What is the origin of Pomegranate?
Punica granatum, or pomegranate, is a fruit native to the Middle East and the Mediterranean Basin: It is the pomegranate tree's fruit.
In today's Europe, where winter temperatures are mild, several pomegranate cultivars flourish without issue.
The following is its physical description:
Shape is comparable to that of an apple; diameter seldom surpasses 10 to 11 cm; thick, inedible skin; color: green when young, orange-red or brown when ripe; contains around 400 seeds, the envelope of which is known as the sarcotest.
Pomegranate seeds are housed in chambers separated by a thick membrane. You should be aware that pomegranate seeds are edible.
They're coated in a jelly that tastes like raspberries and has a lovely flavor.
Any stain remover will not work on pomegranate stains on garments.
It is not possible to eat the membranes.
The name “pomegranate” originally emerged in the vernacular in 1314, after initially appearing in the pume grenate form in 1175. It is derived from the Latin word malum granatum, which signifies “small-grained fruit.” It is, in reality, a huge berry with separate seeds surrounded by a scarlet pulp (the arils). The modern Latin word punica derives from what the Romans named the fruit Punicum malum, meaning “Punic apple,” alluding to ancient Phenicia, where enormous pomegranate orchards were kept.
Pomegranate, along with dates, figs, olives, and grapes, is unquestionably the pinnacle of Middle Eastern cuisine. These fruits are said to have been among the first to be domesticated in this region of the world (namely, Iran) approximately 5,000 or 6,000 years ago. The pomegranate was, very early in history, one of the main foods of travelers and caravanners because to the tenacity of its peel, which makes it a fruit of long conservation and unlikely to be destroyed during transit. Its water-soaked and somewhat acidulous pulp kept thirst at bay throughout long desert journeys. As a result, its seeds soon spread to the east (Afghanistan, India, and China) and to the west (Egypt).
It will be introduced to Spain by the Moors, and it will lend its name to the city of Granada as a result of their influence. Because of its many arils, which would total 840, it is considered a fertility sign in Mesopotamia. It takes on several different connotations in the three main monotheistic faiths in Asia, as well as ancient Greece and Rome: longing for the promised land for the Hebrews in exile, emblem of heavenly perfections for Christians, antidote against wrath and envy among Muslims.
It's worth noting that plucking pomegranates that aren't ripe is pointless. Indeed, this fruit is non-climacteric, meaning that it reaches full maturity when plucked, as opposed to climacteric fruits like bananas, which continue to mature after harvest.
What Are The Nutritional and caloric values of The Pomegranate ?
The nutritional content of the pomegranate is rather fascinating. Fresh pomegranate (seeds and pulp) is high in the following nutrients:
fibers, proteins, water, vitamins C (as well as vitamins E, B1, B2, B3, B5, B6, and B9), beta-carotene (vitamin A), minerals (Calcium, copper, iron, iodine, magnesium, phosphorus, potassium, selenium, sodium, zinc).
Pomegranate is low in calories, with only 74.2 calories per 100 g. Furthermore, because of its great satiating capacity, it is good for persons who are dieting.
The pomegranate, without a doubt, benefits our bodies in a variety of ways. This fruit has several benefits, including:
Deacidifier; tenifuge, the pomegranate aids in the fight against tapeworm (tapeworm); it also reduces the risk of cardiovascular disease, the appearance of some cancers (breast, prostate, colon), memory impairment, dysentery, and asthenia.
It's worth noting that the pomegranate can be eaten whole or juiced after passing through an extractor or juicer.
Nutritional and caloric values of The Pomegranate
For 100 g of Pomegranate :
|Dietary fiber||2.3 g|
|Glycemic load:||Data not available|
|Antioxidant power:||Yes, but precise data not available|
Why should you eat Pomegranate ?
A high intake of fruits and vegetables has been demonstrated in several prospective and epidemiological studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Antioxidants found in fruits and vegetables may contribute to these beneficial benefits.
** Pomegranate juice has been shown to be effective in the treatment of cardiovascular disease.
Several studies have revealed that drinking pomegranate juice on a daily basis can help to reduce the risk of cardiovascular disease. Pomegranate juice consumption was linked to a reduction in atherosclerotic lesions in a clinical investigation. Pomegranate juice has increased blood flow to the arteries in persons who have previously experienced coronary heart disease.
Pomegranate juice lowered total cholesterol and “bad” cholesterol (LDL) levels in diabetic individuals with high blood lipid levels. However, this favorable impact was only shown in those with high cholesterol, not in healthy persons.
Pomegranate juice may also help persons with hypertension decrease their blood pressure. In teenagers with metabolic syndrome, pomegranate juice may potentially enhance endothelial function (the health or flexibility of blood vessels). A diet high in antioxidants, such as those found in various types of drinks or fresh fruits and vegetables, may have the same impact.
** Pomegranate is a powerful antioxidant.
Despite the fact that pomegranate seeds are abundant in antioxidants, the juice contains far more. This is due to the fact that the juice is collected from the entire fruit. As a result, it's high in antioxidants, which are abundant in the white membranes that surround the seeds.
