Persimmons, the fruit of the persimmon plant belonging to the Persicaceae family, are harvested and marketed every autumn.

However, when persimmons hit the market, there is often media coverage about the taboos associated with eating them. Today, we will delve into the nutritional value and health benefits of persimmons.

Persimmons are highly nutritious and offer several advantages compared to apples. While their zinc and copper content may be lower than that of apples, persimmons contain higher levels of other nutrients.

This nutrient profile makes persimmons particularly effective in preventing cardiovascular sclerosis, earning them the title of the "king of heart-healthy fruit."

Carbohydrates are abundant in persimmons, with approximately 17.1 grams per 100 grams of fruit.

These carbohydrates primarily consist of sucrose, glucose, and fructose, which account for the sweet taste associated with persimmons. As a result, persimmons are relatively high in calories.

One notable attribute of persimmons is their high iodine content. This makes them beneficial for individuals with endemic goiter caused by iodine deficiency, as well as for the general population in preventing iodine deficiency.

Persimmons offer health benefits not only as a fruit but also through their various medicinal applications. Persimmon leaves, and roots can be utilized for their medicinal properties.

Let's explore the pharmacological effects of persimmons:

Persimmon leaves have been shown to have antihypertensive effects. Animal experiments have confirmed the ability of persimmon leaves to increase coronary artery flow.

Animal experiments have also revealed that persimmon leaves possess antipyretic effects. Flavonoid glycosides in persimmon leaves have been found to exhibit antipyretic effects on rabbits.

Internal administration of 10 ml of persimmon's astringent component mixed with 100 ml of distilled water resulted in significant reductions in both systolic and diastolic blood pressure.

Additionally, the astringent component displayed hypotensive effects on cats and rabbits after refinement.

The astringent component of persimmons has been found to stimulate the intestinal canal of rats.

Persimmons encompass over 1000 varieties and are categorized into two main types: astringent and sweet persimmons. The distinction between these varieties lies in their natural ripening process on the tree.

Sweet persimmons, often known as "winter persimmons," naturally deastringe when ripe. On the other hand, astringent persimmons require artificial deastringency after harvest before they can be consumed. The astringency of these persimmons is attributed to tannic acid.

One renowned variety of persimmons is the Shimengu persimmon, named after its resemblance to a cow's heart.

It enjoys a long history and a favorable reputation, having been carefully cultivated and selected by local residents. The Shimengu persimmon is a deciduous tree that blooms in early June for a duration of 7-12 days.

It is recognized as a protected specialty in China and holds a prominent international reputation. Sun-dried persimmon cake, renowned for its sweet taste, minimal fiber, and soft texture, is highly sought after.

When stirred in cold water, the persimmon cake transforms into a pulp comparable to honey, boasting a distinctive flavor.

Some individuals believe that consuming persimmons along with the skin enhances the flavor.