These days, persimmons frequently catch the eye in the market. There are many ripe persimmons that have been properly matured from astringent ones. They are soft and well ripened. The fully ripe red persimmons are called "hongsi." Ripe persimmons contain more vitamin C than sweet persimmons, helping to eliminate or alleviate toxins in the body. They are easy to eat and taste good. Let's take a closer look at persimmons, which are in season these days.

 

 

Astringent persimmon vs sweet persimmon... The astringent taste disappears with ripening or drying.

 

Persimmons can be distinguished as astringent and sweet varieties. Astringent persimmons cannot be eaten raw and are typically ripened through storage or dried to make dried persimmons. Sweet persimmons can be eaten as they are, so most people consume them raw. The skin of sweet persimmons contains phenolic compounds, which are antioxidants that help reduce the body's oxidation (aging) and have the effect of suppressing active oxygen that causes diseases. The astringent taste of persimmons is due to tannin compounds, but it disappears when they are ripened or dried.

Reduction of triglycerides and cholesterol... lowers the risk of vascular diseases such as hyperlipidemia

 

The soluble dietary fiber (pectin) that dissolves in water and the insoluble dietary fiber (cellulose) are abundant in persimmons, reducing triglycerides and cholesterol in the body (National Institute of Agricultural Sciences data). Tannin compounds that give persimmons their astringent taste inhibit the synthesis of cholesterol and triglycerides in the body, and ripe persimmons such as those used for making dried persimmons increase cholesterol excretion through bile acid production (Research published in the Korean Journal of Nutrition). This helps prevent hyperlipidemia and arteriosclerosis, thereby aiding in the prevention of stroke and heart disease caused by blocked blood vessels.

 

How to deal with constipation?... Astringent persimmon vs sweet persimmon

 

Eating a lot of persimmons with a lingering astringent taste can cause constipation due to tannin content. Tannins absorb moisture and make stool hard. They may also interfere with iron absorption in the body. However, sweet persimmons have low tannin content and are high in dietary fiber, which helps promote intestinal motility and can actually prevent constipation. To quickly ripen unripe persimmons with astringent taste, placing them in a box with small-cut apples can aid in ripening. Sealing the box and storing it in a warm place will turn the persimmons into well-ripened "hongsi" (ripe persimmons) after 3 to 4 days.

Tannins can cause constipation but are not harmful substances. They are a type of antioxidant polyphenol that helps lower blood cholesterol levels and promotes vascular health. They also adsorb heavy metals and other toxins in the body, helping to eliminate them. Additionally, they protect the mucous membranes of the stomach and intestines, which slows absorption during alcohol consumption and contributes to hangover relief.

 

Dried persimmons are high in sugar and calories, so diabetics should be cautious... Soft persimmons are especially good for eye health.

 

Dried persimmons, known as gotgam, contain concentrated antioxidant components such as beta-carotene, which can slow aging, protect eyesight, and have anticancer effects. However, they are high in sugar content and calories, totaling 237 calories, compared to sweet persimmons (83 calories) and dried jujubes (56 calories). Patients with diabetes or obesity should limit their intake of gotgam. Even healthy individuals should consume only about 1 to 2 pieces per day. Sweet persimmons are rich in vitamin A, which is beneficial for eye health and essential for producing rhodopsin, a pigment necessary for vision. They also support skin and mucous membrane health. It is best to consume persimmons appropriately based on an individual's health condition.

 

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Fungi are rich in dietary fiber in the body.

Reduces triglycerides and cholesterol.

Tannins that produce a bitter taste in the body

Suppresses the synthesis of cholesterol and triglycerides,

Age-related maturity increases cholesterol excretion through bile acid production.

 

 

Are persimmons good for the eyes?

I thought carrots were the only good thing.

Kumquat is full of vitamin A.