Persimmons are usually reddish brown or orange in appearance. It grows on trees like plums. It looks like a small flat tomato with a calyx on it. Persimmons are divided into astringent and non-astringent varieties, and the latter is sweet and pleasant. In order to avoid the bitter taste of persimmon, the lighter varieties are only eaten when they are very mature, usually peeled.
Persimmon is rich in vitamin A, and one serving of persimmon (168g) can provide 55% of the daily vitamin A requirement ... vitamin C content is the second, providing 265,438+0% of the daily requirement.
In addition, persimmon also contains a lot of manganese, which is an auxiliary factor of superoxide dismutase, which can help maintain healthy mucosa and skin and reduce the risk of lung cancer and oral cancer.
Persimmon is also an excellent fiber source, which helps to keep the regulation function of digestive system good; Its vitamin B group, together with copper and phosphorus, stabilizes human metabolism.
Persimmon is low in calories and contains various plant nutrients, flavonoids and antioxidants, such as catechins. These substances have antibacterial and anti-inflammatory effects, and can also prevent small blood vessel bleeding. Catechin and betulinic acid in persimmon can inhibit the growth of tumor. Other powerful antioxidants found in persimmons include β-carotene, lycopene, lutein and cryptoxanthin. Its zeaxanthin component is absorbed into the eyes, which helps to filter light.
But eat persimmon in moderation, because persimmon contains fructose, and excessive consumption may be harmful to health.
A study on 20 12 shows that persimmon is one of the few foods that can kill breast cancer cells without harming normal breast cells. Scientists attribute this to the flavonoid fisetin, which exists in some fruits and vegetables, especially persimmons.
Festudone is also considered as an important contributor to the eradication of colon cancer and prostate cancer cells.
On persimmon, 1607, explorer John Smith wrote in Jamestown, Virginia, USA: "This kind of fruit is like medlar; It is green first, then yellow, and red when it matures. When the fruit is not ripe, it tastes very astringent and unbearable; But once cooked, it is as delicious as apricots. "