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.
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