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Sunday, October 28, 2012
Persimmons, it's more than just my favorite Fall fruit!
Persimmons can be eaten fresh, dried, or cooked. Raw fruits can be cut into quarters or eaten wholesome like an apple. Their flavor ranges from a firm to mushy and is very sweet. I personally love them firm and crunchy, raw. :)
The fruit is low in calories (provides 70 calories/100g) and a great source of dietary fiber (almost 4 grams).
Persimmons contain phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
Fresh permissions contain antioxidant compounds like vitamin-A, beta-carotene, lycopene,lutein, zea-xanthin and cryptoxanthin. These compounds combat oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age-related muscular related muscular disease" (ARMD) in the elderly.
Great source of vitamin-C, and with regular consumption of foods rich in vitamin C may help the body develop resistance against infection & free-radicals.
Good source of B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), and thiamin. These vitamins act have numerous metabolic enzymatic functions in the body.
Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus.