What is Japan's national fruit?

Persimmons Persimmons are the national fruit of Japan. They are usually in season between September and December, and are a good source of potassium, phosphorous, and vitamin C. This article will look at the types and benefits of persimmon fruit, their nutritional content, and how to include them in the diet.

medicalnewstoday.com - Persimmon fruit: Nutrition, health benefits, and more

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Persimmons are the national fruit of Japan. They are usually in season between September and December, and are a good source of potassium, phosphorous, and vitamin C. This article will look at the types and benefits of persimmon fruit, their nutritional content, and how to include them in the diet. Types of persimmon Share on Pinterest Getty Images There are two kinds of persimmon: Asian and American. Native Americans have used the American persimmon, Diospyros virginiana, for centuries, either eaten dry or baked into bread. American persimmons tend to grow wild, rather than being cultivated. Diospyros kaki, the Japanese persimmon, is the type that people typically see in stores. There are two popular types of Japanese persimmon: Hachiya: This type of persimmon is acorn-shaped and astringent because of its high tannin content. Hachiya persimmons are best to eat when ripe or overripe. They have glossy, deep orange-red skin and dark yellow flesh with black streaks. They have few or no seeds. This type of persimmon is acorn-shaped and astringent because of its high tannin content. Hachiya persimmons are best to eat when ripe or overripe. They have glossy, deep orange-red skin and dark yellow flesh with black streaks. They have few or no seeds. Fuyu: This type of persimmon is tomato-shaped and non-astringent, so a person can eat them when they are still hard or under-ripe. Their skin is deep orange and they have light orange flesh. They have few or no seeds. Nutritional information The nutritional information for a raw Japanese persimmon per 100 grams (g) is as follows : Calories: 70

70 Carbohydrate: 18.59 g

18.59 g Protein: 0.58 g

0.58 g Fat: 0.19 g

0.19 g Fiber: 3.6 g

3.6 g Vitamin A: 81 micrograms (mcg) of retinol activity equivalents (RAE)

81 micrograms (mcg) of retinol activity equivalents (RAE) Vitamin C: 7.5 milligrams (mg)

7.5 milligrams (mg) Beta-carotene : 253 mcg

: 253 mcg Beta-cryptoxanthin : 1447 mcg

: 1447 mcg Potassium: 161 mg

161 mg Phosphorus: 17 mg

17 mg Calcium: 8 mg

8 mg Sodium: 1 mg

1 mg Iron: 150 mcg The nutritional values for American persimmons are similar to Japanese persimmons, but have some variations. Are there risks to eating persimmons? Most people are able to eat persimmons with no adverse effects. However, if someone has not tried them before, it is good to be aware of the following: Bezoars Ingesting massive amounts of persimmons can cause bezoars to form. A bezoar is a hard mass that can lead to gastric obstruction. A diospyrobezoar is a subtype of bezoar. Diospyrobezoar are specific to persimmons. The tannins and indigestible fiber content combine with stomach acid to form a hard mass. Diospyrobezoars are rare, with one research paper suggesting that there have been fewer than 90 cases worldwide. Allergic reactions Allergic reactions to persimmon are rare but can occur. Allergies may be mild, with symptoms such as stomachache or nausea, but it is also possible for a persimmon allergy to lead to anaphylactic shock . Some reports suggest a connection between latex allergies and the potential for allergic reactions to persimmons.

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How to eat persimmons People can eat persimmon fruit in a variety of ways. To eat persimmon on its own, people can: cut them into slices

slice them in half and scoop out the flesh with a spoon

eat them like an apple It is best to buy persimmons while they are still firm and unripe. They can then ripen in a fruit bowl. If a person wishes to speed up the ripening process, they can put them next to bananas or apples. These fruits release ethylene, which is a gas known for its fruit-ripening properties. A person may eat a Fuyu persimmon whether it is ripe or unripe. Hachiya persimmons are better when soft, as they are less bitter. People can also add persimmons to meals. For example, people can: add dried persimmons to breads, cakes, and other baked goods