What are the benefits and harms of persimmon? Persimmon is known by many names. There are also names such as Chinese plum, Japanese apple and oriental date.
It grows on a tree and its seeds reach maturity in November. Its leaves are green in spring and they turn to red and yellow in autumn. It is color orange and the size like as an apple, persimmon begins to bloom in July and August, persimmon shed its leaves in winter.
How to Eat Persimmon?
Persimmon is consumed both cooked and raw. It contains B1, B2, B3 and C vitamins. There is no acid in the persimmon.
Persimmon is consumed as fresh or dried.
Persimmon Benefits
Persimmon is used in pastries, ice cream and desserts. It is used in pastries and salads. It is used in the production of marmalade, jam, syrup and alcoholic beverages.
It is very good for stomach ailments such as gastritis and ulcers.
It is beneficial against diseases such as flu, cough, cold and common cold.
It is beneficial to reduce fever. Those with high fever can easily consume.
It has diuretic properties.
It is used in the treatment of hiccups.
It contains plenty of vitamin C. 100 grams of Persimmon meet 12.5 percent of the daily vitamin C requirement of the human body.
It is used as an expectorant when consumed during the winter months.
It has been used in the treatment of stomach diseases. It is good for vomiting and nausea.
It enables organs such as the liver and gall bladder to function.
It tightens the skin. It is used as a skin mask.
The matured and dried version of the persimmon is good for bronchitis.
The juice of the persimmon is beneficial in conditions such as hypertension.
It keeps bones strong.
It delays aging. Provides protection from cancer. It is good for hair.
It is rich in vitamin A and carbohydrates.
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