Hi all today I came across a fruit called Kaki fruit,so I just want to explain more about Kaki fruit in this article.Kaki fruit is also known as persimmon fruit.
The persimmon /pərˈsɪmən/ is the edible fruit of several species of trees in the genus Diospyros.
It is known as shi (柿) in Chinese, kaki (柿) in Japanese and gam (감) in Korean called as Korean mango, haluwabed (हलुवाबेद) in Nepal.
Origin of kaki fruit
Persimmon fruit is a tropical fruit found fleshy fibrous belongs to family ” Ebenaceae “. It is usually cultivated in the warm region of korea,China, Japan,California,south,europe,turkey,brazil and Italy. Large production of persimmon fruit is from China, say for about 75 percentage of worlds total persimmon fruit grown there. There are more than 400 species of persimmon fruit that are cultivated globally and are of great importance on Date-plum (Diospyros lotus), also known as lotus persimmon, which is native to southwest Asia and southeast Europe.
American persimmon ( Diospyros virginiana ) is native to the eastern United States.
The Mabolo or velvet-apple ( Diospyros discolor ) is native to Taiwan, the Philippines, and Borneo
Texas persimmon ( Diospyros Texana ) is native to the southern United States, northeaster Mexico.
Appearance
Persimmon fruit is widely classified according to their appearance such as spherical,acorn,pumpkin-shaped and Shell is shiny, smooth, and thin and its color ranges from yellow to red to orange depending on the species and variety. Persimmon fruit weight up to 500 grams and vary in size from 1.5 to 9 cm in diameter.
Types
Fruit mainly two types: Astringency- astringent and non-astringent.Hachiya and Fuyu varieties are among the most popular. The heart-shaped Hachiya persimmons are astringent, Fuyu persimmons contain tannins,belongs to non-astringent.
Taste
Persimmon fruit orange-coloured fruit known for their sweet, honey-like flavor. Non-astringent persimmons may be eaten after they soften, Astringent persimmons should only be eaten after fully ripened, turning soft and deep in color.
NUTRIENTS VALUES
One Persimmon Fruit(168 grams) can contain:
- 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.
HEALTH BENEFITS
Improves Vision: Persimmon fruit hold essential component of rhodopsin, a protein necessary for normal vision and 55% of vitamin A which is good for reducing the risk of retinal damage.Also Nutrients such as Vitamin C, Vitamin A, Vitamin K, lutein, zeaxanthin, carotenoid antioxidants present in persimmon fruit avoid eye disease and improve a good vision.
Promotes Digestion: Persimmon fruit pulp is a good source of fiber which holds higher level of tannic acid, polyphenols compunds that help in preventing constipation and increase regularity. Persimmon contains vitamin B6 helps in avoiding gastrointestinal disorders .
Delays Premature Aging: Persimmon contain Beta carotene, Vitamin A, lycopene, lutein aids in mainitaing skin health.Also cryptoxanthins,antioxidants present in the persimmon lower oxidative stress and phytonutrients help to reverse the aging effect.
Normalize Blood Pressure: Persimmon is really good for blood circulation in our body containing ample amounts of potassium. Tannic acid and gallic acids can help lower blood pressure levels.
Maintains Sugar levels: Persimmon Fruit possesses a therapeutic property that helps to prevent diabetics. The persimmon fruit peel contains flavonoids that have antidiabetic and antioxidant properties which protect against the formation of advanced glycation end (AGEs).
Protects Heart Disease: Persimmon contains copper,that provide healthy circulation of red blood cells and also improves cognitive function. Compounds like flavonoids, beta-carotene, vitamin C, vitamin E also help in lowering risk of heart disease.As we discussed early Persimmon is a good source of fiber, antioxidants and minerals that are part of an antiatherosclerotic diet.
Controls Inflammation: vitamin C and vitamin E present in Persimmon helps to protect cells and other compounds like carotenoids, flavonoids, gallic acids antioxidants fight against inflammation.Persimmon holds therapeutic property to regulate immune function and inhibits inflammation.
Decreases Risk of Cancer: persimmon fruit is a natural therapeutic agent, phytochemicals kill cancer-causing cells.Persimmon contain phenolic compounds such as gallocatechin and catechins preventing various cancers.Anti-tumor compounds like Betulinic acid present in Persimmon lowers the size and prevents metastasizing of cancer. Flavonoids and carotenoids like beta-carotene. fighting against lung and colorectal cancer.
Boosts Immunity Power: Persimmon provides Vitamin c and ascorbic acid that promotes the production of white blood cells there by increasing the stimulation of immunity.
Reduce Cholesterol levels: Fiber in Persimmon binds bile acid, and gallic acids helps in lowering blood cholesterol levels.
Helps to Weight Lose: Persimmon compounds such as Phenolic acids, tannins, and catechins inhibit the deposition of abdominal fat and reduce overall body fat, Vitamins such as beta carotene, Vitamin A, lycopene, lutein and cryptoxanthins reduce age spots, wrinkles, fatigue, Alzheimer’s disease, muscle weakness .
Anti-Bacterial action: Tannins in Persimmon have a stronger anti-bacterial and anti-viral property, on E. coli and C. difficile, prevent tooth decay, and improve overall oral health and hygiene.
Improves Metabolism: Vitamin B complexes such as folic acid, pyridoxine, and thiamin in Persimmon play vital role in various enzymatic processes promoting overall metabolism.