Can pregnant women eat persimmons?

　　Nutritional content of persimmons: Each 100 grams of persimmon contains 20 grams of sugar, 0.7 grams of protein, 0.1 grams of fat, and 49.7 mg of iodine. It is also rich in multiple vitamins, potassium, iron, calcium, magnesium, phosphorus, etc. Its mineral content exceeds that of apples, pears, peaches and other fruits.

　　The medical value of persimmon: Persimmon is cold in nature and has the effects of clearing away heat, moistening the lungs, promoting fluid production, quenching thirst, relieving cough, and reducing phlegm. It is suitable for the treatment of hypertension, chronic bronchitis, arteriosclerosis, hemorrhoids, bloody stools, and constipation. constipate Symptoms such as knots. Its nutritional and medicinal values ​​are suitable for pregnant women to consume in moderation. especially gestational hypertension Pregnant women with syndrome can "eat one thing and get two benefits." The pedicle and leaves of persimmon are both traditional Chinese medicine. Persimmon peduncle can reduce adverse qi, relieve nausea, and treat hiccups, belching, etc. Persimmon leaves have antibacterial, anti-inflammatory, hemostatic and antihypertensive effects, and are a commonly used herbal medicine among the people.

　　The dangers of eating more persimmons: Although persimmons have good nutritional and medical effects, they also have shortcomings. Persimmons have an astringent taste. If you eat too much, your mouth will feel astringent and your tongue will feel numb. It has a strong astringent effect and can cause dry stools. It can aggregate into agglomerates when exposed to acid and precipitate after combining with proteins. Therefore, you should eat as many persimmons as possible, one per meal. Therefore, pregnant women can eat persimmons but not too much.