タイトルまたは説明

We can offer three sizes of dried persimmons:

 

1.small size persimmon, **0pcs per carton, net weight is 5kg, each persimmon  is 6.0~6.4 cm diameter.

 

2.medium size dried persimmons: **0pcs per carton, net weight is 5kg, each persimmon  is 6.4~6.8 cm diameter.

 

3.big size persimmon. *0pcs per carton, net weight is 5kg, each persimmon  is 7.0~7.5 cm diameter.

 

Dried persimmon nutrition analysis:

1. persimmons can effectively supplement nutrients and cells of human body fluids, function as lungs Shengjin;

2. persimmons contain lots of vitamins and iodine, can cure of endemic goiter induced by iodine deficiency;

3. help gastrointestinal digestion of organic acids in persimmon, appetite, and astringent effect of intestinal bleeding;

4. persimmons can promote the oxidation of the alcohol in the blood, helps the body's excretion of alcohol, reducing the harm of alcohol on the body;

5. persimmons can help reduce blood pressure, soften blood vessels, increases coronary flow and promoting blood circulation and anti-inflammatory, improving cardiovascular function.

 

Dried persimmon diet effects:

 

Fruity sweet astringent persimmon, sexual, drug-free; Kaki puckery, sexual, and into the lungs, spleen, stomach, large intestine Meridian; Clearing heat and moistening lung, shengjinzhike, efficacy of jianpi Huatan; For the treatment of lung-heat cough, dry mouth thirst, vomiting, diarrhea relief. Fresh persimmon liangxue hemostasis; persimmon Frost lungs that can be used to dry throat, mouth sores, etc; Kaki jiangni; dried persimmons and stomach bleeding; Ye You hemostatic effect of persimmon, for the treatment of coughing blood, blood, bleeding, vomiting blood, recent studies found a buck, Lee and persimmon persimmon leaf water, anti-inflammatory and hemostasis.

 

 dried persimmon cake recieps:

• Dried persimmon fruits can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal.

• Dried fruits are also used as snacks or used in desserts. They are used widely to make the traditional Korean spicy recipe, sujeonggwa, while the matured, fermented fruit is used to make persimmon vinegar called "gamsikcho"