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We often meet in the supermarket, exotic fruits that we do not know or have not heard, and we do not know why we should buy or eat them.
Persimmon is one of the healthiest fruits with a rich nutrition and a wealth of health benefits.
Persimmon or Kaki is a delicious exotic fruit with a unique taste.
Although there are several species of Persimmon fruits, in general the marketable is come from China or Japan.
The ripe Persimmon fruit looks like a tomato, and its color may be yellow or bright red.
These fruits have the size of a medium peach, a firm and glossy peel, a sweet pulp and a texture similar to that of a tomato.
The taste of this fruit can be a bit spicy, and it is edible in its entirety.
In fact, persimmons can be astringent or non-astringent, a feature defined by the presence of tannins.
Tannins are the substances responsible for the slightly dry and bitter taste.
Fruits that are unripe contain a high level of tannins, so have a bitter and slightly bitter taste.
When ripe they become sweet and soft as peaches.
Persimmon is one of the most nutrient-rich fruits its consumption being recommended, among other things, for strengthening the immune system.
Japanese Persimmons raw contain 70 calories per 100 grams and only 0.19 grams of fat. These fruits represent an excellent source of fibers, in fact, they offer us 14% fiber daily dose.
The persimmon fruit is rich in vitamins, minerals and antioxidants.
It contains: vitamin A, B1, B2, B3, B6, B9, C, E and K, sodium, potassium, calcium, iron, copper, magnesium, manganese, phosphorus and zinc. Due to its high vitamin C content, about 17 grams per fruit, Persimmons consumption protects the body from infections, colds and the flu.
Persimmons contain phytonutrients, flavonoids, polyphenols, antioxidants such as catechins and gallocatechin, but also compounds believed to be involved in the fight against cancer, such as betulinic acid. Catechins are those that reduce the risk of brain injury, heart disease, cancer and diabetes.
Raw fruits contain antioxidant compounds such as vitamin A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin.
Lutein and Zeaxanthin are powerful antioxidants in the carotenoid family.
Carotenoids are those that help reduce the risk of cataracts and macular degeneration due to age, but also act as anticancer agents.
Also regular consumption of Persimmons fruit contributes to reduce the risk of cardiovascular disease, hypertension, successfully fighting atherosclerosis, a leading cause of heart disease, heart attacks and strokes.
Rich in antioxidants, the fruit helps to reduce stress, anxiety and fatigue.
Persimmon can be eaten fresh, dry, cooked or as juice.
You can eat only the flesh.
Cut the top and collect the flesh with a teaspoon.
Also, the fruit can also be eaten with the peel.
Persimmon taste is similar to that of peach combined with melon.
This fruit should be consumed in moderate amounts, in special when is eaten with peel.
Also, Persimmons should not be eaten on an empty stomach.
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