What Should Not Be Eaten with Dried Persimmons? A Detailed Guide to Dietary Taboos and Selection Methods

Dried persimmon is a cake-shaped food made from the processed fruit of the persimmon plant in the Ebenaceae family, and there are two types: white persimmon and black persimmon. So do you know what it should not be eaten with? Can you eat a lot of it? How should you choose when buying to get delicious ones? According to plant encyclopedia data, dried persimmon contains more vitamins and sugar than ordinary fruit, and eating one a day can meet the human body's need for vitamins. At the same time, the pectin contained in dried persimmon can promote gastrointestinal peristalsis and has a very good therapeutic effect on constipation. Moreover, dried persimmon is high in calories; the energy of one dried persimmon is equivalent to 3 bowls of rice, and eating too much will make you gain weight. So although dried persimmon is delicious, do not be greedy!

What should not be eaten with dried persimmon?

1. Sweet potato

Dried persimmon should not be eaten with sweet potato. Eating the two together easily causes gastric persimmon stones, and in severe cases can cause gastric perforation and endanger life.

2. Black jujube

Black jujube and dried persimmon contain relatively large amounts of tannic acid and pectin. After eating large amounts of black jujube and dried persimmon, these tannic acid and pectin will combine with gastric juice and coagulate and precipitate, thereby forming hard lumps——that is, forming stones, making it impossible for a person both to digest them and to excrete them, often producing symptoms such as nausea, vomiting, persistent upper abdominal pain, and loss of appetite. In mild cases, if the stone lumps are small, Chinese medicine can be used to expel them; in severe cases, surgery must be performed, otherwise it will endanger life.

3. Seafood

Fish, shrimp, crabs, and algae in seafood are all foods rich in protein and calcium, while dried persimmon contains relatively large amounts of tannic acid. If the two are eaten at the same time, the protein and calcium in seafood easily react with the tannic acid in dried persimmon, forming precipitates and combining into a substance that is not easy to digest, causing gastrointestinal irritation and leading to food poisoning phenomena such as vomiting and diarrhea in the eater.

4. Eggs

Dried persimmon should not be eaten together with eggs, otherwise it will cause symptoms such as abdominal pain, vomiting, and diarrhea. So if the consumption time is within 1 to 2 hours, the method of inducing vomiting can be used. Immediately take 20g of table salt and add 200ml of boiled water to dissolve it, and drink it all at once after cooling. If you do not vomit, you can drink it several more times to quickly promote vomiting. Or you can mash fresh ginger, extract the juice, and take it with warm water. If it has been a relatively long time since consumption, take some laxative as soon as possible to expel the toxic substances from the body.

5. Nori

Dried persimmon should not be eaten with nori. Nori is also a food rich in calcium ions. Eaten with dried persimmon, which contains too much tannic acid, it will generate insoluble combinations, for the same reason as the relationship between kelp and dried persimmon.

6. Milk

Dried persimmon and milk should not be eaten together, because it will cause lumps and affect digestion. Dried persimmon contains tannic acid and pectin, which after being eaten easily coagulate with gastric acid; and the protein in milk also easily coagulates into lumps, forming gastric stones and intestinal stones.

7. Acidic dishes

Dried persimmon should not be eaten with acidic dishes. Eating the two together may lead to gastrolithiasis.

How should dried persimmon be selected?

1. Look at the size of the dried persimmon

It is best to choose larger dried persimmons. Small dried persimmons are generally made from immature ones or are late-season dried persimmons; thus even if made into dried persimmons, they have no sweet fragrance and have an astringent taste. It is not recommended to buy small dried persimmons; it is recommended to buy large ones.

2. Look at the shape of the dried persimmon

Usually the dried persimmons sold on the market have two shapes. One is flat and round, and one is shaped like a steamed corn bread. This steamed-corn-bread type has more flesh, but it is not easy to handle during sun-drying, so it is not recommended to buy. It is recommended that you buy flat and round dried persimmons. Moreover, for flat and round dried persimmons, you should also look carefully: those without damage and without cracking are the best, with no rot, no deterioration, and no black spots.

3. Look at the frost on the dried persimmon

The layer of frost on the surface of dried persimmon is naturally formed during the sun-drying process, so when you choose, if you find persimmon frost, do not think it is fake. But some merchants will deliberately use white flour as persimmon frost. When buying, rub the frost on the dried persimmon with your finger. If it is fine, it is good; if it is astringent and strip-like, then it is flour.

4. Shake the dried persimmon

When choosing, you can also use the method of shaking the dried persimmon to see whether it is good or bad. It is recommended to hold the dried persimmon in your right hand and place your left hand below it to catch anything. If a large amount of white powder falls down, then do not buy this kind of dried persimmon. If there is none, and there is no sticky white powder on your right hand, then it is a good dried persimmon.

5. Look at the color of the dried persimmon

The color of truly good dried persimmon is brownish red, and it looks even and glossy. Except for the place where there is a stem root, the dried persimmon has no other pits or seeds. If you take a dried persimmon and pinch it, and pits or persimmon seeds appear, then it is not recommended to buy.

6. Look at the gloss of the dried persimmon

Take a dried persimmon and face it toward the sun. If its surface is glossy, then it is a good dried persimmon. If, when viewed toward the sun, it has dark spots or uneven color, then it is not a good dried persimmon. Or you can also pinch it: truly good dried persimmon is slightly soft and has a slightly moist and smooth feeling.

7. Pinch the dried persimmon

When choosing dried persimmon, you can secretly pinch it to see its hardness. Some dried persimmons are hard and cannot be pinched; do not buy these, as this means the merchant stored them too long, or they were made from unripe persimmons. And if the dried persimmon is too soft, then it has been frozen and then thawed, and it is also not recommended to buy.

8. Taste the dried persimmon

Gently take a bite of the dried persimmon and carefully feel its taste. If it is fine, soft, sweet, and fragrant, and has no astringent taste, and has no residue or little residue, then it is a good dried persimmon. If after tasting you find that the dried persimmon is hard to bite, not suitable for biting, or insufficiently sweet, or even has a strong residue feeling or astringent taste, then it is not recommended to buy.