The properties of persimmon range from its ability to promote weight loss to its antioxidant power, through its high levels of vitamin C and its benefits for heart health.
The persimmon fruit belongs to the Diospyros genus of the Ebenaceae family and according to the botanical classification it is a type of berry. They are divided into astringent and non-astringent type. The astringent type contains high levels of tannins and is quite unpleasant when still immature.
The green fruit leaves a dry, powdery texture in the mouth, which is quite undesirable. When fully ripe it is smooth, very sweet and tasty. The color when ripe is dark yellow to orange.
In appearance, they look almost like tomatoes. It is widely spread and produced in Southeast Asia, although some varieties are grown in southern Europe. It is usually eaten raw in its fresh and ripe form. However, its dry variant is consumed as an aperitif and is used in the preparation of desserts.
In some parts of Southeast Asia the leaf of this fruit is used in the manufacture of tea. Persimmon wood is quite hard, but inflexible, which makes it difficult to work with, as it cracks easily.
The most important benefits and properties of persimmon
1- Promotes weight loss due to its high fiber content
The persimmon fruit is a great ally for those who are trying to achieve a healthy weight and reduce body fat.
In general, the weight loss meal plan incorporates low calorie and “light” foods as a way to reduce caloric intake. The combination of diet (often strict) and exercise leads to faster digestion and may end up causing an increase in appetite
Eating foods such as persimmons that are high in fiber during your weight loss program helps you stay full longer.
3- It has lutein, zeaxanthin and other vital nutrients that protect vision
Many current studies and treatments have found that lutein and zeaxanthin can be very effective in maintaining and improving vision.
They act on the retina, delaying and preventing the development of degenerative diseases such as macular degeneration. It is also known to prevent the development of cataracts.
The persimmon fruit contains nutrients such as vitamin A, vitamin C, and vitamin K, which are known for their anti-oxidant properties. These nutrients are essential to protect the eye from damage to the retina.
Lutein and zeaxanthin together with the contribution of vitamins reduces and prevents damage caused by UV rays and eye infections. In addition, they also help in reducing wrinkles on the sensitive skin around the eyes.
3- Stimulates the health of the digestive system
The persimmon fruit has a high amount of fiber, which provides cellulose during digestion, which has an essential “sweeping” effect to improve the digestion process. There are two types of fiber from food: soluble and insoluble.
Regular intestinal motility is a very important health indicator. A good intestinal function prevents the development of anal infections and the development of colon cancer.
Chronic constipation can cause the blood vessels around the anus to break and even bleed. This condition is known as hemorrhoids. By preventing and assisting in constipation relief, persimmons also help you prevent painful hemorrhoids.
4- Fight cancer due to its high antioxidant power
The production of free radicals is very natural and they are generally neutralized and eliminated through the action of antioxidants in the body. However, a deficiency of these antioxidants can lead to an uncontrollable chain reaction that is dangerous.
Persimmon, due to its antioxidant content with vitamin A, vitamin C, vitamin K, lutein and zeaxanthin protects from damage caused by free radicals. It also contains betulinic acid which is anti-cancer in itself and can hinder the growth of cancer cells in the body.
Free radicals are not only responsible for increasing the risk of developing cancer, but they also lead to faster and premature aging.
They damage skin cells and stimulate aging. However, antioxidants and phytonutrients reverse the effect of aging and protect the body by eliminating free radicals.
5- Its high content of vitamin C helps to strengthen immunity
To stay protected from common illnesses, it is important to eat foods that are high in nutrition. Vitamin C has been shown to be a powerful immunity-boosting agent and preventing flu and infections.
Studies have not shown a direct effect of vitamin C on these common diseases, but there is an indirect association and it is due to a better immunity achieved by the contribution of this vitamin.
The persimmon fruit is rich in vitamin C and can increase resistance to these common diseases. Additionally, vitamin C helps in the production of collagen and in the absorption of iron in the body. It also helps maintain the supply of oxygen to the tissues and the maintenance of muscle mass and blood vessels.
6- Persimmons contribute to heart health
Potassium is an essential mineral, but it is often lost by the cooking methods used.
100 grams of the persimmon fruit provide about 8% of the RDA, while the banana provides 10% of the RDA.
7- Reduces fluid retention
Persimmon helps reduce fluid retention in the body as it is an almost fat-free fruit with a high water content.
In addition, thanks to the fact that it is low in sodium, it helps to eliminate retained fluids, facilitating the water balance in the body.
The high contribution of water and potassium are responsible for regulating the water content within cells.
By decreasing the amount of sodium and increasing the consumption of potassium (fresh vegetables and fruits), retained fluids are eliminated and kidney function is maintained in good health.
Persimmon provides many phytonutrients with benefits in different organs and systems.
Antioxidants and vitamins
- Lycopene: It is an effective antioxidant to support heart health and potentially protects against cancer.
- Lutein: Many studies have found that lutein protects against age-related macular degeneration (AMD) and cataracts.
- Zeaxanthin: zeaxanthin gives fruit its color. Protects eyesight from degenerative diseases.
- Catechins: It is a powerful action polyphenol. Prevents bleeding from small blood vessels.
- Betulinic acid: It has a great anti-tumor action.
Nutritional data (100 gr)
- Energy: 70 kcal
- Carbohydrates: 18.59 g
- Sugar: 12.53 g
- Dietary fiber: 3.6 g
- Fat: 0.19 g
- Proteins: 0.58 g
- Vitamin A: 81 ug of
- Beta carotene: 253 ug
- Lutein zeaxanthin: 834 ug
- Vitamin B1: 0.03 mg
- Vitamin B2: 0.02 mg
- Vitamin B3: 0.1 mg
- Folate: 8 ug
- Vitamin B6: 0.1 mg
- Vitamin K: 2.6 ug
- Vitamin C: 7.5 mg
- Choline: 7.6 mg
- Calcium 8 mg
- Magnesium: 9 mg
- Iron 0.15 mg
- Phosphorus 17 mg
- Potassium 161 mg
- Sodium: 1 mg
- Manganese 0.355 mg
- Zinc: 0.11 mg
The kaki in popular culture
The kaki, or persimmon, belongs to the Diospyros genus of the Ebenaceae family and according to the botanical classification, it is found under the berry classification. The fully ripe persimmon fruit is smooth, very sweet and flavorful. The color of their outer ranges is dark yellow to orange. In appearance, they look almost like tomatoes.
They are divided into astringent and non-astringent type. The astringent type contains high levels of tannins and is quite unpleasant when still immature.
The green fruit leaves a dry, powdery texture in the mouth, which is quite undesirable.
It is widely spread and produced in Southeast Asia, although some varieties are grown in southern Europe.
Persimmon is usually eaten raw in its fresh, ripe form. However, its dry variant is consumed as an aperitif and is used in the preparation of desserts.
In some parts of Southeast Asia the leaf of this fruit is used in the manufacture of tea. Persimmon wood is quite hard, but inflexible which makes it difficult to work with as it cracks easily.
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- What Are Persimmons Good For?
- Persimmon fruit edible properties
- Nutritional, antioxidant and antiproliferative properties of persimmon (Diospyros kaki) -a minor fruit of J&K India
- Mineral profile of kaki fruits (Diospyros kaki L.).
- Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.
- Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok).