Huang shizi cannot be eaten with what foods and are incompatible with which foods?
It's time to eat without realizing it.Persimmons The season, there are many types of persimmons, besides nutritional value, there are also many taboos. Here, let's see what you can't eat with yellow persimmons!
Autumn is the season when persimmons ripen. Persimmons not only have high nutritional value, but also have a good taste. Yellow persimmons are one of the types of persimmons. When eating persimmons, there are many things to pay attention to, such as the most important thing is what not to eat together. Let's see what yellow persimmons can't be eaten with!
What can't be eaten with yellow persimmons?
1. Don't eat with high-protein crabs, fish, and shrimp, in traditional Chinese medicine,Crabs and persimmons are both cold foods, so they cannot be eaten together.2. Sweet potatoes: cannot be eaten with persimmons, and they will form gastric stones after being together, causing stomach bloating, stomach pain, and vomiting. In severe cases, it can lead to gastric bleeding; 3. Also, it is not advisable to eat
bananas together. 4. It is not advisable to eat with the peel. Some acids in persimmons that precipitate are mainly in the persimmon peel. Eating with the peel increases the risk of illness and is prone to causing stomach pain and nausea.
5. It is not advisable to eat with seafood. The tannins in persimmons can form a precipitate with proteins and calcium salts in fish, shrimp, etc., and can stimulate the digestive organs, which can cause nausea and constipation.Taboos when eating yellow persimmons It is not advisable to eat on an empty stomach.
Persimmons contain a lot of tannins and pectin. When eating on an empty stomach, they will form hard lumps of varying sizes under the action of gastric acid. If these lumps cannot reach the small intestine through the pylorus, they will remain in the stomach and form gastric stones.
Small gastric stones are initially similar in size to
apricot
stones, but they will gradually become larger.
If gastric stones cannot be naturally expelled, it will cause intestinal blockage, causing severe abdominal pain, vomiting, and even vomiting blood. It is not advisable to eat a lot of persimmons.The tannins in persimmons can form compounds with calcium, zinc, magnesium, and iron in food that cannot be absorbed by the human body, which makes these nutrients unusable. Therefore, eating a lot of persimmons can easily lead to a lack of these minerals. Also, because persimmons contain a lot of sugar, people eating persimmons have a greater feeling of fullness compared to eating the same amount ofapples
and
pearswhich makes them feel more satisfied, thus affecting their appetite and reducing the intake of main meals.Generally, it is advisable to eat persimmons no more than 200 grams at a time when not on an empty stomach. 3. It is not advisable to eat with the peel.It is not advisable to eat persimmon peel. Some people feel that chewing persimmon peel while eating persimmons has a better taste. In fact, this is not a scientific way. Because the majority of tannins in persimmons are concentrated in the persimmon peel. When persimmons are de-pitted, it is impossible to completely remove all the tannins, so eating with the peel is more likely to form gastric stones, especially when the de-pitting process is not perfect, the tannins in the peel are more. Nutritional value of yellow persimmons
Persimmons are suitable for people of all ages, and persimmons are very nutritious. They also contain a lot of
carrotsvitamins C,
grapes
sugar, fructose, and minerals such as iodine, calcium, phosphorus, and iron. In addition, persimmons also have high medicinal value. Fresh persimmons, persimmon leaves, persimmon dew, and persimmon stems can be used as medicine.Fresh persimmons also contain inorganic salts, minerals, and flavonoids. Persimmons have the effects of clearing heat and moisturizing the lungs, promoting saliva secretion, and improving digestion.According to "Compendium of Materia Medica," "Persimmons are the fruit of the spleen and lungs. They are sweet in taste, neutral in qi, and astringent in nature, so they have the effects of,,,." Fresh persimmons can treat lung heat and dry cough, bleeding from the nose and gums, and hemorrhoids. Fresh persimmons, mashed and squeezed, can be taken as a drink to treat thyroid swelling;Unripe fresh persimmons 250 grams, cut into pieces, squeeze the juice, and drink warm water to treat thirst and dry mouth caused by heat in the stomach. How to quickly ripen yellow persimmonsPlastic bag sealing de-pitting method
Put the persimmons in a plastic bag, put two apples in, seal the mouth, and it will de-pitted in 2-3 days. Stabbing de-pitting methodInsert a short segment of driedsesamestalks or toothpicks around the persimmon stem, insert 3-6 stalks (in a circle), and it will de-pitted in a few days. Warm water de-pitting method
Put the persimmons in a clean bucket (do not use iron), and pour 40-50 degrees Celsius warm water, or wrap it with a thick grass curtain, and keep the temperature at 40 degrees Celsius, it will de-pitted in 12-24 hours.
Cold water de-pitting method
Put the persimmons in a bucket or water tank, pour cold water.
Change the water every 2 days, and it will de-pitted in about 7 days.
Persimmons de-pitted with this method are crispier than those de-pitted with warm water.Chemical de-pitting method The best way to use ethylene is to buy small packages. The large packages available locally are mainly cotton that has been used for removing old leaves (large packages usually contain sulfuric acid). The way to use it is to spray before packing, and the amount should be based on the instructions. Chemical de-pitting must be de-pitted before packing.
Warm water peeling and ripening method
Place the persimmons in a clean container (avoid using metal), then add 40~50 degrees Celsius warm water, or wrap with thick straw mats, maintaining a temperature of around 40 degrees Celsius, and the persimmons will be ripe within 12~24 hours.
Cold water peeling and ripening method
Place the persimmons in a container or bucket, and submerge them in cool water. Change the water every two days; the persimmons will be ripe after about 7 days. Persimmons ripened using this method are crispier than those ripened with warm water.
Chemical ripening method
When using ethylene, it is best to buy small packages. The large packages available locally are often used for cotton after removing old leaves (large packages typically contain sulfuric acid). The method is to spray before packaging; the amount should be used according to the instructions and reference. Chemical ripening must be done before packaging.
