Table of contents:
Calories, kcal: 67 Protein, g: 0.5 Fat, g: 0.4 Carbohydrates, g: 15.3
Persimmon virginiana is a subtropical and tropical, evergreen, deciduous tree that has a dark gray crown and belongs to the Ebony family.
Persimmon virginiana is a multi-stemmed tree, the height of which reaches twenty meters and has oval-shaped leaves, the length of which usually reaches 17 cm, and the width is 10 cm. The branches are fragile and easily damaged even in normal wind.
Persimmon originally from China, then this plant began to be cultivated in East Asia, and only then began to grow in Japan (calorizer). There are 740 different varieties of persimmon, which differ in appearance and taste.
The most famous species is the virgin persimmon. This variety of persimmons has been growing for about 150 years and has a slight difference from other types of persimmons in that the ripe persimmon fruit has an orange color and a juicy, pleasant taste, inside the fruit contains seeds.
For 20 years now, the virgin persimmon has been grown in Russia, in the Volgograd region. Our harsh climate does not affect the cultivation of this variety. Studies have shown that virgin persimmon can withstand temperatures of -35 ° C. Breeders cross different types of persimmons, including virgin. By crossing, many other varieties were obtained, such as Earley Golden, Meader, Rossiyanka, Novinka, Little Red Riding Hood.
Calorie content of virgin persimmon
The calorie content of virgin persimmon is 67 kcal per 100 grams of product.
The composition of virgin persimmon
Persimmon has excellent taste, and it also contains vitamins: A, E, C, B1, B2, B6, PP and useful substances: beta-carotene, calcium, sodium, iron, magnesium, potassium, zinc, phosphorus.
Useful properties of virgin persimmon
Persimmon virginiana has medicinal effects, it has a diuretic and bacteriological property, is an assistant for the prevention of thyroid diseases, urolithiasis and for cosmetic purposes.
The use of virgin persimmon in cooking
Persimmons can be eaten not only fresh, but jam, jam, jam, jelly, desserts and other sweets are prepared from the sweet pulp.