The function and effect of persimmon

The nutritional value of persimmons:

The nutritional value of persimmons is high. The mature persimmon contains 15% sugar, 1.36% protein, 0.57% fat, and crude fiber, carotene, calcium, phosphorus, iron and other elements and a variety of vitamins, especially vitamin c is 1-2 times higher than the average fruit.

Persimmon is rich in nutrients, bright in color, soft and juicy, sweet and delicious, and old and young. It is estimated that every 100 grams of persimmon contains more than 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 mg of phosphorus, 8 mg of iron, 10 mg of calcium, and 16 mg of vitamin c. It also contains various nutrients such as carotene. ingredient. It can be eaten raw or processed into dried persimmons, persimmon cakes, and used in wine making, vinegar making, etc.

Persimmon effect:

Lung fluid, heat to stop bleeding, bowel and spleen, hangover blood pressure. It has the effects of clearing away heat and lungs, thirst, and invigorating the spleen;

For the treatment of hyperactivity cough, dry mouth, thirst, vomiting, diarrhea. Fresh persimmons have cooling blood to stop bleeding; persimmon cream moisturizes the lungs and can be used for throat dryness, mouth sores, etc.; Shidi has a descending and stopping effect; persimmons and stomachs stop bleeding; persimmon leaves have a hemostatic effect for the treatment of hemoptysis, blood in the stool, Hemorrhage, vomiting blood, recent research found that persimmon and persimmon leaves have blood pressure, water, anti-inflammatory, and hemostatic effect.