How many carbohydrates are in persimmons? Beneficial and harmful properties of persimmons
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Persimmons are the fruits of shrubs or trees of the family Ebony, the evergreen representatives of which grow in the tropics and subtropics. According to the botanical classification, persimmon is considered a berry, and according to the culinary classification, it is considered a fruit.
Persimmon varieties
As a rule, ordinary buyers know only three types of persimmon - king, chocolate and just persimmon. In fact, persimmon has many varieties, which are divided into early (Ukrainian, Mider, Weber and Gosho Gaki), mid-season (Sidles, Sputnik, Chocolate) and late varieties (Costata, Khachia, Tomopan). Late varieties have the ability to be stored for a long time, so they can be found on sale almost all year round.
Calorie content of persimmon
The calorie content of persimmon is 66 kcal per 100 grams of product.
Persimmon season
Persimmons ripen in early autumn; most often persimmons grown in Abkhazia, Azerbaijan, Armenia and Turkey appear on our shelves; Chinese fruits are less common.
The vitamin-mineral complex of persimmon includes: , vitamins , and , as well as minerals: , and , and , and . Persimmon is rich. Persimmon is useful for digestive disorders, it normalizes metabolism and helps remove toxins from the body. , present in large quantities in persimmons, is an excellent prophylactic against the occurrence of thyroid diseases.
Harm of persimmon
The presence of tannins makes persimmon dangerous for people who have a stomach ulcer or are in the postoperative period due to surgical interventions in the gastrointestinal tract. Also, persimmon is not recommended for consumption by diabetics and people with acute kidney and bladder diseases. Not recommended for those prone to constipation.
Shape and size of persimmon
Persimmon is a fleshy berry of bright orange color; the flesh can be creamy to tea-colored, depending on the variety. The shape and size of the fruit vary depending on the place of growth and the variety, there are large berries with juicy pulp, flat fruits have hard and elastic pulp, such persimmons can be bitten off like a calorizator.
Persimmons, due to the presence of tannins, often “knit”; such fruits will become sweet if they are placed in the freezer for several days. After defrosting, it will lose its viscosity and become sweet.
Persimmons are usually stored in the refrigerator; they retain their taste for up to several months.
You can also put persimmons in one bag for a day and close the bag. In a day, the persimmon will stop gnawing in your mouth.
Persimmon in cooking
Persimmon is an ideal companion for cooking and its astringent properties perfectly level out the fat content of these birds. Persimmon is used as an ingredient for fruit salads, desserts, and drinks, but it is most beneficial to eat the juicy berry during an afternoon snack or snack.
In southern countries, dried persimmons are very popular.
Persimmon is very useful for those who want to lose extra pounds, not only because of the presence of vitamins and minerals in it, but also because of the presence of fiber and the ability to saturate the body well with a low calorie content. Persimmon also helps relieve swelling and get rid of excess water in the body.
Persimmons are a great snack. It’s just better to consume the fruit before 16:00, since fast carbohydrates are stored in fat in the evening. And you should not abuse this fruit; one per day will be enough.
On persimmon, you can arrange fasting days and short-term mono-diets. However, you should first consult with your doctor to see if you have any contraindications to its use.
Persimmon in cosmetology
Persimmon is very beneficial for the skin, it relieves puffiness and tightens pores. The antioxidants contained in persimmons slow down the processes of aging and skin wilting. Face masks come with different additions, with or, for example, have a beneficial effect on the skin. You can make a simple face mask, but it is very effective. To do this, apply the pulp of ripe persimmon to a cleansed face for 8-10 minutes, then rinse with warm water.
Persimmon in medicine
Persimmon has bactericidal properties and, cut in half, persimmons can be applied to burns and wounds if there is nothing else at hand. Persimmon is also useful in the postoperative period (except for operations on the stomach), it allows you to quickly restore strength. In addition to the fruit, persimmon leaves are also used in medicine. Tea made from dried leaves is beneficial for the elderly and those with anemia. And steamed leaves are applied to festering wounds.
