorbed after eating, which makes blood sugar rise. For diabetics, especially those with poor blood sugar control, eating persimmons seriously affects their condition.
3. People with a bad stomach
Persimmon contains more tannic acid and pectin. If a person with a bad stomach eats persimmon, it will increase the burden on the stomach and intestines. Moreover, persimmon is cool, and eating more will easily hurt the spleen and stomach. Therefore, people with a bad stomach should not eat persimmon. And those patients with chronic gastritis and subtotal gastrectomy should also be careful not to eat persimmons.
4. Lactating women
Breast-feeding women generally need to pay special attention to their diet to avoid adverse effects on themselves and their babies. For breast-feeding women, it is not suitable to eat persimmons. Eating persimmons may cause constipation for new mothers and may also cause eczema for babies.
5. Precautions for eating persimmons
1. Don't eat persimmon on an empty stomach, and don't eat persimmon skin to avoid the formation of stomach persimmon stones.
2. Persimmon contains a lot of compounds and sugar. Eating too much will easily affect appetite and cause satiety, so don't eat too much.
3. Persimmons are high in sugar, which will corrode teeth and form dental caries, so it is recommended to rinse your mouth immediately after eating.
4. Persimmon should not be taken with crabs, fish, shrimp, kelp, laver, sauerkraut, black dates, wine, vinegar, goose, crabs, sweet potatoes, eggs and radishes.
6, persimmon purchase instructions
7. Soft persimmon and hard persimmon
1, soft persimmon
Generally speaking, the skin of soft persimmon is orange-red, soft and sweet. When purchasing, we should pay attention to the overall softness, and those who are hard and soft are not good.
2. Hard persimmon
Hard persimmon skin is green, hard but not brittle, and the sweetness is slightly worse. When purchasing, try it by hand, and it is better to feel hard.
8. Choose persimmons according to the storage time.
1, eat right away
If you want to buy it, you can buy enough soft persimmons. This kind of persimmon is naturally astringent, thin-skinned, juicy and sweet, but it is too soft to carry and store, and the storage time is not long.
2. Eat later
If you buy persimmons and are ready to eat them for a while, you can buy raw persimmons and store them in a ventilated and cool place for a long time;
3, eat for a long time
If you want to buy persimmons to eat for a period of time, you can buy boiled persimmons, which are picked from raw persimmons and put on the market with warm water, alcohol, phosphorus dioxide and other methods. The pulp is crisp and sweet, and can be kept for about a month.
9. Look at the varieties and choose the persimmons you like to eat.
1, persimmon with flat flowers
The so-called "copper basin persimmon" is medium-sized, about 3-4 per 500g, oblate, with concave upper part, flat bottom, orange-red peel, orange flesh color, soft and dense, seedless, juicy and sweet, and the best quality.
2. Niuxin persimmon
The appearance is like the heart of a cow, the epidermis is orange, with a small amount of fruit powder, the meat is thicker, the juice is less, but the taste is sweet.
3. High-piled persimmons
Small in size, Fiona Fang in fruit shape, thin in skin, orange in color, juicy, sweet and seedless.
4. Fire persimmon
The fruit is small, round, orange-red, thin-skinned, juicy, sweet and pitted.
5. Cover persimmon or persimmon.
The main producing area is the suburbs of Beijing and its nearby areas. The fruits are large, about two per 500g, oblate, and there is a tray near the pedicle 1/3, which is shaped like a lid, so it is called Gai persimmon. It is also called a persimmon because it looks like two persimmons together. The peel is orange, the fruit surface is smooth and slightly shiny, with a small amount of fruit powder, the flesh is light, without spots and seedless, and it tastes sweet and juicy after astringency.