What's beneficial:
– rich in microelements Fe, I, K, Ca, Mg, Cr, vitamins: A, C, group B, and dietary fibres (which provide good satiety but have nuances, so they should be consumed with caution by people with gastrointestinal diseases, after surgical interventions on gastrointestinal organs, and when recommended for children).
– contains tannins, which give persimmon its astringency, indicating it is unripe, but it can ripen at home, for example, in the refrigerator.
– tannins are known antinutrients, natural compounds that hinder the absorption of nutrients, so it's better not to combine persimmon with other foods and not to finish your meal with it if you want to gain all its benefits; it's better to have it as a separate meal.
Preparation method: freezing is good for persimmon, but thermal processing will destroy almost all beneficial nutrients!
Is it a dietary product?
No, persimmon is quite high in calories and sweet (so it should be consumed with caution by people with diabetes), it has a medium glycaemic index, which will raise sugar and insulin in response, so losing weight on persimmon is impossible, plus considering it's a classic carbohydrate, I do not recommend consuming it in the evening!
When can you eat it and how much?
2-3 times a week, as a separate meal, 200-250 grams.
And remember: in your relationship with food, harmony and variety are important, so you will get all the benefits and not harm yourself.