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柿子在我国十分丰富,尤以黄河流域的陕西、河南、河北、山东等省为盛,产量约占全国70—80％。品种也多,就成熟后的口味来说,大体上可分为甜柿和涩柿。涩林采收以后需经人工脱涩后方可食用,但由于大多数柿子品种在采收后容易软化,造成加工困难。因此,迄今我国的柿子除了加工柿饼之外,尚无其他加工产品。柿子具有较高的营养价值,成熟的柿子柔软多计,含糖量为15％左右;其中葡萄糖占6％、果糖占4％、蔗糖占5％、蛋白质0.7％左右,其中尤以氨基酸最多,脂肪0.1％,维生素A、B、C的含量也很丰富,V_c的含量相当于柑桔中V_c的含量,胡萝卜素的含量达0.3mg/100g,
Persimmon is very rich in our country, especially in Shaanxi, Henan, Hebei, Shandong and other provinces in the Yellow River Basin, with the output accounting for 70-80% of the national total. Varieties are also more mature taste, in general, can be divided into persimmon and astringent persimmon. Shibuya harvest after artificial astringent before consumption, but because most persimmon varieties are easy to soften after harvest, resulting in processing difficulties. Therefore, the persimmon in our country so far has no other processed products besides the dried persimmons. Persimmon has a high nutritional value, the mature persimmon soft count, the sugar content of about 15%; of which glucose 6%, fructose 4%, sucrose 5%, protein 0.7%, of which the most amino acids, Fat 0.1%, vitamin A, B, C content is also very rich, V_c content equivalent to citrus V_c content, carotene content of 0.3mg / 100g,