Benefits of Eatting Persimmon Fruit

Persimmon is the name of a type of persimmon fruits of the genus Diospyros. This plant is also known as the fruit of the foot, or in English called the Oriental (Chinese / Japanese) persimmon. Scientific name is Diospyros feet. ('Legs', Japanese language is the name of a substance produced by this fruit tannins). Ripe persimmon orange to reddish will, this fruit can be eaten directly but must first be smeared with lime water and brooded first. persimmon fruit can also be processed into ice cream, peanut butter and jelly.

persimmon fruit actually originated from China and then brought to Japan in ancient times. In China this fruit has a high commercial value because this fruit has an important role in Chinese society, while in Indonesia, the fruit is only produced for consumption only, Sumatran region is producing persimmon and have been exported to the country of Singapore. Persimmon fruit typically grown in upland areas such as the mountainous terrain. Persimmon fruit is usually referred to as his flirtatious always covered by a white powder such as talcum powder. Some of the content in the persimmon fruit containing 19.6% carbohydrate, 0.7% protein, contains phytochemicals and lycopene, and contains 60% vitamin C.

Benefits of Eatting Persimmon Fruit

The benefits of eating persimmon fruit is almost equal or equal to apples, even has an advantage in vitamin content than apples.

Persimmon benefits include:

• Keeping the body in order to stay slim, doctors recommend to consume persimmon for women who are doing the diet.
• Avoid the occurrence of the tumor because the content of catechins and catechin content gallocatechins and to prevent infection.
• Contains antioxidants to counteract free radicals and slow the aging process.
• Fixing the body's metabolic system because it is rich in vitamins such as vitamin B compleks.
• Persimmon fruit juice with a mixture of warm water can help prevent hypertension.
• Consuming fresh persimmon fruit can overcome stomach pain.

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Posted by Dinda Nurkholifah Takwiniah, Published at 7:00 PM and have 0 comments