Originally from China, persimmon trees have been grown for thousands of years for their delicious fruit and beautiful wood.Their orange-colored fruits called persimmons are known for their sweet, honey-like flavor.While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular.
The heart-shaped Hachiya persimmons are astringent, meaning they are very high in plant chemicals called tannins that give the unripe fruit a dry, bitter taste.
This type of persimmon needs to be fully ripe before eating.
Fuyu persimmons also contain tannins, but they are considered non-astringent. Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe.
Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.
Not only are persimmons tasty, they’re packed with nutrients that can benefit your health in several ways.
Here are 7 benefits of persimmons, including how to incorporate them into your diet.
1. Loaded With Nutrients
Though small in size, persimmons are packed with an impressive amount of nutrients.
In fact, one persimmon (168 grams) contains:
- Calories: 118
- Carbs: 31 grams
- Protein: 1 gram
- Fat: 0.3 grams
- Fiber: 6 grams
- Vitamin A: 55% of the RDI
- Vitamin C: 22% of the RDI
- Vitamin E: 6% of the RDI
- Vitamin K: 5% of the RDI
- Vitamin B6 (pyridoxine): 8% of the RDI
- Potassium: 8% of the RDI
- Copper: 9% of the RDI
- Manganese: 30% of the RDI
Persimmons are also a good source of thiamin (B1), riboflavin (B2), folate, magnesium and phosphorus.
These colorful fruits are low in calories and loaded with fiber, making them a weight loss-friendly food.
Just one persimmon contains over half the recommended intake of vitamin A, a fat-soluble vitamin critical for immune function, vision and fetal development.
Aside from vitamins and minerals, persimmons contain a wide array of plant compounds, including tannins, flavonoids and carotenoids, which can positively impact your health
The leaves of the persimmon fruit are also high in vitamin C, tannins and fiber, as well as a common ingredient in therapeutic teas.
