Suppression
Persimmon
Category: Food
Type
Voluntary
Introduction and description
Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae. The most widely cultivated species is the Oriental or Japanese persimmon, Diospyros kaki.
![](uploads/images/suppression/food/Persimmon.jpg)
In colour, the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.
More details later
Related observations
Healing observations
- Dr Duke's list of aluminium chelating plants 017803
- Dr Duke's list of Plants containing NICKEL 021500
- Dr Duke's list of Plants Containing QUERCETIN 021446
- Dr Duke's list of Plants with Antianemic activity 018408
- Dr Duke's list of Plants with Antianorexic activity 018410
- Dr Duke's list of Plants with Antibph activity 018354
- Dr Duke's list of Plants with Anticoeliac activity 018431