Persimmon Health Benefits, Nutrition and Fruit Facts

Health Benefits of Eating Persimmon Fruit

• Promote Weight Loss

  One of the merits of persimmons is the low calorie content they have. Every 100 g of the fruit only supplies you with 70 kcal. Also, the fruit is a good source of dietary fiber, provides you with as many as 25% of daily needs. High in soluble fiber, persimmons make you less craving for food in between meals. If you are on diet, it can be useful to you.
   

• Rich in Vitamin C

  Another health advantage of persimmons is the substantial amount of vitamin C found in the fruit. This nutrient-rich fruit contributes 80% of the Dietary Reference Intake of vitamin C. The importance of having enough of the powerful antioxidant vitamin includes strengthening of immune system, prevention of cold and flu, relief of pain and inflammation as well as faster healing of wounds.
   

• Loaded with Antioxidants

  Persimmons have an abundance of phytonutrient flavonoids, including catechins, gallocatechins and betulinic acid. Scientists, in their research, have found catechins to be anti-hemorrhagic and anti-inflammatory. Furthermore, this nutritious fruit also contains other potent antioxidants such as beta-carotene, vitamin A, lutein, zeaxanthin, cryptoxanthin and lycopene. Studies have shown that foods with excellent amount of antioxidants aid in slowing down aging process, fighting off cancer, protecting against cardiovascular diseases and maintaining the wellness of urinary tract.
   

• Great Source of Iodine

  Persimmons contain a good amount of iodine. Enough intake of iodine helps prevent thyroid and goiter disorders. This essential mineral improves the thyroid gland functioning, thereby maintaining the basic metabolic rate. It is also crucial to the health of your hair, nails and teeth.
   

• Persimmon Tea Health Properties

  Drinking persimmon tea is said to assist your system to digest well, even oily foods. Some folks even use the tea as a homemade remedy to treat diarrhea. 

Facts about Persimmon Fruit

Persimmons (scientific name Diospyros virginiana) are orange to red fruit of the tree from Diospyros genus. They vary in shape, from tear drop to round, depending on the cultivar. Kaki persimmons, which are cultivated widely, are originated from China, and were brought to the United States during the 19th century.

There are astringent and non-astringent persimmons. The astringent ones, for example the Hachiya and Korean varieties have a large amount of tannins. If consumed before they are mature, the compounds may pucker your mouth, and you may encounter an uneasy eating process. On the other hand, Hanagosho, Hiro and Fuyu persimmons are categorized as non-astringent. They have less puckering feel when eaten unripe. The peel of persimmons is usually not eaten for both varieties. 

Persimmon Nutrition Facts and Calories
 

Persimmon Recipe

1. Combine 2.3 liters of water, the ginger and sugar in a large saucepan. Bring the mixture to a boil, then simmer for about 5 minutes. Remove the saucepan from the heat. Put in the persimmons. Allow to sit for a minimum of 2 hours. Strain into a glass container. Chill for an hour and serve. 

Persimmon Side Effects

More Health Benefits of Fruit