November - a time when the shelves of markets and shops begin to emerge
persimmon. It turns out that this is not only tasty but also very healthy fruit .

Homeland persimmon is China, and from there it spread to East Asia
then started to grow in Japan. Only at the end of the 19th century learned about persimmon
the whole world. Persimmon has about 500 varieties. Most of them
grows in tropical climates. The main species are known to us - tart
Caucasian, Japanese and neterpkaya sweet chocolate, or a wren. Persimmon
contains 2 times more dietary fiber and mineral trace elements than
apples. It is also a lot of antioxidants. Persimmon fruit contain a large number
water, ash, protein, carbohydrates, organic acids, tannins. This
fruit is also rich in potassium, calcium, magnesium, phosphorus and iron, as well as
vitamins A, C and P. Persimmon is a dietary product, shown in
indigestion due to the presence of pectin. It is used in folk
medicine for stomach disorders. The high content of sugars, mainly
glucose and fructose, supports the health of the cardiovascular system, nourishes
heart muscle and at the same level of glucose in the blood reaches a peak. But
should not eat persimmons with diabetes. Contained in the persimmon magnesium reduces
likelihood of kidney stones, and vitamin A protects against cancer. Vitamins
C and P reduces the fragility of blood vessels. Persimmon is a diuretic and
tonic properties. Calms the nervous system, increases efficiency.
It has bactericidal activity against Escherichia coli and hay,
Staphylococcus aureus. With cold and cough useful gargle with juice
a ripe persimmon mixed with 3, 5, Art. tablespoons of warm water. Persimmon
can be used for cosmetic purposes. The mask of flesh and egg persimmons
yolk aids in advanced stages and a tendency to acne. In general, persimmon
- Always good! The main thing - to be able to choose a fruit that does not disappoint
its tart taste. Choose to fully ripe fruit, while the flesh
will be really juicy and tasty. Store persimmons should be very careful,
taking care not to damage the hull. It is best to keep it frozen.
By the way, freezing - a way to get rid of the astringency of the fruit. More
one way - to put the fruit in warm water for 12 hours. So, persimmon
useful for the prevention of cardiovascular disease, improves digestion
and contains many trace elements. Eating persimmon fruit to 1-2 in the day, we
not only to obtain pleasure, but also supplement our diet with useful substances.

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