Persimmon Nutrition

Persimmon fruit contains nutrients that are not less great than apples. Even that, persimmon has a more complete and more nutritional content so that consuming one piece of persimmon is the same as consuming two apples at once. For you who wonder why does sometimes persimmon fruit is taste slightly savory, the answer is that the young persimmon is contained tannin substance, which makes the persimmon fruit is slightly tangy. However, this tannin material will decrease, as the fruit is ripe.

The Benefits of Persimmon Nutrition

The first persimmon nutrition is tannin. It is usually used as a preservative of various kinds of drinks, helping in the process of making rice wine in Japan as well as a mixture of ingredients for the treatment of hypertension. Also, based on research, persimmon has a lot of substances that are very useful. It contains antioxidant compounds that are helpful to prevent the emergence of cancer and inhibit the aging process.

Also, consuming one persimmon every day will be able to avoid the occurrence of hardening of the blood vessels. This is because persimmon can keep blood pressure to remain stable. With the flexibility of blood vessels and blood pressure that remain stable, the organ will be maintained heart health. Persimmon fruit also contains:

  • Carbohydrates
  • Vitamin A
  • Vitamin C
  • Calcium
  • Phosphorus
  • Retinol, vitamins A, and C
  • Polyphenols
  • Potassium
  • Ascorbic acid

Fresh persimmon fruit also contains various essential minerals such as potassium, copper, manganese, and phosphorus. All of the minerals that have been mention before is what makes the persimmon has a good nutrition. For example manganese. Manganese is an agent that can mutate as a superoxide enzyme that can destroy powerful free radicals though. So, that’s all the persimmon nutrition explanation, hope it beneficial for you.

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