How to choose persimmons when buying
You should only eat ripe fruits. If ripe persimmon helps in the fight against constipation, then unripe ones lead to the opposite effect due to the high tannin content in it, which glues particles of digested food together.
To avoid choosing an unripe fruit, do not choose persimmons with pale green leaves. You should not take fruits with dark spots. The ripest persimmon has a bright orange color, is slightly soft when pressed, and the leaves are dry.
Watch the Fresh Food video for more information on how to choose ripe persimmons.
Growing persimmons
Persimmons are grown in many countries, including in the south of Russia. Persimmon is considered an unpretentious plant and quite frost-resistant, so it can be grown from a seed in your garden or garden. The main thing is that the composition of your soil suits it.
To do this, you need to wash the seed, dry it, place it in a pot of soil, 1.5-2.5 cm deep, and cover it with cellophane film. The pot should be in a warm place, maybe even near a radiator.
The sowing must be ventilated from time to time, removing the film, and watered as needed (if the soil has dried out).
In 14-16 days the first shoots should appear; it makes no sense to keep sowing longer. The cellophane can be removed.
Sometimes the seed may not open or fall off the sprout on its own. If it does not fall off within a few days, you will need to open it up a little and remove it with scissors.
Persimmon sprouts grow quickly, reach up to 15 centimeters in height and, as they grow, they need to be transplanted into a larger pot. A small pot can lead to a lack of space for the sprout and have a detrimental effect on the plant's root system.
You can learn more about persimmon and its beneficial properties from the video clip of the TV show “Examination of Products. OTK."
Especially for
Copying this article in whole or in part is prohibited.
Do you know what vitamins are contained in persimmons? Or, for example, how many carbohydrates are in it and can it make you fat? Let's talk about this unique fruit, because it is not for nothing that in China and Japan persimmon is considered a “divine” food. In addition to having a bright, unusual taste, it is simply a storehouse of vitamins. With its help, you can even cure some diseases at the initial stage or prevent them through prophylaxis.
For example, in Asian countries it is used to treat sclerosis and scurvy. It is considered an excellent remedy against inflammation, various types of bronchitis, and its use also cleanses the liver and bile ducts.
How many carbohydrates are in persimmons?
For those who are on a diet, it will be useful to know how many carbohydrates are contained in persimmons. Its energy value is low - only 53 calories per 100 grams, of which 0.5 g of protein, 0.4 g of fat and 15 g of carbohydrates. You can spend fasting days on it, and you need to drink at least 2-2.5 liters of clean water.
It is allowed to add it to the diet for people on a diet. It very quickly causes a feeling of fullness, which will allow you to not feel hungry for a long time.
Can diabetics eat persimmons?
Persimmon contains a huge amount of fiber, as well as vitamins A, C, P, potassium, magnesium, calcium, phosphorus and iron. But, despite its beneficial properties, doctors often doubt whether persimmon can be consumed if you have diabetes.
The fact is that its glycemic index is quite high - 70. In addition, the product contains glucose, which, although not much, can affect blood sugar levels.
In general, persimmons are not completely prohibited for diabetics, but great care must be taken when consuming them. To begin with, it is better to eat no more than 50 grams of it per meal.
After each time, it makes sense to measure your blood sugar level. If it remains normal, then you can afford to increase the portion. But in any case, you shouldn’t get carried away and eat more than 2-3 pieces a day, because... its sugar content still poses a potential danger.
Persimmon is one of those fruits that should only be eaten when fully ripe. Unripe fruits have a very strong astringent effect due to the large amount of tannin they contain. By the way, if consumed excessively, it can cause constipation and some gastrointestinal diseases.
Ripe persimmon should be soft, juicy and sweet, only in this case it will have a healing effect.
