The persimmon (or kaki) is the fruit of a particular tree, of very ancient oriental origin, widespread in Japan and China where it is considered the tree of the seven virtues: the first is long life, the second the great shadow, the third is the lack of nests among its branches, the fourth is the lack of woodworms, the fifth emphasizes that you can play with its ice-hardened leaves, the seventh reminds us that they provide a nice fire and an excellent fertilizer for the Earth.
The persimmon tree belongs to the family of Ebenacee and responds to the scientific name of Diospyros kaki.
Persimmon is mainly composed of simple sugars, which are immediately absorbed by the human body.
Mineral salts are well represented, such as potassium important for the regulation of blood pH, blood pressure and muscle activity; the football, very important for the bones; the phosphorus, necessary as calcium for bones, and essential component of important protein and lipid systems.
Persimmon is the richest autumn fruit of vitamin A, or rather of beta-carotene, which in the body is activated and converted into vitamin A, necessary for our body to protect the skin and mucous membranes. There is also a good amount of persimmon vitamin C beyond that of fiber feed and tannins (natural astringents).
Tannins are more present in not fully ripe fruit: for this reason consuming persimmon when the pulp is still firm makes it more astringent, while when fully ripe, when the pulp is of a gelatinous consistency, it has a slightly laxative effect.
The substances contained in the pulp of persimmons, such as tannins, potassium and calcium, make this fruit a good remedy to combat asthenia resulting from a malfunction of the liver. In addition, persimmons have a diuretic power that helps to release excess fluids.
To help the liver, the cure is very simple: it consists in taking one fruit a day after the midday meal, or as an afternoon snack, for the whole seasonality of the fruit. If the problem is the retention water, the fruit should be consumed in the morning for breakfast, when the body is more receptive.
Those who do not like the stickiness of persimmon pulp can pass it through a vegetable mill and season it with lemon juice and then let it cool in the refrigerator before consuming it.
Persimmon can also be used for external use to prepare one facial mask. In fact, the considerable amount of beta-carotene it contains makes the facial skin brighter and more cared for. To do this, just crush the ripe pulp of a persimmon and spread it on the face. Leave it on for about 15 minutes and remove it with warm water.
Calories and nutritional values of persimmons