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The Food Coach

Healthy Food Database - Persimmon

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A bright orange fruit shaped somewhat like a tomato, there are two types of persimmons - those that are astringent and those that are non-astringent. Sweet persimmon are the most popular and are often referred to as Fuji fruit. They are crispy to eat with a soft sweet flavour.

For more information on persimmon watch our Sweet persimmon video
Category: Fruit
In Season:
To Buy: Buy from greengrocers or some Asian delis.
To Store: Once ripe, will keep for a few days before starting to lose crispness.
Tips & Tricks: Eat plain and crunchy, like an apple or chill, cut in half and eat with a spoon.

Nutrition (1 Unit):

Weight (grams): 168
Carbohydrates, g: 27.0
Protein (g): 1.0
Saturated Fat, g : 0.0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision.

Contraindications:
Taken in excess will accumulate in the body.
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Moderate
Energy (kJ): 502
Fibre, g:
Fat (g): 0.4
Monosaturated Fat , g: 0.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: The flesh may be used in salads, added to yoghurt, used in cakes, muffins or pancake mix. Puree the pulp and add cream cheese, orange juice, a teaspoon of honey and a pinch of sea salt for an unusual dressing.

Benefits the Following Health Conditions:*

High Blood Cholesterol

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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