Caco mela, kaki apple or cacomela are the nouns with which, in the common language, some varieties referring to the botanical species Diospyros kaki are identified. Let's get to know this fruit more closely.
> Persimmon apple: description of the plant
> Calories and nutritional values of apple persimmon
> Properties of apple persimmon
Persimmon apple: description of the plant
Native to China, persimmon is a deciduous tree, with broad and rather thick leaves; produces a sweet, slightly acidic fruit, green with a hard consistency in the early phase, and orange with a soft consistency in the late phase; the concentration of tannins varies according to the variety.
Generally the adult tree tolerates winter temperatures even below zero degrees. However apple persimmons are best suited to areas
in a warm climate, even if they can be successfully cultivated in all regions of the country, both in the plains and in the hills.
Compared to "normal" persimmons, for the reasons we will see later, apple persimmons do not have a high concentration of tannins; because of this, they can also be eaten immature (hard consistency).
The persimmon apple, in particular, does not require amalgamation. So you can eat right away as soon as it is harvested and it is 97% edible (even the peel can be eaten). The normal persimmon, on the other hand, if caught immature, must be matured. It contains tannins that when unripe make it considered inedible because it is astringent and bitter.
From a nutritional point of view these fruits are real concentrates of energy. Considering that 100 g of edible part contain about 70 Kcal and that a medium-sized persimmon weighs 250-300 g, it is clear that each fruit brings about 180-210 kcal. Not a few.
Calories and nutritional values of apple persimmon
The energy of the apple persimmon increases parallel to the sugar level, which is imparted by: level of ripeness, rainfall and temperature during fruiting.
100 g of apple persimmon provide 65 kcal and contain:
> 82g of water;
> 0,6g of protein;
> 0,3g of total lipids;
> 16g of carbohydrates;
> 2,5g of total fiber;
> Sodium 4,0mg;
> Potassium 170,0mg;
> Iron 0,3mg;
> Calcium 8,0mg;
> Phosphorus 16,0mg;
> Thiamine 0,02mg;
> Riboflavin 0,03mg;
> Niacin 0,3mg;
> Vitamina A retinolo eq. 237,0µg ;
> Vitamin C 23,0mg.
Properties of apple persimmons
Alongside the high quantity of sugars and water, they are present fibers (useful for intestinal transit) and some vitamins including Vitamin A (which promotes cell reproduction and night vision), the Vitamin B1 (or Thiamine, essential for the proper functioning of the entire nervous system), the Vitamin B2 (or Riboflavin, essential for growth), the Vitamin B3 (or Niacin, which participates in the metabolism of
nutrients favoring, in particular, the transformation of fats and carbohydrates into energy) and the Vitamin C (important for strengthening the immune defenses and for iron absorption).
As for mineral salts and electrolytes, persimmons contain potassium (which regulates the body's water exchange), Phosphorus (essential for
bones and teeth), calcium (supporting the skeletal system) and iron (component of hemoglobin, the protein that carries oxygen in the blood).
Some claim persimmons are astringent, due to the presence of tannins, can increase the consistency of the stool.
This, as can be deduced, could aggravate or contribute to the onset of constipation in predisposed people. In reality, the abundant presence of dietary fiber and water prevents this occurrence.
Instead, it is necessary to keep in mind that the tannins, if in excess, perform a certain chelating function and hinder the absorption of some nutrients. However, both hypotheses are unlikely if
referred to apple persimmon, as even when unripe it does not contain significant doses of tannins.