Persimmons are delicious and exotic fruits that do more than serve as a sweet and tasty treat; they have a host of health benefits, including their ability to improve eye health, reduce the signs of aging, prevent various types of cancer, improve digestion, boost the immune system, lower cholesterol, increase metabolism, strengthen bones, stimulate cognitive function, lower blood pressure, and take care of your skin. In addition, they can help your body heal faster, help you lose weight, reduce inflammation and increase blood circulation throughout the body.
What are the persimmons?
Persimmon is the name given to a number of different species of very similar fruits from the same scientific family, Diospyros. As more information on ancient cultures emerged, thanks to anthropology and archeology, various types of persimmons were classified in Japanese persimmon, American persimmon, black khaki, date-plum tree and Indian persimmon. All share the same basic nutritional value and health benefits, with some notable differences, such as fiber content and traces of unusual organic compounds.
Although the most popular version of this fruit was originally from China, it has spread worldwide over the past 100 years and similar species have also been found in other parts of the world. This suggests that persimmon has been used for thousands of years in many cultures. Therefore, there are a number of common names and nicknames for persimmons, including “The Fire of Jove”, “The Fruit of the Gods”, and “Candy of Nature”.
Nutritional value of persimmons
Persimmons are rich in vitamin A, vitamin C, vitamin E and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium and phosphorus. They also contain organic compounds that include catechins, gallocatechin, betulinic acid and various carotenoid compounds that enter the vitamin B complex.
The long list of health benefits that this interesting fruit can confer on people is mainly due to the presence of the above-mentioned vitamin and mineral content, as well as some organic compounds.