Can you eat the skin of crispy persimmons, can you eat the skin of crispy persimmons

Don't eat the skin of crispy persimmons, because persimmon skins contain a lot of meat acid, which will combine with the protein in our stomach to form stones.

The foods that cannot be eaten with persimmons are as follows:

1. Kelp. Eating kelp and persimmon together will make the calcium ions in kelp combine with the tannic acid in persimmons to form insoluble conjugates, which will affect the digestion and absorption of certain nutrients and cause gastrointestinal discomfort, so kelp should not be eaten with persimmons and other fruits.

2. Seaweed. Seaweed is also a calcium-rich food, and eating persimmons with too much tannin will form insoluble conjugates, which is related to the relationship between kelp and persimmons.

3. Sauerkraut. After eating persimmons, please do not drink too much acidic vegetable soup or drink too much water, otherwise there is a risk of gastrolithiasis.

4. Persimmon should not be eaten with goose meat, crab, sweet potato, and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms.

5. Persimmons cannot be eaten with sweet potatoes and spinach. Sweet potatoes are foods with more starch, and after eating, they will produce a lot of gastric acid in the stomach, while persimmons contain more tannin and pectin.

6. Do not eat with high-protein crabs, fish, shrimp and other foods, on the one hand, because crabs and persimmons are cold foods, and on the other hand, because crabs, fish, and shrimp with high protein are easy to solidify into lumps under the action of tannic acid, that is, gastric persimmon stones.

1.Can you eat the skin of crispy persimmons.

The skin of crispy persimmons is not edible.

Because the vast majority of the tannin in persimmons is concentrated in the skin, when the persimmon is astringent, it is impossible to remove all the tannin in it, if you eat it with the skin, it is easier to form a gastric persimmon stone, especially when the astringency process is not perfect, the skin contains more tannins.

2.Can you eat crispy persimmons that are black inside?

The case that I can eat.

If the crisp persimmon does not have the smell of rotting, it is the seed coat left by itself, or the flesh turns black due to overripening and oxidation, then such a crisp persimmon can continue to be eaten.

The case that you can't eat.

If the crisp persimmon is because the flesh of the fruit is blackened in a large area due to rot, such a crisp persimmon is contaminated by bacteria and carries a large amount of harmful substances, so it cannot be eaten continuously.

3.The reason why crisp persimmons turn black.

Seed coat shedding. Crisp persimmons are artificially improved, so that the female flowers can not conceive and bear fruit, thus leaving a seed coat inside the pulp, so it is said that there are small black dots inside after cutting.

Overripe. Crisp persimmons contain a certain amount of tannin substances, and during the ripening process, the tannins will gradually be converted into sugar, and if they are overripe, then there is a risk that the flesh inside the crisp persimmon will appear dark brown, which is normal.

Oxidative hair response. Crisp persimmons are rich in tannic acid and iron, which are exposed to the air after being cut, and these two substances undergo oxidation reaction together, so that the crisp persimmons are black-brown and have small black spots on the surface of the pulp.

Metamorphism. The preservation time of crisp persimmons is not very long, if it is not stored properly, it is easy to rot and deteriorate, which will make the flesh grow black spots and reduce the edible value of crisp persimmons.

Eating persimmons is contraindicated.

Persimmon is recognized as a delicacy in summer, persimmon has a high nutritional value, rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, zinc. In order to improve the monotony of eating persimmons alone, people have also derived many different ways of eating. However, although persimmons are delicious and have high nutritional value, this should be done in the case of eating the right persimmons, persimmons are not right, not only not beneficial to the body, but even have a certain damaging effect, let's take a look at it specifically.

Persimmons cannot be eaten with the skin on.

Persimmon or soft glutinous or crisp sweet, however, many people in order to increase the chewiness of persimmons, or are afraid of trouble, they like to eat persimmons with the skin, in fact, this is very wrong, because the vast majority of the tannic acid in persimmons is concentrated in the skin, although when the persimmon is astringent, some tannic acid can be removed, but it is impossible to take it off, therefore, if the persimmon is eaten with the skin, the tannic acid will precipitate with the protein in the food after entering the human body, it is very likely to suffer from stomach persimmon stone, in addition, the tannin content in the persimmon skin is also high, therefore, Eating persimmon skin is not easy to digest.

Persimmons and sweet potatoes cannot be eaten together.

