Why can't we eat crabs and persimmons

Persimmon is a nutritious fruit. Many people like it very much because it is sweet and not irritating. However, there are some taboos when eating persimmons. Some foods cannot be eaten with persimmons, such as persimmons cannot be eaten with sweet potatoes or sauerkraut. Crab is a seafood. Many people like to eat crabs, but many people don’t know whether crabs and persimmons can be eaten together. Why can’t crabs and persimmons be eaten together? Let’s take a look at it next.

1. Why can’t crabs and persimmons be eaten?

Do not eat it with high-protein foods such as crabs, fish, shrimps, etc. In Chinese medicine, crabs and persimmons are both cold foods, so they cannot be eaten together. From the perspective of modern medicine, crabs, fish, and shrimps that are high in protein can easily coagulate into lumps, namely gastric persimmon stones, under the action of tannic acid.

2. Taboos of eating persimmons

1. It is not suitable to be eaten with pickled cabbage and black dates;

2. Persimmons should not be eaten together with goose meat, crabs, sweet potatoes, and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms;

3. Do not consume vinegar before or after eating persimmons.

4. Do not eat persimmons after drinking white wine.

5. Persimmons cannot be eaten with sweet potatoes and spinach. Sweet potatoes are foods that contain a lot of starch. Eating them will cause a lot of gastric acid to be produced in the stomach. Persimmons contain more tannins and pectin. When gastric acid, tannins and pectin meet, they will coagulate and form insoluble hard lumps - gastric persimmon stones.

According to traditional Chinese medicine, persimmons are sweet and astringent, cold in nature, and belong to the lung meridian. "Compendium of Materia Medica" records that "Persimmon is the fruit of the spleen, lungs, and blood. It tastes sweet and has a flat aroma, is astringent and can be astringent, so it has the effect of strengthening the spleen and astringing the intestines, curing cough and stopping bleeding." At the same time, persimmon calyx, persimmon frost, and persimmon leaves can all be used as medicine.

3. Nutritional value of persimmon

1. Nutrient content

Ripe persimmons contain 15% sugar, 1.36% protein, 0.57% fat, as well as crude fiber, carotene, calcium, phosphorus, iron and other elements and various vitamins, especially vitamin C, which is 1-2 times higher than that of ordinary fruits. Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, etc. Its mineral content exceeds that of fruits such as apples, pears, and peaches. Persimmon is not only nutritious, but also has high medical value.

Persimmon is rich in dietary fiber and has a good effect of moistening the intestines and promoting bowel movements. Persimmon is cold in nature and has the effects of clearing heat, moistening the lungs, promoting the production of body fluids, quenching thirst, suppressing coughs, and relieving phlegm. In addition, drinking water boiled with persimmon leaves can promote metabolism and lower blood pressure.

2. Stop bleeding, moisten the lungs and resolve phlegm, promote fluid production and quench thirst

Fresh persimmons have the effect of cooling blood and stopping bleeding; persimmon calyx has the effect of reducing adverse reactions and stopping bleeding; persimmon cake and stomach can stop bleeding; persimmon leaves have a hemostatic effect and are used to treat coughing up blood, bloody stools, bleeding, and vomiting blood; studies have found that persimmons and persimmon leaves have positive therapeutic effects on lowering blood pressure, promoting diuresis, reducing inflammation, and stopping bleeding. Persimmons help lower blood pressure, soften blood vessels, increase coronary artery flow, promote blood circulation and reduce inflammation, and improve cardiovascular function.

3. Sober up

Persimmon can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the damage of alcohol to the body.

4. How to choose persimmons

1. Flat persimmon

This is the so-called "copper basin persimmon", which is medium-sized. There are about 3 to 4 per 500g. It is oblate, with a concave upper part and a flat bottom. The skin is orange-red, the flesh is orange-yellow, soft and dense, seedless, juicy and sweet, and of the best quality.

2. Ox Heart Persimmon

It looks like a cow's heart, with an orange skin and a small amount of fruit powder. The flesh is coarse and has less juice, but it tastes sweet.

3. High-pile persimmon

The fruit is small in size, square in shape, thin in skin, orange-yellow in color, juicy, sweet, and seedless.

4. Fire Persimmon

The fruit is small, tall and round, orange-red in color, thin-skinned, juicy, sweet, and has a core.

5. Covered persimmon or combined persimmon

The main producing areas are the suburbs of Beijing and its surrounding areas. The fruits are relatively large, about two per 500 grams, and are oblate. There is a disc base near the 1/3 of the stem, and its shape is like a lid, so it is called the covered persimmon. Because its appearance is like two persimmons put together, it is also called the combined persimmon. The peel is orange, the surface is smooth and slightly shiny, with a small amount of fruit powder, the flesh is light, without spots or seeds, and after the astringency is gone, it tastes sweet and has more juice.

Persimmons are delicious and juicy. Now is the season for eating persimmons. During the Spring Festival, many people will also buy persimmon cakes to eat. This article introduces the taboos about eating persimmons. I hope everyone can understand them clearly. The nutritional value of persimmons is quite high, but when eating persimmons, you must remember that some of the above foods cannot be eaten with persimmons.