The benefits of eating persimmons
1 heat and cough
The persimmon on the dried persimmon has the effect of clearing away heat and moistening, resolving phlegm and relieving cough, and has obvious curative effect on lung hyperactivity cough, throat sore throat, mouth tongue sores embolism;
2 reduce gas cough
Persimmon has a good therapeutic effect on nausea, whooping cough and nocturia;
3 blood pressure to stop bleeding, anti-bacterial anti-inflammatory
Persimmon leaves made of tea, often drinking, can improve the body's metabolism, facilitate urine, pass stool, purify the blood, make the body tissue cells resuscitated, and have benefits in stabilizing and lowering blood pressure, softening blood vessels, preventing arteriosclerosis, and reducing inflammation;
4 Suitable for thyroid patients
Fresh persimmons contain high levels of iodide, and patients with goiter have a certain amount of palliative effects.
5 prevention and treatment of constipation, acne
Edible persimmons can reconcile the gastrointestinal system and have certain benefits for the prevention and treatment of constipation and hemorrhoids embolism.
6 hangover
Persimmon can promote the oxidation of alcohol in the blood, help the body excrete alcohol, reduce the harm of alcohol on the body.
7 Improve cardiovascular function
Persimmon can help lower blood pressure, soften blood vessels, increase coronary flow, and can reduce blood flow and improve cardiovascular function.
How to eat persimmon
—— (Here is an overview of the clever way to eat, slowly look:)
1. Fresh food. After the cream is cooked, pick it up and eat it.
2. Dried persimmons. Cut off the skin, drying and dew, and kneading and squashing. As the moisture in the flesh evaporates, a layer of white cream-like glucose powder oozes from the outside. The persimmon cream is white, the brown flesh of the cake is soft, sweet and soft, and the color is double. good.
3. Frozen persimmon. In winter, when you eat persimmons, you can put them in cold water to “pick and pull†and become soft. The sweet juice is sucked into the mouth and is cool and delicious.
4. Face persimmon. Will be kaki and surface pancakes, sweet yellow color.
5. Milk persimmon. Make persimmon and milk powder into persimmon ice cream.
6. Mix the persimmon. Mix ripe persimmon and fried flour together and mix it with fried noodles as a meal.
7. Persimmon wine. Persimmon vinegar can be brewed by itself, so folk called persimmon as "wooden grain."
Persimmons are more supportive than persimmons
China is the country with the largest persimmon cultivation area and the highest yield. Persimmon is rich in nutrients, containing sucrose, glucose, fructose, calcium, phosphorus, iron, various vitamins and trace elements. Fresh persimmon contains a large amount of iodine, which is very helpful in preventing goiter. Pocket kitchen public number: koudaichufang.
Persimmon is a peeled persimmon that is air dried in the sun. Among them, the persimmon made from "Fuping Jianshi" has the best quality and is sold well at home and abroad. In general, persimmons have better nutrition than persimmons, and many nutrients, including dietary fiber, minerals, and vitamins, are higher than persimmons. Every 100 grams of fresh persimmons contains 9 milligrams of calcium, while persimmons have 54 milligrams; fresh persimmons have 9 milligrams of iron, and persimmons have 21 milligrams. After persimmon processing into dried persimmons, vitamin A content also increased from 20 micrograms to 48 micrograms. However, there is a loss of vitamin C. In addition, persimmons are safer than persimmons. The skin of fresh persimmons contains a large amount of tannin, which has been removed. In addition, persimmons have stronger health care functions. The white frost on the surface of the persimmon is a sugar substance that precipitates during the production process and can treat throat dryness, mouth sores, and lung hyperactivity.
Persimmon selection
How to choose soft persimmon and hard persimmon?
1, soft persimmon
In general, the soft persimmon has a reddish-brown skin, soft and sweet, and it should be noted that the whole is soft and soft when it is purchased, and hard and soft is not good.
2, hard persimmon
Hard persimmon skin is green, hard but not brittle, sweetness is slightly worse, when you try to buy by hand, hard to feel better.
Look at the storage time and pick persimmons
1, eat immediately
If you want to buy it, you can buy enough soft persimmons. This kind of persimmon naturally loses its astringency on the trees. The skin is thin, juicy, and sweet. However, the persimmon is too soft to carry and store. The storage time is not long;
2, late to eat
If you buy a persimmon and eat it for a period of time, you can buy fresh persimmons and store them in a cool and ventilated place for a longer period of time.
3, eat for a long time
If you want to buy a persimmon to eat for a period of time, you can buy persimmon persimmon, it is picked after the raw persimmon with warm water, alcohol, phosphorus dioxide and other methods of astringent put on the market, crisp flesh, sweet, can be put for about a month.
Look at the variety and choose the favorite persimmon
1, flat flower persimmon
The so-called “Potash Persimmon†is a medium-sized individual with about 3-4 per 500g. It is oblate and flat, with a depressed upper part and a flat bottom. The skin is orange-red, orange and flesh-colored, soft and dense, and has a seedless and juicy taste. The best quality.
2. Niu Xinshi
The appearance of a heart like a cow, the skin is orange, with a small amount of fruit powder, thicker meat, less juice, but the taste is sweet.
3, high pile persimmon
Smaller head, fruit-shaped radius, thin skin, color orange, juice, sweet, non-nuclear.
4, fire persimmon
The fruit is small, the pile is round, the color is orange, the skin is thin, the juice is more, the taste is sweet, there is nucleus.
