From a modern medical perspective, high-protein foods like crab, fish, and shrimp can easily solidify into clumps in the presence of tannic acid, forming a bezoar. Therefore, persimmons should not be eaten with sweet potatoes or spinach.
I wonder what fruits everyone usually likes to eat. The most common are probably apples and oranges. Do you all like persimmons, which can be either crispy or soft? Although persimmons are not as common as apples and oranges, their nutritional value is no less. Come and take a look.
Eating Persimmons: Taboos
Taboo 1: Food Combination Taboos
Do not eat with high-protein foods such as crab, fish, and shrimp.
In traditional Chinese medicine, both crab and persimmon are considered cold-natured foods and therefore should not be eaten together.
From a modern medical perspective, high-protein foods like crab, fish, and shrimp can easily solidify into clumps in the presence of tannic acid, forming a bezoar. Therefore, persimmons should not be eaten with sweet potatoes or spinach.
After eating persimmons, it is also not advisable to eat highly acidic foods like hawthorn.
Persimmons are best eaten after meals when stomach acid levels are lower.
Taboo 2: Do Not Eat the Persimmon Skin
Some people feel that chewing the persimmon skin along with the flesh is more flavorful than eating the fruit alone. However, this is not a scientific way to eat them.
Because the tannic acid in persimmons is mostly concentrated in the skin, and it is impossible to remove all of it during the astringency removal process, eating the skin makes it easier to form a bezoar. This is especially true when the astringency removal process is incomplete, as the skin will contain even more tannic acid.
Taboo 3: Four Types of People Should Not Eat Too Many Persimmons
Persimmons contain tannins, which can easily bind with iron, thereby hindering the body's absorption of iron from food. Therefore, anemic patients should eat them in moderation.
Diabetics should not eat persimmons. They contain 10.8% sugar, most of which are simple disaccharides and monosaccharides (such as sucrose, fructose, and glucose). These are easily absorbed, causing blood sugar levels to rise, which is particularly harmful for diabetics, especially those with poorly controlled blood sugar.
Those with chronic gastritis, delayed gastric emptying, indigestion, and other low gastric motility functions, as well as those who have undergone a partial gastrectomy, should not eat persimmons.
In addition, although pregnant women can eat persimmons to supplement their nutrition, they should not eat too many. Furthermore, if a pregnant woman has gestational diabetes, she should also avoid eating persimmons, as they contain simple sugars that are easily absorbed and can raise blood sugar.
Because persimmons are high in sugar, some pectin and sugar may remain in the mouth after eating, which can easily cause discomfort to the teeth and lead to cavities. It is necessary to rinse the mouth or drink more water promptly after eating persimmons to ensure your health.
The Benefits and Effects of Persimmons
The Benefits of Persimmons
Nourishes the lungs, promotes the production of body fluids, clears heat and stops bleeding, benefits the intestines and strengthens the spleen, relieves intoxication and lowers blood pressure. It has the effects of clearing heat and moistening the lungs, promoting the production of body fluids to quench thirst, strengthening the spleen and transforming phlegm;
Used for treating cough due to lung-heat, dry mouth and thirst, vomiting, and diarrhea.
Fresh persimmons have the effect of cooling the blood to stop bleeding; persimmon frost moistens the lungs and can be used for a sore throat, mouth sores, etc.; persimmon calyx has the effect of lowering adverse qi to stop nausea.
Persimmons contain large amounts of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency.
The organic acids in persimmons aid in gastrointestinal digestion and increase appetite, while also having the effect of astringing the intestines and stopping bleeding.
Persimmons can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the harm alcohol causes to the body.
Persimmons help lower blood pressure, soften blood vessels, increase coronary blood flow, and can invigorate blood, reduce inflammation, and improve cardiovascular function.
The Effects of Persimmons
1. For treating cold-type diarrhea and watery diarrhea
Take 2 dried persimmons, steam them on top of rice, and then eat them.
2. For treating high blood pressure, dry cough from chronic bronchitis, and sore throat
Take 3 dried persimmons (remove the calyx), add an appropriate amount of clear water and rock sugar. Steam until the persimmons are soft, then eat.
3. For treating dry cough with blood in phlegm, chronic dysentery with blood in stool, and blood in urine
Take 3 dried persimmons, remove the calyx and cut into small pieces. Cook with 100 grams of rice to make a porridge. Season with rock sugar or white sugar before eating.
4. For treating endemic goiter
Take 1000 grams of unripe green persimmons. Wash, remove the stems, chop, and mash. Squeeze the juice through a clean cloth. Place the juice in a pot, bring to a boil over high heat, then simmer over low heat until it becomes thick and sticky. Add an equal amount of honey and continue to cook until thick. Remove from heat, let it cool, and bottle for later use. Take 1 tablespoon each time, steeped in boiling water, twice a day.
5. For treating urinary tract infections and hematuria
Take 2 dried persimmons and 6 grams of rush pith. Cook them together in a soup. Add white sugar to taste. Drink twice a day.
6. For treating whooping cough in children
Take 1 dried persimmon and 4 grams of peeled ginger. Cut the persimmon in half horizontally, chop the ginger and place it inside the persimmon. Steam over low heat until cooked. Remove the ginger and eat the persimmon. Alternatively, use 15 grams of dried persimmon and 1 dried loquat, decoct in water, and drink 2-3 times a day.
Persimmons also contain iodine, so they are very helpful for patients with endemic goiter caused by iodine deficiency. For the general population, regular consumption is also very beneficial for preventing iodine deficiency.
Persimmons are rich in pectin, a water-soluble dietary fiber that has a good laxative effect. It is very effective for relieving constipation and maintaining the growth of normal intestinal flora.
The Nutritional Value of Persimmons
Mature persimmons contain 15% sugar, 1.36% protein, 0.57% fat, as well as crude fiber, carotene, calcium, phosphorus, iron, and various vitamins, especially Vitamin C, which is 1-2 times higher than in most other fruits.
Persimmons are nutritious, colorful, soft, juicy, sweet, and delicious, enjoyed by people of all ages. According to measurements, every 100 grams of persimmon contains over 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 mg of phosphorus, 8 mg of iron, 10 mg of calcium, 16 mg of vitamin C, and many other nutritional components. They can be eaten fresh, or processed into dried persimmons, persimmon cakes, and can also be used to make wine and vinegar.
Not only are persimmons nutritious, but they also have high medicinal value. Raw persimmons can clear heat and detoxify, and are a good remedy for lowering blood pressure and stopping bleeding. They have a good therapeutic effect on high blood pressure, hemorrhoids, and constipation. In addition, persimmon calyx and persimmon leaves are also very valuable medicinal materials.