Can persimmons be eaten hot, can persimmons be eaten with boiling water

Yes, but it also depends on personal preference.

Tomatoes are nutritious to eat with boiling water.

Supplement: tomato (tomato), alias tomato, persimmon. The ancient name is June persimmon, good news three yuan.

In Peru and Mexico, it was originally called "wolf peach". The whole body is viscous glandular hairs with a strong odor. The stems are prone to lodging.

Leaves pinnately compound or pinnate deeply lobed, leaflets very irregular, unequal in size, ovate or rectangular, margins irregularly serrated or lobed. calyx radiate, lobes lanceolate, fruiting; The corolla is radiate, yellow. berries oblate or nearly globular, fleshy and juicy, orange or bright red, smooth; Seeds yellow.

Flowering and fruiting period: summer and autumn.

Tomato is a temperature-loving and light-loving vegetable, and the requirements for soil conditions are not too strict, but in order to obtain a high yield and promote the good development of the root system, a fertile loam soil with deep soil layer, good drainage and rich in organic matter should be selected. Native to South America, it is widely cultivated in the north and south of China.

Tomatoes are nutritious and have a special flavor. It has the effects of eliminating fatigue, increasing appetite, improving the digestion of protein, and reducing stomach distension and food accumulation.

Apples can be eaten, but it is best not to eat them, because persimmons are cool, whether hot or cold.

OK. Our family just eats warm water and scalds it for 1-2 days, and the older generation will eat it. Personally, I think the hot ones are better than the red ones.

Whether persimmons can be eaten or not has nothing to do with scalding them with boiling water.

Persimmon can be heated and eaten, only a small part of the nutrients contained in it will be lost, heating does not affect its edible value and can also play an effective sterilization effect, can be soaked in appropriate warm water for a long time, eliminate the astringency of fresh persimmon or directly cooked, mashed, add flour, sugar after cooking and frying the taste is better.

Persimmon can be heated to eat, persimmon is rich in sugar, amino acids, vitamins and various mineral elements, after heating nutrients will not be lost in large quantities, but can kill the bacteria contained in it, can also increase the inhibition of psychological pressure components, the health effect of the human body is greatly improved, suitable for heating and eating.

Persimmon can be soaked in hot water and heated, the water temperature of about 40 ° should not be too high or too low, soak for 10 18 hours, so that the water temperature has been maintained at this temperature state, not only can sterilize but also make the astringency of fresh persimmons fade, directly cooked or mashed persimmons to add sugar, flour and then fried to taste better.

The nutritional value of persimmon is relatively high, and the edible value after heating is also very high, but it should not be eaten together with cold foods such as seafood fish and shrimp with high protein content when heating, and the components of the two are easy to react to form stones and cause gastrointestinal diseases, causing abdominal pain, diarrhea, vomiting and other adverse reactions, so it is best to eat them separately.

Persimmon is cold, can not be eaten more, to avoid causing a burden on the stomach, can be eaten in winter.

Also do not eat with fish, shrimp, crabs, sweet potatoes, spinach; Diabetics, anemia, and gastritis patients should not eat persimmons.

Persimmon should not be eaten with goose meat, crab, sweet potato, and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms; Do not eat vinegar before and after eating persimmons, and do not eat persimmons after drinking white wine.

The taboo of persimmon:

1. Persimmons cannot be eaten with seafood.

Crabs and persimmons are cold, so don't "add cold to cold". In fact, crabs, fish, and shrimp contain high protein, and under the action of tannic acid, they are easy to precipitate and solidify into lumps, forming "stomach persimmon stones". Symptoms such as vomiting, bloating, abdominal pain, and diarrhea may also occur.

The reason is also that the tannic acid in the fruit meets the protein in the seafood and causes indigestion.

2. Do not eat persimmons on an empty stomach, it is better to eat them 1 hour after meals. Because persimmons contain more tannic acid and pectin, in the case of fasting, they will form hard lumps of different sizes under the action of gastric acid, if these hard lumps cannot reach the small intestine through the pylorus, they will remain in the stomach to form gastric persimmon stones, small gastric persimmon stones are initially like apricot kernels, but will accumulate larger and larger.

If the persimmon stone cannot be expelled naturally, it will cause gastrointestinal obstruction, severe pain in the upper abdomen, vomiting, and even hematemesis. If the stomach has a "bottom", the formation of persimmon stones can be avoided.

Closed containers should not be used in microwave ovens, and wide-mouth containers should be used when heating liquids, because the heat generated by food heating in closed containers is not easy to dissipate, which will make the pressure in the container too high and easily cause microwave oven blasting accidents. The persimmon is a closed fruit, and the pressure will be too high after being heated in the microwave, resulting in persimmon**.

Persimmons are best not to be heated in the microwave for the following reasons:

1.The high temperature heating of the microwave oven will decompose the fructose in the persimmon into acid, resulting in a worse taste, and the persimmon has a high moisture content and is easy to burst in the microwave.

2.Persimmons contain tannic acid, which becomes thicker after heating, which will make the taste of persimmons more astringent and bitter, and is not suitable for direct heating in the microwave.

3.If you have to heat the persimmons, you should do it carefully in the microwave, and the heating time should not be too long each time, it is recommended to control it for about 30 seconds, and you need to cut the persimmons into small pieces and distribute them evenly on the plate.

4.In order to maintain the taste of persimmons, you can cut persimmons into small pieces and leave them at room temperature for a few days to allow them to soften naturally before eating, or cut persimmons into small pieces and refrigerate them, which taste better when eaten after refrigeration.

5.If you really want to eat hot persimmons, you can take other heating methods, such as heating in a steamer or boiling pot, which can avoid the problems of fructose decomposition and high tannin concentration, and at the same time maintain the taste of persimmons.

Coolness. Persimmon is a deciduous tree of the persimmon family, native to East Asia. It has been cultivated in China for more than 3,000 years.

Persimmon is very nutritious, it contains a lot of sugars and a variety of vitamins. The processing of persimmons has a history of nearly 1,000 years in China, mainly made into persimmon cakes and eaten. Persimmons are cool.

Therefore, it is not advisable to eat too much.

Nutritional value of persimmons.

Persimmons have a high nutritional value. Persimmons contain proteins, fats, carbohydrates, starches, pectin, tannins, vitamins and minerals. Persimmons contain about 1 2 times more vitamins and sugar than ordinary fruits, if a person eats a persimmon a day, the intake of vitamin C can basically meet half of the daily needs.

In addition, persimmon is rich in pectin, which is a water-soluble dietary fiber that has a good laxative effect, which has a good effect on correcting constipation and maintaining the normal growth of intestinal flora.

Precautions for eating persimmons.

1. Don't eat persimmons on an empty stomach, eating persimmons on an empty stomach is easy to cause vomiting, stomach pain, and stomach pain.

2. Don't eat persimmon skin when eating persimmons. The amount of tannic acid contained in the skin of persimmons far exceeds the amount of tannic acid in the pulp. So don't eat persimmon skin.

3. Do not eat persimmons with seafood. Both are cold, and eating together will increase the burden on the abdomen.

4. Diabetics should not eat persimmons as much as possible. Because persimmons contain a lot of sugar, diabetics eating a large amount of persimmons will cause a sharp rise in blood sugar.