1 kg = 2.70 €
Pomegranate nutritional properties
From a nutritional point of view, pomegranate abounds in antioxidant vitamins, mineral salts and water corresponding to about 80% of the total. Contains 70 calories per 100 grams. In detail the nutritional composition:
fibers: it is a fruit with few fibers, concentrated in the peel and internal membranes;
mineral salts: among others it is above all a source of potassium, a mineral useful for the nervous system and muscles, as well as iron, calcium, magnesium, phosphorus, manganese and zinc.
contains vitamin C (contains 20% of the daily requirement), excellent for strengthening the immune defenses, B vitamins, necessary for all the body's vital processes, vitamin K.
tannins are also present, both in the membranes that enclose the arils and in the rind. They are responsible for the bitter taste.
Pomegranate health benefits
There are many benefits that make pomegranate a valid ally for our health:
fights cardiovascular diseases: strokes, arteriosclerosis and hypertension are kept at bay thanks to polyphenols, naturally antioxidant substances.
Protective against the stomach.
Vermifuge, thanks to the seeds, crushed and prepared as a decoction.
Antidiarrheal and astringent: thanks to the juice it fights hemorrhoids, nausea and intestinal parasites and also works as a mild laxative.
Antibacterial, antiviral, antifungal and anti-inflammatory: a real natural drug useful for the main ailments of our body.
It also has anticoagulant properties: it decreases the risk of arteriosclerosis, reduces LDL cholesterol, the bad one, and increases HDL cholesterol, the good one.
Reduces Alzheimer's disease: the juice has shown protective effects against this disorder of advanced age.
Finally, it has a stimulating action on the appetite.
Pomegranate against cancer
A recent study has identified pomegranate juice as an important aid in the prevention and treatment of breast cancer. This beneficial effect is due to punic acid and is added to another previously known, that relating to the treatment and prevention of skin cancers.
The use of pomegranates against cancer is linked to the presence of phenols but also of ellagic acid which, in particular, helps to fight cancer cells.
Use of pomegranate in the kitchen
In the kitchen, although it has always been appreciated for its qualities, it is not very widespread, being mainly composed of seeds instead of pulp.
In fact, the pulp is low and adheres to the seeds, so it is difficult to eat it without also swallowing the seeds. This is why the consumption of juice is more widespread and more practical, while the seeds are mostly used as decoration.
The juice is an excellent accompaniment to red meat and is a good condiment on roasts, game, turkey and duck. The seeds can be combined with salads. In the East, however, it is flavored with rose water.
The hard peel of the pomegranate, on the other hand, due to its bitter taste, is used as an ingredient in vermouth and in Martini Bianco.
How to eat pomegranate
The pomegranate is therefore enjoyed in its raw seeds or juice. To eat the seeds, you need to open the fruit in half and break its membranes that surround the arils (small grains), applying pressure with your fingertips.
The juice can be obtained at home with a good centrifuge: to extract the seeds, cut the fruit in half and then beat the zest with a spoon over its entire surface, strongly and repeatedly. The seeds are dropped into a bowl full of water, in which the pulp floats and must be eliminated, while the seeds remain on the bottom.