Unripened persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a "foodball" or phytobezoar, that can affix with other stomach matter. These phytobezoars are often very hard and almost woody in consistency. More than 85% of phytobezoars are caused by ingestion of unripened persimmons. Persimmon bezoars (diospyrobezoars) often occur in epidemics in regions where the fruit is grown.
Shesjay said:I was wondering this just yesterday after reading that the trees are easy to grow! They're quite nutrient dense, being very rich in vitamin A (not referring to beta carotene, though of course it has some of that too) and also good for manganese, vitamin B6, vitamin c, potassium and balanced calcium to phosphorus. So it sounds good. I just wonder if the high fibre content (14%) is okay. It's probably fine so long as you eat it soft and not crunchy.
Shesjay said:@Dutchie Just googled around enough to find consistent data on more than one website! I don't ever know what site(s) to believe, though.
I'm a little confused, though, about the Japanese & American variations. Some sites seem to be referring to both, whereas others say that their nutrition is very different. Like, I just looked at the wikipedia page for persimmon and the 2 different types look quite different, for instance it says that the American variety is quite high in iron (19% RDI), and not the Japanese variety (1% RDI).
This site says 33% vitamin A: http://www.healthaliciousness.com/fruits/persimmon.php
This one 55%: http://www.harvestofthemonth.cdph.ca.go ... _edu_2.pdf