How to help persimmons “ripen”
If you accidentally bought an unripe persimmon, you can speed up the process of “ripening” it at home. To do this, place persimmons and bananas or apples in one container or plastic bag. Close the container tightly and tie the bag. After a few days (their number depends on immaturity), it will be possible to enjoy the ripe product.
If urgent ripening is necessary, you can place the fruits in warm (about 40 degrees) water and constantly maintain this temperature.
Unfortunately, fresh persimmons do not last long. Of course, you can freeze it (by the way, after defrosting, the astringent properties are partially lost), but how many fruits will fit in your freezer?
Canning will come to the rescue. Persimmon is used to make jam, jams, compotes, etc. Of course, at the same time its calorie content increases greatly, because... Sugar is added, containing a large amount of carbohydrates, but almost all the beneficial properties are perfectly preserved.
Persimmon jam
Here is an example of a persimmon jam recipe.
In order to make aromatic and tasty persimmon jam, you need to take fruit and sugar in a 1:1 ratio. Let's look at 1 kg as an example. Add 250 ml of water and citric acid (about a pinch) to the sugar, cook until it boils and the sugar is completely dissolved.
Then add washed and cut into slices persimmons, cook over low heat for about 45-50 minutes until thickened. The finished jam can be eaten immediately or poured into sterilized jars and rolled up. Bon appetit!
How to grow persimmons at home:
Benefits and harms:
Persimmon for diabetes:
Why is one of the persimmon varieties called chocolate? What is Sharon? When you should and shouldn’t eat persimmons and how many calories they contain, read on.
Persimmon is an edible fruit of a tree of the genus Diospyros, belonging to the Ebony tree family. Her homeland is China.
It can be light yellow, orange, dark red-orange in color, its dimensions in diameter can vary from 1.5 to 9 cm, and its weight can be from 80 to 500 grams.
Persimmon varieties
- Japanese- It is quite large in size and has a tart taste. From China it spread to East Asian countries and Japan. It is the most common type.
- Sharon is a hybrid of apple and Japanese persimmon. It is very tasty and less viscous. The skin of the sharon is thin and shiny, and there are no seeds at all. It differs from other types of persimmon in its harder pulp, which it “received” from an apple. The taste is reminiscent of apricot, quince and apple. The berries ripen in October and may not lose their taste for a long time. It is also noteworthy that the more it is exposed to cold and frost, the sweeter it becomes.
- Caucasian- tastes like dates and grows throughout the post-Soviet space. The fruits are small in size, astringent and tart in taste.
- Chocolate (king)- got its name because of the color of the fruit. Unripe fruits are green, and ripe ones are brown. The pulp of the kings has a pleasant aroma, sweetness and creamy structure.
Composition of persimmon
Persimmon fruits contain antioxidants, sucrose, glucose, citric and malic acids, provitamin A, and a large amount of microelements: iron, copper, calcium, potassium, etc. It also contains a lot of beta-carotene and magnesium.
Calorie content of persimmon per 100 g is 53 kcal:
- Proteins - 0.5 g
- Fats - 0.0 g
- Carbohydrates - 16.8 g
Useful properties of persimmon
- Are you stressed, unable to calm down and improve your performance? Then eat some orange fruits! All this is thanks to antioxidants, which, moreover, are directed against free radicals in the human body.
- “Orange fruit” is an excellent dietary product and at the same time perfectly satisfies hunger.
- If you have a sore throat, you can gargle with freshly squeezed ripe fruit juice diluted with warm boiled water. As a result of several rinses, the symptoms of colds will be eliminated.
- For kidney diseases, it is recommended to use persimmon, as it is a diuretic and can remove salts from the body.
- Thanks to provitamin A, this fruit helps preserve vision.
- For anemia, when the body lacks iron, persimmon will also have a beneficial effect. It is not only indicated for use in iron deficiency anemia, but is also recommended for exhaustion, tuberculosis, atherosclerosis and cardiovascular diseases.
