Persimmon, known as Oriental persimmon or Kaki persimmon, is not only an attractive addition to the diet. These exotic fruits also have numerous vitamins and health properties. When and how to eat persimmon? What do they help and what vitamins do persimmon fruits have?
Is persimmon healthy?
Originating in Asia (China, Korea, Japan), persimmon has been cultivated for more than three thousand years. However, it is still not very popular in Europe, its special values and richness in nutrients put persimmon among the top five fruits with the fastest growing production. Persimmon owes this not only to its exotic taste and appearance but especially to its numerous medicinal properties. In addition to important nutrients, the fruit hides more than 5,000 compounds with proven biological activity.
What vitamins and nutrients does persimmon have?
Persimmon fruits offer high nutritional value. They contain a lot of fiber, vitamins necessary for the proper functioning of the body (A, C, E, K, group B), as well as macro- and microelements such as zinc, copper, iron, magnesium, calcium, phosphorus. At the same time, persimmon is a very rich source of proanthocyanidins and other compounds with strong antioxidant activity – carotenoids, phenolic acids.
Other parts of the persimmon fruit are also used in the pharmaceutical and cosmetic industries as well as in the production of dietary supplements. In particular, their seeds, have a high content of fatty acids – palmitic acid, oleic acid, linolenic acid. The peel of persimmon is also a worthwhile raw material as a source of ingredients with high medicinal value. Like the flesh, it contains numerous antioxidant compounds and at the same time is characterized by a much higher content of dietary fiber (up to 40 g/100 g of raw material) and minerals such as zinc, magnesium, potassium, manganese and iron.
Does persimmon have a high glycemic index?
Persimmon fruit, unfortunately, in addition to its numerous health-promoting ingredients, is also characterized by a high content of carbohydrates, including about 12-13 g of sugars per 100 g of raw fruit. Simple sugars – glucose, fructose and sucrose – predominate, which translates into a relatively high glycemic index of persimmon fruit (the GI, depending on the variety and degree of ripeness of the fruit, ranges from 50-60). As a medium GI product, persimmon should therefore not be consumed in large quantities by people with diabetes. However, preliminary studies indicate a positive effect of using the peel and infusion of persimmon leaves by diabetics in preventing hyperglycemia.
How to eat persimmon?
Despite the peel’s additional health properties and high fiber content, persimmon should be eaten after removing it. As with mangoes, you can gently peel the fruit before eating, or cut it in half and scoop out the flesh with a spoon, for example. However, you should avoid peeling persimmon “to spare,” as stripped of its skin it quickly loses its freshness. A ripe persimmon should be soft and have a thin orange peel, without spots or discoloration.
How does persimmon taste?
Persimmon fruits, thanks to their high sugar content, have a pleasant sweet taste. They can be a sweet addition to salads, yogurts and oatmeal, as well as savory meals, or eaten alone as a snack. Like angelica and small berries, persimmon also works well as a garnish for cakes and desserts. To prolong the fruit’s freshness, persimmon can also be cooked or candied.
What properties does persimmon have?
The abundance of biologically active components makes the persimmon fruit have numerous medicinal properties, such as:
- Antioxidant effect
- Blood pressure-lowering effect
- Inhibition of platelet aggregation
- Lowering levels of LDL cholesterol and triglycerides
- Reducing hangover symptoms
- Antimicrobial action
- Immunological action
- Is a rich source of vitamins and nutritional value
As mentioned above, persimmon leaves are also worth noting. Infusions prepared from them help lower blood sugar levels, have antihistamine and antimicrobial effects, and can be added to teas for digestion.
What does persimmon help for?
Persimmon fruits, due to their high content of natural plant pigments – carotenoids and proanthocyanidins – show strong antioxidant effects, and are a rich source of vitamins. They effectively support the body’s immunity in the fight against microorganisms, and reduce the risk of developing civilization diseases, especially hypertension and atherosclerosis. Studies also point to the protective effect of persimmon during alcohol consumption – eating the fruit before drinking helps lower the level of ethanol in the blood and reduce the subsequent symptoms of a hangover, protecting the liver at the same time.
Persimmon during pregnancy
With its high vitamin and mineral content, persimmon can be a valuable addition to the diet during pregnancy. However, it is important to be careful and keep in mind the possible allergenic effects of exotic fruits. It is also worth bearing in mind the high sugar content of persimmon, consumption of large amounts of fruit by those at risk of developing gestational diabetes should be consulted with a doctor. Eating unripe or spoiled fruit should also be avoided during pregnancy.
Persimmon for infants
Although the sweet taste of persimmons may encourage their inclusion in an infant’s diet, consumption by very young children is not advisable. Dueto its potential allergenicity and high tannin content, persimmons should only be given to children after the age of 2-4 years.
What are the side effects of persimmon?
Persimmon is a safe fruit, rarely causing side effects. However, as mentioned, it can cause allergic reactions in some people, symptoms of which include:
- Pruritus of the skin
- Urticaria, redness
- Conjunctivitis
- Rhinitis
- Shortness of breath, asthma attacks
- Abdominal pain, vomiting
Persimmon fruit consumed in excess by people with diabetes can also lead to hyperglycemia.
Contraindications to persimmon consumption
The high safety of persimmon consumption is also associated with the lack of serious contraindications to its inclusion in the diet of an adult. However, moderation and special caution should be exercised by pregnant women and diabetics. Persimmon fruit should also not be served to infants under 2 years of age.
Literature:
- Matheus JRV, de Andrade CJ, Miyahara RF i Fai AEC. Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review. Food Reviews International 2022; 38(4): 384-401.
- Yaqub S, Farooq U, Shafi A i wsp. Chemistry and Functionality of Bioactive Compounds Present in Persimmon. Journal of Chemistry 2016; 342402.
- Butt MS, Sultan MT, Aziz M i wsp. Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. EXCLI Journal 2015; 14: 542-561.
- George AP i Redpath S. Health and medicinal benefits of persimmon fruit: a review. Advances in Horticultural Science 2008; 22(4): 244-249.