In addition to persimmons that cannot be eaten with the skin, persimmons cannot be eaten with sweet potatoes, and if you have to eat two foods, you need to wait at least five hours before eating. Because sweet potatoes are too high in sugar, and persimmons contain tannic acid, if these two foods are eaten at the same time, then, the sugar content of sweet potatoes will increase the secretion of gastric acid, at this time, gastric acid and persimmon tannin in contact, it will produce sediment, serious and even lead to gastric ulcers and other gastric diseases, so you need to be cautious.

In addition to the above-mentioned introduction, when eating persimmons in summer, you also need to pay attention to the fact that you can't eat persimmons on an empty stomach, although persimmons are delicious, you can't eat persimmons in excess at one time, in addition, persimmons can not be eaten with crabs, fish, and shrimps in addition to sweet potatoes.

When it comes to the season of eating emperor oranges and crisp persimmons, many people in life like to eat crispy persimmons, which are sweet, crunchy and nutritious. So is it OK to eat the skin of crispy persimmons? How do you eat crispy persimmons? Let's take a look.

Is it OK to eat the skin of crispy persimmons.

The skin of crispy persimmons is not edible.

Ripe persimmon skin contains a lot of tannic acid, and this material will feel "astringent" when eaten. Under the action of gastric acid, tannic acid will cooperate with the protein in food to form a natural precipitate, that is, persimmon. This material can easily cause symptoms such as discomfort in the upper abdomen, fullness, and loss of appetite.

Therefore, do not eat persimmons that are not peeled and do not eat persimmons on an empty stomach.

Crispy persimmons, hard to the touch, sweet and crunchy in taste. Unlike the soft persimmons you used to eat, the crispy persimmons taste like apples, sweet and crisp.

If you want to eat this kind of persimmon crispy, you need to "醟", and the finished product is a persimmon. The method is generally to soak in warm water of 40 50 for 24 hours, and the time can be adjusted according to the situation, depending on the sweet and crispy taste. The persimmon has a sweet and crisp taste, high nutritional value, and is created by the people of the north in a long-term practice, so that the astringent and inedible green persimmon can be turned into sweet and delicious, which can be said to be turned into treasure.

How to eat crispy persimmons Ingredients: persimmons (hard), white wine.

Steps: 1. Remove the persimmon (hard) and wash it, dry it and set aside.

2. Put the dried persimmons into the kimchi jar. Put a layer and spray a little liquor, put another layer and spray the liquor again until it is full, cover the jar lid and pour water into it, seal the mouth of the altar, and put it in a cool place.

After 7 days, open the lid, take out the persimmons and wash them, peel them and put them on a plate, and then they can be eaten.

Tips: 1. To make crisp persimmons, be sure to use hard persimmons, soft ones are meaningless.

2. Don't uproot the persimmon when removing the stem, just peel off the edge.

3. Do not open the lid of the persimmon after putting it in the jar, so as not to affect the effect.

4. If there is no kimchi jar, you can also use a plastic bag instead (be sure to tie the bag tightly).

5. Liquor is ordinary 45 degree liquor, the amount is not much, and it should be as uniform as possible when spraying.

Persimmon skin is not recommended to eat.

Medical research has proved that the tannic acid that can cause damage to the stomach and intestines from persimmon skin is mainly present in the persimmon flesh when the persimmon is not ripe, and after the persimmon is ripe, the tannic acid will be concentrated in the persimmon skin, so the ripe persimmon skin will feel astringent when eating.

The tannin contained in persimmon will cooperate with the protein in food to form a precipitate that is persimmon under the action of gastric acid, which is easy to cause epigastric discomfort, fullness, loss of appetite and other symptoms. Therefore, do not eat persimmons that are not peeled and do not eat them on an empty stomach.

To eat crispy persimmons is to peel them.

The skin of the crisp persimmon is very hard, the taste is very astringent, and there are more impurities such as soil and bacteria on it, and compared with the persimmon meat, the persimmon skin also contains more tannic acid, which is easy to combine with minerals to form precipitated substances under the action of gastric acid in the body after eating.

At this time, it will cause a greater burden on the human digestive system, so it is generally necessary to peel off the skin of crispy persimmons before eating them, so that the taste and nutrition will be better.

Crisp persimmons are recommended to be washed:

For vacuum-packed crisp persimmons, the peel has not been cleaned and disinfected, and there may be more impurities on it, and if you peel it directly, it is easy to contaminate the flesh inside.

Therefore, it is recommended that it is best to clean the skin of the crisp persimmon first, and then use a clean fruit knife to peel off the skin, if you feel that this is too troublesome, then you can also use a fruit knife to peel off the skin, and then put the flesh inside under clean water to clean it.

