- Kaki fruit (persimmon) - he alth properties
- Kaki fruit (persimmon) - nutritional values
- Kaki fruit (persimmed) - potential anti-cancer properties
- Kaki fruit (persimmon) - lowers cholesterol
- Kaki fruit (persimmon) - will protect your eyesight
- Kaki fruit (persimmon) - selection and storage
- Kaki fruit (persimmon) - how to peel and eat it?
- Kaki fruit (persimmon) - use in the kitchen
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Persimmon (kaki) is an excellent source of vitamin A, it also contains vitamin C. The richness of phytochemicals with antioxidant properties is also important. Persimmon contains more soluble and insoluble fiber, phenols, and some minerals than apple. What other properties and nutritional values does kaki have? How to peel and eat this fruit?
Persimmon (kaki)isfruit , whosenutritional and healing propertieswere first appreciated by the inhabitants China and Japan where it comes from. The tomato-shaped persimmon is a yellow-red, conical or flattened berry. On the underside, the fruit has four leaves.
Fruits of the speciesDiospyrosL. occur under many names, mainly persimmon, sometimes Eastern hurmus, Eastern ebony, Chinese plum, but in Poland the most common name is kaki. Persimmon is divided into varieties whose fruits are very tart before they are fully ripe, and varieties that do not have similarproperties.
Fruits can come in various colors - from light, yellow-orange to dark, orange-red.
Kaki fruit (persimmon) - he alth properties
Persimmon (kaki) is valued for biologically active compounds, including ascorbic acid (i.e. vitamin C), carotenoids, polyphenols, dietary fiber and minerals. Food products rich in polyphenols are valuable for human he alth due to their antioxidant properties. Particularly many polyphenols and carotenoids are found inin the skin of the persimmon , which largely contributes to the intense, orange color of ripe fruit.
In Chinese medicine, kaki fruit has been used for centuries to treatspots after snakebite bitesand to treat irritated skin. Persimmon leaves also contain numerous he alth ingredients, which is why they are used in Chinese medicine to treat various diseases. The boiled leaf drink is used to lower blood pressure, reduce blood clotting and treat cancer.
Kaki fruit (persimmon) - nutritional values
Energy value of persimmons - 70 kcal
- Total protein - 0.58 g
- Fat - 0.19 g
- Carbohydrates - 18.59 g (inclsimple sugars - 12.53 g)
- Fiber - 3.6 g
- Vitamin C - 7.5 mg
- Thiamine - 0.030 mg
- Riboflavin - 0.020 mg
- Niacin - 0.100 mg
- Vitamin B6 - 0.100 mg
- Folic acid - 8 µg
- Vitamin A - 1627 IU
- Vitamin E - 0.73 mg
- Vitamin K - 2.6 µg
- Calcium - 8 mg
- Iron - 0.15 mg
- Magnesium - 9 mg
- Phosphorus - 17 mg
- Potassium - 161 mg
- Sodium - 1 mg
- Zinc - 0.11 mg
Data Source: USDA National Nutrient Database for Standard Reference
Kaki fruit (persimmed) - potential anti-cancer properties
Research shows that persimmon extract has potential anti-cancer properties. It can strongly inhibit the growth of leukemia cells and induce their apoptosis (programmed cell death).
According to research by scientists from Mie University in Japan, persimmon extract and other polyphenol compounds (including epigallocatechin gallate - EGCG) strongly inhibited the growth of MOLT-4 cancer cells (i.e. T-lymphoblastic leukemia cancer cells). ) in a dose-dependent manner.See gallery 4 photos
Kaki fruit (persimmon) - lowers cholesterol
Significant reductions in total cholesterol, LDL cholesterol, triglycerides, and lipid peroxides have been observed in people whose diets were fortified with persimmon compared to those who did not eat cocoa.
Kaki fruit (persimmon) - will protect your eyesight
Carotenoids contained in persimmons ensure the proper functioning of the eyesight, especially at dusk. One of them, beta-carotene (provitamin A), is a component of the visual pigment found in the retina of the eye, which allows you to see in the twilight.
In addition, beta-carotene reduces the risk of macular degeneration, the leading cause of blindness in old age. It is also proven that it can prevent damage to the lens and the formation of cataracts.
Kaki fruit (persimmon) - selection and storage
- Choose fruit that is round, fleshy, with a smooth, shiny skin and a deep red color. You shouldn't buy a persimmons without green leaves on the top
- If the fruit is not intended for immediate consumption, it is better to buy a firmer one and leave it to ripen
- Ripe persimmon fruit should be refrigerated
- Ripe fruit eat as soon as it becomes moldy
Kaki fruit (persimmon) - how to peel and eat it?
The first stepis to get rid of the leaves. Then the fruit should be washed and peeled, cut in half or into pieces that can be added, for example, to a salad. Others prefer to use a technique similar to the kiwi - the flesh is extracted from the half of the fruit with a spoon. Kaki should not be eaten with the skin on.
Kaki fruit (persimmon) - use in the kitchen
Kaki flesh issweet(it tastes a bit like a plum, some people smell pear, tomato or apricot), slightly hard. It works well as an ingredient in jam or jellies. It perfectly complements the taste of fruit salads, ice cream desserts or whipped cream.
Kaki can also be servedrawas a sweet and vitamin-packed snack, as well as boiled and candied. Kaki can also be exposed to the sun and eaten after drying - then the taste resembles figs.
- Recipe for the world's he althiest persimmon muffin
12 servings / preparation and cooking time: 20 minutes
Eight ingredients beneficial to he alth were used to prepare the baking
You will need:
- 240 g fresh persimmon
- 1 cup of fortified unbleached flour
- 1 cup of wholemeal flour
- 1/3 cups agave syrup
- 1/4 cups canola oil
- 1/4 cups of yellow raisins
- 1/4 cups California seedless raisins
- 120 g roasted pecans, uns alted
- 2 large eggs (whole)
- 1/8 teaspoons ground allspice
- 1/8 teaspoons ground cloves
- 1/8 teaspoons ground cinnamon
- 1/4 cups of water
- 1 teaspoon of baking soda
- 1 teaspoon baking powder
Soak the raisins in water. Preheat the oven to 190 degrees C. Blend the persimmon flesh, agave syrup, eggs, oil, spices, baking powder and baking soda until smooth. Transfer to a bowl. Add the flour and grate it. Drain the raisins and add the water to the dough. Add raisins and nuts, mix gently. Don't mix too long. Transfer to molds, applying up to 3/4 of the height. Bake for 12-14 minutes, until the stick is clean. When they cool down, sprinkle with powdered sugar.
These fruits are tasty, cheap and you can buy them at your local supermarket
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