Why are crisp persimmons still astringent after peeling? Can eggs and persimmons be eaten together?

Persimmons have high nutritional value and are rich in vitamin C. The content of vitamin C in 100 grams of persimmons is twice that of oranges, eight times that of bananas, and ten times that of grapes. Therefore, in late autumn, if persimmons are ripe and red and hanging on the branches, we can eat them in moderation. It is good for the body. Why are crisp persimmons still very astringent after peeling? Here is a detailed analysis for you!

Contents of this article

1. Why are crisp persimmons still astringent after peeling?

2. Can eggs and persimmons be eaten together?

3. Will eating persimmons make you fat?

Why are crisp persimmons still astringent after peeling?

1. It may not be fully ripe. The crisp persimmon is also known as Gongcheng Moon Persimmon, which is produced in Gongcheng, Pingle and Yangshuo in Guangxi.

2. This kind of persimmon will complete the process of de-astringency while it is still growing on the tree. If this kind of persimmon is still very astringent after peeling, it may be that the crisp persimmon is not fully ripe. The unripe persimmon has a high tannin content, so it will taste astringent when eaten.

3. Some persimmons will be soaked in lime water after being picked to achieve the purpose of removing the astringency. If it is this kind of persimmon, then the de-astringency treatment may not be done properly.

Can eggs and persimmons be eaten together?

Eggs are rich in protein, and persimmons contain a lot of tannic acid. When protein meets tannic acid, it will coagulate and precipitate, which will greatly affect the digestive function of the stomach and intestines. In severe cases, symptoms such as vomiting, abdominal distension, abdominal pain, and diarrhea will occur.

Will eating persimmons make you fat?

Eating too many persimmons will not make you fat. Persimmons have high nutritional value and are rich in vitamin C. The content of vitamin C in 100 grams of persimmons is twice that of oranges, eight times that of bananas, and ten times that of grapes. Persimmons also contain a large number of phenolic substances such as flavonoids and tannins, which have the effects of inhibiting platelet aggregation, preventing low-density lipoprotein oxidation, and softening blood vessels. Persimmons are rich in nutrients, bright in color, soft and juicy, sweet and delicious, and are loved by people of all ages. According to measurements, every 100 grams of persimmons contains more than 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 milligrams of phosphorus, 8 milligrams of iron, 10 milligrams of calcium, 16 milligrams of vitamin C, and a variety of nutrients such as carotene. It can be eaten raw, processed into persimmon cakes and persimmon cakes, and can be used to make wine and vinegar.