柿子,又名朱果,属柿树柿科。在我国已有3000多年栽培历史,素有“木本粮食”,“铁杆庄稼”之美称。每年金秋时节,柿红叶艳,金液凌霜,悬光照采,煞是迷人。 我国柿子品种繁多,约300多种,但从味道和吃法上分,有甜柿和涩柿两大类。甜柿果成热摘下来即可以吃,涩柿则需要经过人工脱涩。甜柿和脱涩柿果味甜、汁多、肉细、适口、老少皆宜。 柿子营养价值很高,含有大量胡萝卜素、维生素C、葡萄糖、果糖及钙、磷、铁等矿物质,享有“果小圣品”之誉。据现代科学测定,每100克鲜柿果肉中,含糖11克、蛋白质0.7克,脂肪0.1克、碳水化合物1克、钙 Persimmon, also known as Zhu fruit, is a persimmon persimmon. In our country has 3000 years of cultivation history, known as “Woody food”, “hardcore crops” reputation. Autumn every year, persimmon Ye Yan, Ling liquid gold cream, hanging according to mining, it is truly fascinating. Persimmon variety in our country, about 300 kinds, but from the taste and eating points, there are two categories of persimmon and astringent persimmon. Persimmon fruit into the hot off to eat, astringent persimmons need to go through artificial astringent. Sweet persimmon and astringent persimmon sweet, juicy, meat, palatability, all ages. Persimmons high nutritional value, contains a lot of carotene, vitamin C, glucose, fructose and calcium, phosphorus, iron and other minerals, enjoy the “fruit small St. goods” reputation. According to modern scientific determination, persimmon pulp per 100 grams of persimmon, sugar 11 grams, 0.7 grams of protein, fat 0.1 grams, 1 gram of carbohydrates, calcium