Crisp persimmon skin can be eaten in small amounts, but not in large quantities, crisp persimmon skin is part of crisp persimmon, both are non-toxic. Crisp persimmons are rich in vitamins, minerals, dietary fiber and other ingredients, and if you eat them together with the crisp persimmon skin in moderation, you can get the nutrients to the greatest extent.

No. Crisp persimmons are very astringent when they are just picked, they need to be artificially deastringent after picking, the substance used is tannic acid, if you eat it with the skin, the tannin content in the persimmon skin is higher than that of persimmon meat, it is easy to cause stomach persimmon stones, there will be stomach discomfort, vomiting and nausea, and even bleeding and other symptoms, so crisp persimmons can not eat the skin, and the skin should be peeled off when eating.

Some people think that when eating persimmons, chewing persimmon skin is more flavorful than eating persimmon pulp, but in fact this way of eating is unscientific, because the tannic acid in persimmon skin is higher than that of persimmon meat, and if you eat it with the skin, it is easier to form a stomach persimmon stone.

The sugar content in crisp persimmons is particularly high, most of which are glucose, fructose, sucrose and other sugars that are easily absorbed by the human body, which will cause blood sugar to rise, so diabetics are forbidden to eat crisp persimmons.

The fruit is often deastringent and then made into fruit, after proper treatment, can be stored for several months, such as the use of freezing treatment, stored at a low temperature of minus 10, can be eaten at any time of the year. Persimmons can also be processed into persimmons. In Yiyang, Yanzhou, Wucun and Heze in Shandong, the fire cakes and soup cakes produced are persimmons with hoarfrost; The "yellow cake" produced in Luoyang and Songshan in Henan Province is thick with persimmon frost.

Sweep the hoarfrost off the persimmon cake and use it as a substitute for sugar.

Crispy persimmons can be eaten directly. Crisp persimmon is a fresh fruit, direct consumption can be the most comprehensive intake of the nutrients in the crisp persimmon, can not be eaten or temporarily do not eat the crisp persimmon, can be dried water, made into a delicious persimmon preservation, persimmon preserved most of the nutrients in the crisp persimmon, but the flavor and crisp persimmon is completely different, crisp persimmon crisp, persimmon soft and glutinous Q bomb, very delicious.

Crisp persimmon is a variety of persimmon, its fruit will not become soft and rotten like the general persimmon after ripening, but very hard and crisp, its taste is crisp and sweet, similar to apples, but it exudes the fragrance of persimmon, this persimmon is generally rotten when it is soft, therefore, the selection of crisp persimmon to choose yellow color, hard texture, such a crisp persimmon is a good fruit. Crisp persimmons can be soaked in salted water or rice washing water before eating, disinfected and sterilized, and then thoroughly washed and eaten directly with the skin on.

Crispy persimmons need to be peeled.

Crispy persimmons need to be peeled. Crispy persimmons are very astringent when they are first picked, and they need to be manually deastringent after picking. The substance used is tannins.

If eaten with the skin attached, the tannic acid content of the persimmon skin is higher than that of the persimmon flesh, which can easily lead to bad results. Therefore, the skin of crispy persimmons is not edible. Peel off the skin when eating.

Crispy persimmons must be peeled. Some people think that when eating persimmons, chewing the skin of the persimmon is more flavorful than eating the flesh of the persimmon. But in fact, this way of eating is unscientific, and the sugar content in crispy persimmons is particularly high.

Persimmon. Persimmon is a persimmon plant of the persimmon family, known as "woody grain" and "hardcore crop". Persimmon is a deciduous tree native to East Asia.

It has been cultivated in China for more than 3,000 years, with an area of 200,000 hm2. Persimmons are not only nutritious, but also rich in sugars and vitamins, which have high economic value.

Persimmon processing has a history of nearly 1,000 years in China, mainly to make persimmons. The Northern Song Dynasty teasing poet Zhang Zhongshu called a beautiful persimmon: "For example, the forest is delicious, and the colors are Yang Jing and Shen bamboo."

Light and even, covered with wax, crispy, not as sweet as human nectar. There are many varieties of persimmons in China. According to the national persimmon resources survey, there are 1058 varieties of persimmon in China, many of which are unique to China.

Persimmons are usually divided into two categories: sweet persimmons and astringent persimmons. According to the color of persimmons, they can be divided into red tomatoes, green persimmons, yellow persimmons, red persimmons, white persimmons, and black persimmons. According to the different fruit shapes, it can be divided into round persimmon, square persimmon, long persimmon, gourd persimmon, and ox heart persimmon.