The kaki, also known as persimmon , is a food originating in Asia that, like many other oriental foods, have crossed borders and have been introduced into our gastronomy.
This fruit is an edible berry with smooth, shiny skin and yellow, orange or red color that, increasingly, is consumed as a dessert, a snack or as an ingredient in different recipes.
Thus, some nutritional characteristics of this edible berry are explained below, which have an impact on the diet of those who regularly consume this food.
Nutritional values and calories of persimmon
In general, kaki is characterized in its composition by having vitamin C, provitamin A (b-cryptoxanthin) and tannins, among other things, as indicated by the Spanish Nutrition Foundation (FEN).
Regarding its energy intake, persimmon is a fruit that contains 80% water, so it provides 73 kcal for every 100 grams of edible product.
In addition, persimmon contains a significant proportion of carbohydrates (16%), mainly fructose and glucose. It also contains pectin and mucilages (soluble fiber), which are responsible for providing consistency to the fruit pulp.
On the other hand, it has a considerable amount of insoluble fiber. It should also be known that pectin and mucilages retain water, increasing the volume of stool and facilitating intestinal transit.
In terms of vitamin content, persimmon is an exceptional source of
provitamin A, substances that once in the body are transformed into vitamin A, specifically, b-cryptoxanthin. It is also a source of vitamin C. In fact, a medium-sized persimmon provides 46% of the recommended daily intakes of this vitamin.
Finally, among the minerals, its contribution in potassium stands out, as well as magnesium and phosphorus, as well as phenolic compounds, specifically in tannins, which varies throughout the ripening of the fruit, as indicated by FEN.