Persimmons

Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae, and certain species of Diospyros are the sources of most kinds of ebony wood, and not all species bear edible fruit. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.

Various Species

1.  Diospyros kaki
2.  Diospyros lotus (The Date-plum tree)
3.  Diospyros virginiana (The American Persimmon)
4.  Diospyros digyna (The Black Persimmon)
5.  Diospyros discolor
6.  Diospyros peregrina (The Indian Persimmon)

Persimmons

Nutritive value of Papaya : Per 100 gm.

Vitamins 

• Vitamin A                         2733IU        55%
• Retinol                            0.0 mcg
• Retinol Activity Equivalent        136 mcg
• Alpha Carotene                    0.0 mcg
• Beta Carotene                    425 mcg
• Beta Cryptoxanthin                2431 mcg
• Lycopene                        267 mcg
• Lutein+Zeaxanthin                1401 mcg
• Vitamin C                        12.6 mg        21%
• Vitamin E (Alpha Tocopherol)    1.2 mg        6%
• Vitamin K                        4.4 mcg        5%
• Thiamin                            0.1 mg        3%
• Riboflavin                        0.0 mg        2%
• Niacin                            0.2 mg        1%
• Vitamin B6                        0.2 mg        8%
• Folate                            13.4 mcg    3%
• Food Folate                        13.4 mcg     
• Folic Acid                        0.0 mcg
• Dietary Folate Equivalents        13.4 mcg
• Vitamin B12                        0.0 mcg        0%
• Choline                            12.8 mg

Minerals

• Calcium                    13.4 mg     1%
• Iron                    0.3 mg        1%
• Magnesium                15.1 mg        4%
• Phosphorus                28.6 mg        3%
• Potassium                270 mg        8%
• Sodium                    1.7 mg        0%
• Zinc                    0.2 mg        1%
• Copper                    0.2 mg        9%
• Manganese                0.6 mg        30%
• Selenium                1.0 mcg        1%

Health Benefits

• The fruit is low in calories (provides 70 calories/100g) and fats but is rich source of dietary fiber.

• Persimmons contain health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.

• Fresh persimmons contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

• Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age-related macular related macular disease"(ARMD) in the elderly.

• They are also a very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

• The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.

• Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese, and zinc). Copper is also required for the production of red blood cells.

Recipes

Persimmon Brunch Cake
Persimmon Bars
Persimmon Cookies
Spicy Persimmon Chutney
Persimmon Pudding Cake
Spiced Persimmon Butter
Arugula Persimmon Pear Salad
Old-Fashioned Persimmon Pudding
Persimmon Bread
Persimmon Cookies