- It has beneficial properties for people suffering from hypertension, as it normalizes blood pressure.
- This fruit is useful for lung diseases: pneumonia and chronic bronchitis.
- The juicy pulp of the fruit is an excellent bactericidal and astringent agent. Therefore, in folk medicine it is used to heal wounds. To do this, the peeled fruit is applied directly to the wound or burn.
In Eastern countries, molasses, dried fruits and even cider, wine and beer are made from it. And in Japan, unripe persimmons are used to make the famous vodka - sake.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Persimmon".
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 67 kcal | 1684 kcal | 4% | 6% | 2513 g |
| Squirrels | 0.5 g | 76 g | 0.7% | 1% | 15200 g |
| Fats | 0.4 g | 56 g | 0.7% | 1% | 14000 g |
| Carbohydrates | 15.3 g | 219 g | 7% | 10.4% | 1431 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 11.9% | 1250 g |
| Water | 81.5 g | 2273 g | 3.6% | 5.4% | 2789 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 mcg | 900 mcg | 22.2% | 33.1% | 450 g |
| beta carotene | 1.2 mg | 5 mg | 24% | 35.8% | 417 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.9% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 2.5% | 6000 g |
| Vitamin B4, choline | 7.6 mg | 500 mg | 1.5% | 2.2% | 6579 g |
| Vitamin B5, pantothenic | 7.6 mg | 5 mg | 152% | 226.9% | 66 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 7.5% | 2000 g |
| Vitamin B9, folates | 8 mcg | 400 mcg | 2% | 3% | 5000 g |
| Vitamin C, ascorbic acid | 15 mg | 90 mg | 16.7% | 24.9% | 600 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 4.9% | 3000 g |
| Vitamin H, biotin | 7.5 mcg | 50 mcg | 15% | 22.4% | 667 g |
| Vitamin K, phylloquinone | 2.6 mcg | 120 mcg | 2.2% | 3.3% | 4615 g |
| Vitamin RR, NE | 0.3 mg | 20 mg | 1.5% | 2.2% | 6667 g |
| Niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 200 mg | 2500 mg | 8% | 11.9% | 1250 g |
| Calcium, Ca | 127 mg | 1000 mg | 12.7% | 19% | 787 g |
| Magnesium, Mg | 56 mg | 400 mg | 14% | 20.9% | 714 g |
| Sodium, Na | 15 mg | 1300 mg | 1.2% | 1.8% | 8667 g |
| Sera, S | 5.8 mg | 1000 mg | 0.6% | 0.9% | 17241 g |
| Phosphorus, Ph | 42 mg | 800 mg | 5.3% | 7.9% | 1905 |
| Chlorine, Cl | 23.6 mg | 2300 mg | 1% | 1.5% | 9746 g |
| Microelements | |||||
| Aluminium, Al | 470.9 mcg | ~ | |||
| Bor, B | 2.2 mcg | ~ | |||
| Vanadium, V | 6.5 mcg | ~ | |||
| Iron, Fe | 2.5 mg | 18 mg | 13.9% | 20.7% | 720 g |
| Yod, I | 60 mcg | 150 mcg | 40% | 59.7% | 250 g |
| Cobalt, Co | 3.64 mcg | 10 mcg | 36.4% | 54.3% | 275 g |
| Lithium, Li | 28.1 mcg | ~ | |||
| Manganese, Mn | 0.355 mg | 2 mg | 17.8% | 26.6% | 563 g |
| Copper, Cu | 113 mcg | 1000 mcg | 11.3% | 16.9% | 885 g |
| Molybdenum, Mo | 10.5 mcg | 70 mcg | 15% | 22.4% | 667 g |
| Nickel, Ni | 12.9 mcg | ~ | |||
| Rubidium, Rb | 63 mcg | ~ | |||
| Selenium, Se | 0.6 mcg | 55 mcg | 1.1% | 1.6% | 9167 g |
| Strontium, Sr | 40 mcg | ~ | |||
| Fluorine, F | 105.3 mcg | 4000 mcg | 2.6% | 3.9% | 3799 g |
| Chromium, Cr | 7.9 mcg | 50 mcg | 15.8% | 23.6% | 633 g |
| Zinc, Zn | 0.11 mg | 12 mg | 0.9% | 1.3% | 10909 g |
| Zirconium, Zr | 75.7 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 15.3 g | max 100 g | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.004 g | from 0.9 to 3.7 g | 0.4% | 0.6% | |
| Omega-6 fatty acids | 0.039 g | from 4.7 to 16.8 g | 0.8% | 1.2% |
Energy value Persimmon is 67 kcal.
