Dried Persimmon – Uses and Importance – Dried Persimmon

Dried Persimmon – Uses and Importance

By: Dried Persimmon Filed Under: Importance Posted: January 2, 2013

Persimmon is a good fruit; it is delicious, sweet, and nutritious. A 28g serving of the fruit gives 20 calories and a gram of fiber while only 0.05 of a gram of fat. When dried, the nutritional values are concentrated, giving up to twice the amount at the same serving size. They have the ability to supplement cells and body fluids. Eating them regularly can really improve your health status. Dried persimmon is exceptionally tasty. You can consume dried persimmon alone or with tea, or you can eat them frozen.

Dried persimmon assist in gastrointestinal digestion and reducing the harsh effect of intestinal bleeding. It can promote the body’s excretion and oxidation of alcohol, as well as minimize the harm of alcohol on the body. Further, it can soften blood vessels, reduce blood pressure, promote blood circulation, and improve cardiovascular function. It is also anti-inflammatory, improving cardiovascular function.

Patients with anemia are advised not to consume persimmon, as it contains tannin, a bio-molecule that binds well with iron, and thus can interfere with the absorption of iron. Eating persimmon with milk is also not advised, as tannin also reacts with the protein in milk and solidifies in the stomach, causing severe abdominal pain, vomiting, diarrhea and other symptoms. On the other hand, with proper dosage and consumption, persimmon is suitable for chronic drinkers and patients that suffer from thyroid diseases, hypertension, diarrhea, chronic gastritis, and dyspepsia, among others.

Persimmon is also used for the treatment of coughing and vomiting blood, homeostasis, and anti-inflammatory illnesses. Known as the fruit of the gods, persimmon delights your senses and makes you more active. It dates back as far as 700 years, appearing in philosophical theories of many early Greek thinkers such as Thales, Anaximander, Plotinus, Charmides, and Anytus. Originating in China, it spread to Japan before arriving in California in the 19th century. It is now enjoyed by many people across the world.


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