Persimmon cakes, like many snacks, are naturally harmful if eaten too much. People with indigestion and cold body are not suitable for eating persimmons. But eating persimmons can supplement some trace elements, but you can't eat more. Because white material outside persimmons contains lime (remember to buy quality products with good quality if you want to eat them), it is not good to eat more. Persimmon is a kind of preserved fruit that people prefer to eat. Sweet and delicious, rich in nutrition and unique in flavor. Persimmon cakes have high nutritional value, and the contents of vitamins and sugar are about 1 ~ 2 times higher than those of ordinary fruits.
Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. These two kinds of sugar have different properties. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it will catch the moisture in the air and attach to the epidermis of persimmon, similar to syrup and glucose outside the candied fruit. However, it is not easy to catch the moisture in the air. When it penetrates into the skin of persimmon, it becomes a layer of white powder, which just wraps the attached fructose and makes the whole persimmon dry. It turns out that this white powder is glucose powder.
Alias of raw materials: rice fruit, monkey dates and pillows are good. According to legend, more than 300 years ago, Li Zicheng became Queen Ann, and Lintong people used fire crystal persimmon to mix flour and bake persimmons to comfort the rebels, which was highly praised by the soldiers of the rebels. Later, in memory of Li Zicheng and the Rebel Army, every family in Lintong baked some persimmons every year when the persimmons were ripe. Over time, it evolved into today's Huang Gui persimmon cake.
Persimmon is mainly produced in Gongcheng Yao Autonomous County, Guangxi Zhuang Autonomous Region, China, and has been cultivated and processed for more than 400 years. Gongcheng persimmon has beautiful fruit shape, bright color, large and thin skin, thick seedless meat and sweet and delicious taste. It is the best persimmon. Moon persimmon (also known as moon persimmon red cake) is sweet, like a full moon, red and transparent, soft, sweet and delicious. Historically, it has always been a tribute of the imperial court and a famous traditional export product of Guangxi Zhuang Autonomous Region, and it is deeply welcomed and loved by consumers in Japan, South Korea, Southeast Asian countries and Mediterranean countries.
Features: Persimmon flour cake baked with fire crystal persimmon flour is golden in color, soft, sweet but not greasy, and fragrant.
nutritive value
Golden color, sweet persimmon noodles and fragrant yellow cinnamon.
Lao Xu Huimin Street's Huang Gui persimmon cake is more authentic, a 1.5 yuan.
How about eating more persimmon cakes?
Because persimmon contains more tannic acid and pectin, eating on an empty stomach will form lumps of different sizes under the action of gastric acid. If these masses can't reach the small intestine through pylorus, they will stay in the stomach and form gastric persimmon stones. The persimmon stone with a small belly looks like almonds at first, but it will accumulate more and more. If the stomach persimmon stone cannot be discharged naturally, it will cause digestive tract obstruction, severe pain in the upper abdomen, vomiting and even hematemesis. A fist-sized stomach persimmon stone was found during the operation.
Tannic acid in persimmon can form compounds that the human body can't absorb with minerals such as calcium, zinc, magnesium and iron in food, so these nutrients can't be utilized, so eating persimmon can easily lead to the lack of these minerals. Because it contains more sugar, people who eat persimmon cakes feel more full than those who eat the same amount of apples and pears, which will affect their appetite and reduce the intake of dinner.
Persimmon has high sugar content and pectin content. After eating, there is always some left in the mouth, especially in the teeth. Tannic acid with weak acid is easy to corrode teeth and form dental caries. Therefore, it is advisable to drink a few mouthfuls of water after meals or rinse your mouth in time.
Nutrient element analysis:
Heat 250kcal protein 1.8g fat 0.2g carbohydrate 62.8g
Dietary fiber 2.6 g vitamin A48 g carotene 290 g thiamine 0.0 1 mg
Nicotinic acid 0.5 mg vitamin E0.63 mg calcium 54 mg phosphorus 55 mg
Potassium 339 mg sodium 6.4 mg magnesium 2 1 mg iron 2.7 mg
Zinc 0.23 mg selenium 0.83 mg copper 0. 14 mg manganese 0.3 1 mg.