- Piece = 85 g (57 kcal)
Main source: Skurikhin I.M. and others. Chemical composition of food products. .
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.
Product calculator
The nutritional value
Serving Size (g)
NUTRIENT BALANCE
Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.
Product calorie analysis
SHARE OF BZHU IN CALORIES
Ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.
Try filling out your food diary right now without registration.
Find out your additional calorie expenditure for training and get updated recommendations absolutely free.
DATE FOR ACHIEVEMENT OF THE GOAL
USEFUL PROPERTIES OF PERSIMO
Persimmon rich in vitamins and minerals such as: vitamin A - 22.2%, beta-carotene - 24%, vitamin B5 - 152%, vitamin C - 16.7%, vitamin H - 15%, calcium - 12.7%, magnesium - 14%, iron - 13.9%, iodine - 40%, cobalt - 36.4%, manganese - 17.8%, copper - 11.3%, molybdenum - 15%, chromium - 15.8%
What are the benefits of persimmon?
- Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
- Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
- Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
- Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
- Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
You can see a complete directory of the most useful products in the appendix - a set of properties of a food product, the presence of which satisfies a person’s physiological needs for the necessary substances and energy.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.
Nowadays, diets that limit carbohydrates have become very popular. Indeed, carbohydrates are a quick source of energy, and when deprived of it, the body immediately switches to using another source of energy - previously accumulated fat cells. That is why many are interested in the composition of various popular seasonal products, the list of which includes and.
How many carbohydrates are in persimmons?
Persimmon is a sweet fruit that, when unripe, has an astringent taste due to the large amount of tannin. As the fruit ripens or freezes, the astringent taste disappears, and the persimmon reveals its true natural taste - very delicate and sweet. It is worth noting that it is the abundance of simple carbohydrates, that is, sugars, that gives this product its sweetness.
Per 100 g of product there is only 0.5 g of protein, a complete absence of fat and 16.8 g of carbohydrates. Compared to cookies, ice cream or cake, this is not much, but if you consider the percentage of components, it becomes clear that persimmons consist almost entirely of carbohydrates.
Knowing how many carbohydrates are in persimmon, you automatically know how many mono- and disaccharides are in it, since these values are equal to each other. Thus, you can independently answer the question of whether there is a lot of sugar in persimmons. This figure is so high that nutritionists recommend that obese people give it up.
Can you eat persimmons if you have diabetes?
There are few items in the list of contraindications for this product, but diabetes is among them. However, the glycemic index of this product is average - 45. However, doctors recommend that people with type 1 diabetes 
stop eating such fruits completely so as not to provoke a worsening of the condition. At the same time, those with type 2 diabetes can eat such fruits, but rarely and in limited quantities, like all other products with average.
Considering the list of contraindications, it is also worth noting the undesirability of consuming these fruits for those who have stomach health problems. Doctors have found that persimmon can cause intestinal obstruction if you eat too much of it - but this is more likely to happen to those who have had surgery on the gastrointestinal tract. Moreover, it is the unripe fruit that is dangerous. If you eat no more than 1-2 persimmons a day, you are not in such danger.