5, cover persimmon or persimmon
The main production area is in the suburbs of Beijing and its surrounding areas. The fruit is large, about two per 500 grams, flat and round, and the pedestal near the pedestal has 1/3 part, the shape is covered, so it is called cover persimmon; The kaki is also called Hikiki. Orange peel, the fruit surface is smooth and slightly shiny, and with a small amount of fruit powder, pale flesh, no spots, no core, after the astringent taste sweet, juice more.
Persimmon Food
1 should not eat on an empty stomach
The concentration of gastric acid during starvation is high, and the persimmon contains a large amount of tannins, colloids and soluble astringents. If met with high concentrations of stomach acid, it may form stones. If the stones become large, it will block the pylorus and increase the stomach pressure. Causes bloating and stomachache. In severe cases, it can cause stomach stones, gastric ulcers, stomach bleeding, and gastric perforation.
2 should not eat in large quantities
Persimmons have a high sugar content, and they are harmful to teeth and mouth, and affect appetite. In addition, the tannins of persimmons also affect the body's absorption of calcium, magnesium, etc., which can easily lead to malnutrition.
3 should not eat together with the skin
Some acid in the persimmon precipitate mainly in the persimmon skin, even with the skin to eat virtually increase the incidence of the disease, prone to abdominal pain, nausea embolism.
4 should not eat with crabs
Persimmons and crabs are cold, both with food, cold and hurt the spleen and stomach. Crabs are rich in protein. When eating persimmons, they eat crabs. The proteins in the crabs meet with the tannic acid in the persimmons. They can coagulate in the human stomach and become lumps that are difficult to digest and absorb. There are abdominal pain, vomiting, or diarrhea. symptom.
5 should not eat with sweet potato
Sweet potato contains more starch, and people will have a lot of stomach acid after eating. If you eat some more persimmons, the tannins and cellulose in the persimmon will precipitate under the action of stomach acid.
The sediments accumulate together and form agglomerates that are insoluble in water. They are difficult to digest and difficult to excrete. People are prone to get stomach persimmons, and serious cases cause gastric perforation that endangers life.
6 should not eat with seafood
The tannic acid in the persimmon can form a precipitate together with the protein and calcium salt in fish, shrimp and other foods, and can stimulate the gastrointestinal organs and the like, and can easily cause nausea and constipation.
The octopus smells sweet, salty and cold, non-toxic, and its medicinal properties are cold without leakage. It can nourish blood and invigorate Qi. Persimmon is astringent and cold. It is cold and medicinal. Therefore, the two substances should not be the same as food. Otherwise, the diarrhea may be easily damaged due to the stomach and the stomach. Pocket kitchen public number: koudaichufang.
7 should not eat with high protein food
For example, fish, crab, shrimp, sea cucumber and so on. Chinese medicine practitioners in China believe that persimmons and crabs are cold foods and therefore cannot be eaten together. From a modern medical point of view, fish, crabs, shrimp, and sea cucumbers that contain high levels of protein are very likely to clot in the presence of tannic acid to form stomach persimmons.
For example, goose is a full-priced protein, high-quality protein. The protein meets the tannic acid in the persimmon, and it is easy to condense the salty tannic acid protein and accumulate in the gastrointestinal tract. In severe cases, it will cause death.
8 should not eat with acidic vegetables
After eating the persimmon, do not drink acidic soup or drink too much water. Otherwise, gastritis may occur. As a result of eating acidic vegetables, there will be a lot of hydrochloric acid in people's stomachs. If you eat more persimmons at this time, persimmons will precipitate under the action of stomach acid, and the sediments will accumulate together, forming an agglomerate that does not contain water. Gastrolithiasis.
9 should not eat with wine
Persimmons are cold, spicy and bitter, and hot and toxic. Alcohol enters the stomach to stimulate intestinal secretion, persimmon tannic acid meets the stomach, and forms a thick sticky substance, which is easily twisted with cellulose and forms a persimmon stone, causing intestinal obstruction.
10 Diabetes patients fasted
Persimmon contains up to 10.8% sugar, and most of them are simple monosaccharide and sugar, which is what we often say, fructose, sucrose, glucose, so after eating it is very easy to be digested and absorbed by the body, will increase blood sugar. For diabetics, especially people with poor blood sugar control are more at risk.
11 Persimmons and Kelp: Both eat together and cause gastrointestinal discomfort
The calcium ion-rich seaweed and citric acid-rich persimmons are consumed together. The calcium ions in the seaweed can be combined with the tannic acid of persimmons to form insoluble conjugates, which can easily affect the digestion and absorption of certain nutrients and cause gastrointestinal discomfort.
How to eat fresh persimmons
Eat elegant persimmons, you know! Don't worry about getting a drink afterwards.... .
Pro-test, it is more convenient to use the suction tube of pearl milk tea
Mouthwash after eating
Persimmons are high in sugar and contain pectin. After eating persimmons, some of them remain in the mouth, especially in the teeth, and weak acidic tannins are very easy to erode the teeth and form cavities.
Therefore, after eating persimmons, it is advisable to drink a few saliva or gargle in time.
Persimmon's signature nutrients are very rich. Compared with apples, except for the content of zinc and copper, apples are higher than persimmons, and other ingredients are persimmons. Foreign saying goes, "An apple a day, the doctor is away from me." However, to prevent heart hardening, persimmons are much more effective than apples, and they are king of fruits that are good for heart health. So, "A daily apple is better than a persimmon."
ZHEJIANG SHENDASIAO MEDICAL INSTRUMENT CO.,LTD. , https://www.sdsmedtools.com