Persimmon not for an all benefit.

 She is saturating, taste is good, where are having glucoses on 20 perc as sugars of, fructose, organic acids as apple a more, salts of calcium, phosphorus, mg, tannins, pectins, on riping time are vitamin C, carotene, provitamin  A, also a same quantities as in citric, and when persimmon keeping in cold at 1-2C , her benefit effects keeping for 3-4 months, if temperature is higher, fruits are over riping, without vitamins staying. As when her taste is astringent taste ,thus lots of peoples not eating her, its of tannins, in warm water keeping for 12 hours you can remove astringent taste. An eat fresh her, dried or frozen, in dried sugar increasing on 60 percents, frozen fruits after melting in cold water are not differencing from fresh.

 Of persimmon cook jam, pastilla, jelly, candied fruits, syrup, wines, adding in pastry for cookies and cakes. Less fibers, but much tannins,thus her benefit enter in chronic gastritis, colitis, cholecystitis, but avoiding in sugar diabetes.

By Paramonova ,Doctor for medical science.