Persimmon can be divided into two categories: sweet persimmon and astringent persimmons according to the taste; according to the appearance color, it can be divided into six categories of red persimmons, green persimmons, yellow persimmons, chills, white persimmons, and black persimmons; Persimmon, square persimmons, persimmons, gourd persimmon and beef heart persimmon. Persimmon is not only nutritious, but also contains a large amount of sugar and a variety of vitamins, but also has high medicinal value and economic value.
Persimmon fruit is rich in nutrition and is known as \"fruit in the fruit\". In mature fresh fruits, every 100g of flesh contains 0.16mg of vitamin A, 16mg of vitamin C, 9mg calcium, 20mg phosphorus, and 0.2 mg iron, of which carotenoids occupy most of the content of vitamin A. Persimmon is rich in pectin, which is a water -soluble dietary fiber; polyphenols contained in persimmon fruit are excellent antioxidants and have medicinal value.
The fruits of persimmons are often made after being shifted. After proper treatment, it can be stored for several months. In the middle of the year, you can eat it at any time; the persimmons can also be processed into a persimmon.
Although the persimmons are delicious, pay attention when eating, do not eat persimmons on an empty stomach, and do not eat with aquatic products containing a large amount of protein.