What should you pay attention to when eating persimmons during the Frost Descent?
Introduction: Frost Descent is a time of joy when fruits and vegetables are harvested. It is said that food that has been frosted is particularly delicious, and there is a basis for this. Let us learn about the precautions when eating persimmons during the Frost Descent. It is such a deep autumn, so golden, and so fruitful. Only in September can you always expect to reap rewards for your efforts. The Fortune Teller website allows you to feel every breath of September in the lunar calendar.What are the benefits of eating persimmons during the Frost Descent?The temperature is relatively low during the Frost Descent period, and the starch in the vegetables is converted into sugars. After this conversion, the vegetable cell fluid will not be easily destroyed. Therefore, frost-bitten fruits and vegetables are high in sugar, and vegetables include radish, spinach, and cabbage. Fruits include grapes, persimmons, etc.In some areas of our country, there is a saying that "eating persimmons during the Frost Descent will prevent a runny nose." Experts explain that the real reason is that persimmons are generally fully ripe around the time of the Frost Descent. At this time, the persimmons have a thin skin, fresh and delicious flesh, and high nutritional value. According to Chinese medicine, the time of Frost Descent is late autumn, which is a dry season and prone to coughing. At this time, fully ripe persimmons are sweet and astringent, and cold in nature. They can nourish the lungs and protect the stomach, and clear away dryness and heat. Persimmons are bright in color, soft and juicy, sweet and delicious, and are loved by people of all ages. Persimmons can be eaten raw, processed into persimmon cakes and persimmon patties, and can also be used to make wine and vinegar. Persimmon is not only nutritious, but also has high medicinal value. Persimmon is very effective in preventing cardiovascular sclerosis. It is measured that every 100 grams of persimmon 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 also contains carotene and other nutrients. Raw persimmon can clear away heat and detoxify, and is a good medicine for lowering blood pressure and stopping bleeding. It has a good effect on treating hypertension, hemorrhoidal bleeding, and constipation. In addition, burdock and persimmon leaves are very valuable medicinal materials. Large amounts of vitamins and iodine can also treat endemic goiter caused by iodine deficiency. In addition, persimmons help lower blood pressure, soften blood vessels, increase coronary artery flow, promote blood circulation and reduce inflammation, and improve cardiovascular function. Things to note when eating persimmons1. Do not eat persimmons on an empty stomach. Persimmons contain a large amount of tannic acid and pectin. If you eat persimmons on an empty stomach, the tannic acid and pectin will be retained in the stomach under the action of gastric acid, and react with gastric acid to form gastric persimmon stones, causing digestive tract obstruction. If the gastric persimmon stones cannot be naturally discharged from the body, it will cause digestive tract obstruction, and symptoms such as severe upper abdominal pain, vomiting, and even vomiting blood in severe cases.2. Do not eat persimmons and crabs together with high-protein fish, shrimps, and crabs. From the perspective of traditional Chinese medicine, persimmons and crabs are both cold foods, so they cannot be eaten together. From the perspective of Western medicine, high-protein crabs, fish, and shrimps easily react with tannic acid to form gastric persimmon stones. 3. Don’t eat the persimmon with the skin. The tannic acid mentioned in the first point is mostly on the persimmon skin. If you peel the persimmon and eat it, you can consume less tannic acid and reduce the chance of forming gastric persimmon stones. Especially when the de-astringency process is not perfect, the persimmon peel will contain more tannins. |
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