The Health Benefits of Kaki Fruit (Persimmon)

Benefits of Kaki Fruits

Kaki contains over 66% water and is very rich in carbohydrates. It should not be eaten until it is completely ripe, it is only there that its sugars are fully formed (more than 15 g per 100 g). Its rate is low in natural organic acids (less than 300 mg per 100 g). Its carbohydrates consist mostly (and substantially equally) of fructose and glucose. Like most other fresh fruits, it contains little protein (0.5 to 1 g per 100 g) and lipids (0.2 to 0.4 g).

The persimmon provides 66 kcal per 100 g, which places it among the most energetic fruits (between cherry and grapes).

Its fibers reach 2.5 g per 100 g and consist essentially of celluloses and hemicellulose (concentrated in the skin). They also include a little pectin (which gives "soft" to the pulp). Some varieties are loaded with tannins, which gives the fruit a marked astringency. As maturation progresses, tannins decrease while sugars and pectins increase. This is why persimmon is eaten very ripely, or a little bland (but some varieties low in tannins can be tasted at a normal stage of maturity).



The orange color of persimmon is due to abundant colored pigments: carotenes, lycopene, and xanthines. On average, 1.4 mg of active carotenes (or provitamin A) are found in 100 g of persimmon, but in some varieties, this level can reach 3 mg per 100 g. It is, along with mango, melon and apricot, one of the richest fruits in provitamin A.

The benefits :

  1. It is very rich in vitamin A and carbohydrates. It is good for disorders of the cardiovascular and digestive system.
  2. It strengthens the immune system. It is good for diseases of the digestive system.
  3. It has properties that lower cholesterol and blood pressure
  4. Because it contains vitamin A, B, and C, it is used in the treatment of vitamin deficiency
  5. When persimmon is consumed regularly, it relieves diarrhea.
  6. It opens the appetite, it is beneficial for gastritis and diseases associated with the stomach.
  7. It is advantageous in the treatment of intestinal infections.
  8. By washing his skin and hair with an infusion of persimmon leaves, they are embellished.
  9. It has an important place in the prevention of cancer because it is rich in antioxidants.
  10. In general, persimmon is good for overcoming weakness, anemia, vitamin deficiency.
  11. If you continue to eat this fruit, it will cut off diarrhea, open your appetite, strengthen your stomach, improve intestinal inflammation.
  12. It is astringent thanks to its richness in tannin. It is effective in the treatment of diarrhea. It is advisable to eat in abundance to enjoy these effects in question.
  13. Rich in beta-carotene and vitamin A, it maintains and repairs skin tissue, it is important for the formation and development of new cells.
  14. Vitamin C, which is important for the immune system, promotes metabolism, playing a role in growth and development. B vitamins work the nervous and digestive systems. Although it is in a small amount, the iron in the persimmon prevents anemia. Potassium is vitally important in muscle contraction and nerve impulses. Calcium is effective for teeth and bones and the phosphorus content promotes proper and balanced nutrition.
  15. The bark of the tree is known to be used to stop bleeding due to the astringent effect.
  16. When the fruit is eaten ripe and raw, it is a relaxing bowel. When eaten cooked during the treatment of hemorrhoids, it is good for diarrhea.
  17. When the fruit has been reduced to powder, it is used in the treatment of dry cough.
  18. The juice of its raw fruit is useful in the treatment of hypertension.
  19. The green fruits that are collected with the leaves and kept until ripening. With its very mild taste, it reduces fever as well as alcohol dependence and is used especially in the treatment of soft tissue inflammation.
  20. The stem of the flower and the envelope of the flower are used in case of cough and hiccups.




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