Persimmon is a cold food.
Chinese medicine believes that persimmons are sweet, cold and slightly astringent, and belong to the lung, spleen, stomach and large intestine meridian. It has the ability to moisturize the lungs, remove phlegm, clear heat and produce fluids, astringe the intestines and stop dysentery, strengthen the spleen and benefit the stomach, produce fluids and moisturize the intestines, cool the blood and stop bleeding and other effects. However, persimmons are cool and should be eaten sparingly.
Information:
Nutritional value
Persimmon is a fruit that people like to eat, sweet and creamy, nutritious, many people also like to eat frozen persimmons in the winter, don't have a taste. Persimmons have high nutritional value, rich in carotene, riboflavin, vitamins and other trace elements. Containing vitamins and sugar than the average fruit is about 1-2 times higher. If a person a day to eat 1 persimmon, the intake of vitamin C can basically meet half of the day's needs. Therefore, eating some persimmons is very beneficial to human health.
The Chinese medicine believes that it is sweet, cold and slightly astringent, belonging to the lungs, spleen, stomach and large intestine meridian. It has a variety of effects such as moistening the lungs and resolving phlegm, clearing heat and generating fluids, astringing the intestines and stopping dysentery, strengthening the spleen and stomach, generating fluids and moistening the intestines, cooling the blood and stopping bleeding. However, persimmons are cool and should be eaten sparingly.
Sweet persimmons can be eaten directly, astringent persimmons need to be artificially astringent before eating. The method of astringency is generally placed for a period of time, and soaked in warm water or lime water and other methods. In addition to fresh food, persimmons can be made into persimmon cakes after the whole persimmon is dried in the sun.
The outside of the persimmon cake has a layer of white powder called persimmon cream. Persimmon cream is not a starch, but consists mainly of crystals formed from glucose condensed from the internal ooze. These crystals do not easily combine with moisture in the air, so the surface of the persimmon cake usually remains dry. This also facilitates the preservation of persimmons. Persimmons can also be made into persimmon wine, persimmon vinegar, processed into dried persimmons, persimmon powder, persimmon cream, persimmon tea, frozen persimmons, and so on.
In the north, especially in some areas of Shandong, there are persimmons to make persimmon pancakes.
In northeastern China, due to the persimmon is not easy to transport and storage, winter generally put the persimmon outdoors, with very low temperatures to the persimmon frozen into ice, known as frozen persimmons, and then transport and storage. Due to the frozen persimmon is extremely hard, generally put into the water before eating, through the heat exchange, so that the temperature of the frozen persimmon rise, soften, easy to eat, this process is called the frozen persimmon. Frozen persimmons that have been melted and frozen persimmons that have not been melted have a big difference in taste, and some people eat cold, hard frozen persimmons directly, another flavor.
If the persimmons are not ripe yet, you can use a cardboard box with some green apples or pears in it to encourage the persimmons to ripen. This is also a good idea.
Persimmon nutritional value is very high, rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, zinc.
Tannins in persimmons can form compounds with calcium, zinc, magnesium, iron and other minerals in food that can't be absorbed by the body, so these nutrients can't be utilized, so eating more persimmons is likely to lead to a lack of these minerals. And because persimmons contain more sugar, so people eat persimmons than eating the same amount of apples, raw pears more satiety, which will affect the appetite, and reduce the intake of regular meals. It is generally considered appropriate to eat no more than 200 grams of persimmons at a time without fasting. Persimmons contain more pectin, tannic acid, the above substances and are able to chemical reaction with gastric acid to generate difficult to dissolve the gel block, thus forming stomach stones.
The immature fruit contains tannin. Astringent persimmons persimmons contain a lot of carbohydrates, each 100 grams of persimmons contain 10.8 grams, which is mainly sucrose, glucose and fructose, which is the reason why we feel that persimmons are very sweet. Fresh persimmons are high in iodine and can prevent and treat endemic goiter.
Persimmon is rich in pectin, which is a water-soluble dietary fiber, has a good laxative effect, for the correction of constipation,
Maintaining the normal growth of intestinal flora has a very good effect. Physical laborers eat more large persimmons: it has anti-inflammatory and decongestive effect, can improve blood circulation, promote tendon inflammation and trauma recovery.
Persimmon's signature nutrients are very rich, compared with apples, in addition to zinc and copper content of apples higher than persimmons, other components are persimmons prevail. Foreign proverb cloud "an apple a day, the doctor away from me." However, in terms of preventing cardiovascular sclerosis, persimmons are far more effective than apples, and are known as the king of heart-healthy fruits. So "a daily apple, not as good as a daily persimmon".