Ripe fresh persimmon is not only not sour but also very sweet. The effect of eating raw persimmon on clearing heat and thirst, moistening lung and strengthening spleen. According to ancient Chinese medicine records, fresh persimmons that are raw and ripe still have the effect of hemostasis. The mashed juice is flushed with warm water for drinking, which has a very good effect on thyroid diseases.
Persimmons harvested in late autumn every year can also be made into persimmons, which is also a very delicious food. The sweet taste and the soft waxy taste of the inner dried fruit with flexible outer skin are welcomed by many consumers. The nutritional value of persimmon and fresh persimmon are not very different, mainly for the treatment of pregnant women caused by bleeding, as well as intestinal inflammation.
The so-called persimmon frost is a layer of white frost on the persimmon that everyone eats. It tastes sweet and tastes like some sweet powder snacks. Persimmon cream is often used in the prescription of traditional Chinese medicine, with other herbs decoction, has the effect of relieving fever and thirst, moistening the lungs and clearing dryness, and has a very good effect on bronchitis (chronic) and throat inflammation.
Although persimmon is good, it can't be eaten at random. When persimmon is eaten, it must avoid eating with seafood, potato, milk, kelp, pickled vegetables, wine and goose. Once it is eaten with the above food, it will cause unnecessary harm to the body. Therefore, we must pay attention to the eating taboo of persimmon carefully to really eat the value of persimmon
