Nutritionist Ivashkevich does not recommend combining persimmons with milk; doctor Kotelnitsky spoke about the benefits for the heart

Nutritionist Ivashkevich does not recommend combining persimmons with milk, doctor Kotelnitsky spoke about the benefits for the heart

Anna Ivashkevich, nutritionist, told about how persimmons are useful and how they can harm , clinical psychologist-nutritionist, family therapist.

What are the benefits of persimmon

The composition of persimmons is rich in useful substances, micro- and macroelements, and vitamins. Among them: vitamins B1, B2, H, PP, K, E, potassium, iron, magnesium, iodine. 100 grams of the product contains about 24% of the daily value of beta-carotene, which is several times higher than its content in carrots or pumpkin, and about 80% of the daily value of vitamin C.

Who should not eat persimmon

The following categories of people should approach persimmons with caution:

  • if you have disorders of the pancreas;
  • with diseases of the gastrointestinal tract;< /li>
  • for kidney problems;
  • it is advisable not to introduce it into the diet of children under 3 years of age;
  • for type 1 or 2 diabetes (only after consultation with a specialist);
  • for obesity.

How much persimmon can you eat

The amount of consumption of this fruit depends on the variety and on volume. The calorie content of small varieties is no more than 55 kcal per 100 g of product, but the honey variety accounts for more than 77 kcal per 100 g.

It is best to eat persimmon as a separate product or combine it with citrus fruits (orange, kumquat, pomelo), apples, bananas or pears.

It is not recommended not to combine the fruit with dairy products – everything is again connected with tannins. These substances, when in contact with milk, form a sediment, which ultimately leads to digestive problems.

Nutritionist Nikita Kotelnitsky, specially for MedicForum, complemented his colleague by telling why persimmon is good for the cardiovascular system.

“They are rich in vital minerals: calcium, magnesium, phosphorus for bones and joints, potassium to fight hypertension, as well as manganese for normal nerve function and iron for healthy red blood cell synthesis and circulation,” explains Kotelnitsky.

In addition, persimmon contains many biologically active compounds, such aspolyphenols, tannins, catechins, proanthocyanidins, carotenoids,which have valuable antioxidant, anti-inflammatory, antimicrobial, antihypertensive and anti-aging properties.

Persimmon is rich in vitamin C, as well as flavonoids, which have strong antioxidant properties that increase the body's resistance and protect the body from diseases.

“By scavenging harmful free radicals and toxins produced by the oxidation of healthy body cells, these organic components of persimmons prevent seasonal infections such as coughs, colds, fevers and chronic diseases such as diabetes, cancer, heart disease, arthritis and dementia,” says the nutritionist.

Promotes Heart Health

Enriched with vitamin E, which supplies healthy unsaturated fats and cholesterol-regulating dietary fiber, persimmons are an excellent addition to your diet to promote heart health .

“Persimmon is very good for the heart. Possessing a significant amount of potassium, which reduces pressure in the arteries, and anthocyanin elements, which have cardioprotective properties, it effectively reduces high blood pressure, maintains a normal heartbeat, pulse, and prevents hypertension and arrhythmia.”

Earlier, MedicForum wrote about the symptoms of iron deficiency.

Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and under no circumstances self-medicate. At the first signs of illness, consult a doctor.