Pomegranate is the most antioxidant-rich of forty fruits (including strawberries, raspberries, blueberries, and blackcurrants). Flavonoids (especially anthocyanins), tannins, and ellagic acid are the major antioxidants contained in pomegranates. Pomegranates get their red color from anthocyanins. The tannins give the pomegranate juice and the white membranes that surround the seeds a bitter flavor. The pomegranate also includes punicalagins, which are present in the juice and peel of the pomegranate and have a strong antioxidant effect. Because of its high antioxidant content, pomegranate extracts are mainly prepared from the peel. Pomegranate and its juice are claimed to have more antioxidant activity than green tea and red wine. They would also have a stronger protective impact than other beverages high in phenolic chemicals, such as blueberry and grape juice, or red wine.
Pomegranate juice consumption improves blood antioxidant activity, which helps to preserve blood lipids (such as cholesterol) from oxidation, according to a research. Researchers discovered that the positive benefits of pomegranate juice might also be related to gut bacteria metabolites. According to them, extrapolating these findings to people should be done with caution because each person's absorption rate and metabolism of the antioxidants in pomegranate juice differs.
Pomegranate, which is high in flavonoids, anthocyanins, and procyanidins, has been shown in several trials to lower the risk of cardiovascular disease. These molecules would work in concert on a variety of indicators, such as blood platelets and blood vessels. The antioxidants in pomegranate may potentially play a role in the anti-cancer benefits.
Pomegranate juice, on the other hand, has been demonstrated to have a larger anti-cancer impact than antioxidants consumed alone. Despite these promising results, further clinical research is needed to prove the benefits of pomegranate on cancer and cardiovascular disease prevention and therapy in humans.
** The benefits of pomegranate in the fight against cancer
Pomegranate juice or extracts of pomegranate juice, according to in vitro research, may slow the growth of diseases including prostate cancer, colon cancer, and breast cancer. The effects of pomegranate juice in people, however, will require clinical trials.
Pomegranate juice drinking on a regular basis reduced the proliferation of cancer cells and increased the resilience of lipids to oxidation in individuals with prostate cancer. Pomegranate juice has been shown in animal and cell culture tests to lower the incidence of breast cancer by acting on estrogen and non-estrogen receptors.
** Pomegranate's influence on neurological problems
Pomegranate juice has been shown in animal experiments to have a neuroprotective effect. It would protect the brain in the case of damages caused by birth defects, and it would help with the neurological symptoms of Alzheimer's disease. These findings must be confirmed in people in order to pinpoint the underlying mechanisms of action. Some human studies have also shown potential memory benefits.
** The pomegranate is good for your bones.
Pomegranate extract has been demonstrated in lab experiments to prevent enzymes that are known to harm joints in persons with osteoarthritis.
** A potential anti-inflammatory agent
Many chronic illnesses, including heart disease, cancer, type 2 diabetes, Alzheimer's disease, and even obesity, are caused by chronic inflammation. Pomegranate contains anti-inflammatory benefits that are mediated in part by its antioxidant capabilities. Drinking 250 mL of pomegranate juice each day for 12 weeks reduced inflammatory markers C-reactive protein (CRP) and interleukin-6 by 32% and 30%, respectively, in diabetics, according to a research.
** Pomegranate can help you perform better in sports.
Pomegranates, like beets, are high in dietary nitrates. The benefits of dietary nitrates on performance have been proven. In a treadmill research with 19 athletes, 1 gram of pomegranate extract 30 minutes before exercise enhanced blood flow considerably. As a result, the onset of weariness was delayed, and the exercise's efficacy was increased. More research is needed, but the results are encouraging.
** a punic acid source
Punic acid, which is the major fatty acid in the arils of the pomegranate, is also found in the pomegranate. It's a form of conjugated linoleic acid that has a lot of biological potential. Consuming 800 mg of punic acid-rich pomegranate seed oil per day for four weeks significantly reduced triglycerides and improved the triglyceride:HDL ratio in 51 patients with high cholesterol and high triglycerides (good cholesterol).
** The pomegranate's other various health advantages
Pomegranate appears to have anti-inflammatory, antibacterial, and antiviral effects, according to preliminary study. Its antibacterial and antifungal properties may help to prevent infections and inflammation in the mouth, including as gingivitis, periodontitis, and oral stomatitis.
It would be a pity to lose out on the health advantages of fresh pomegranate when it's in season. It may also be readily incorporated into salads and fried veggies, adding an amazing sense of individuality. It's also delicious as a smoothie or a dessert. When pomegranate juice isn't in season, it's a great substitute if you prefer a natural product without added sugar.
How can you choose the finest Pomegranate and properly store it?
Choosing the best pomegranate in all of its forms
When ripe fruit is smacked with the flat of the hand, it emits a metallic sound. Choose the heaviest fruits for the same size, as this indicates that they are the most juicy. The bark should be smooth and lustrous, with a rich red color and no browning.
Syrup: make sure it's real pomegranate syrup, not corn syrup, by reading the label carefully.
Juice and concentrate may currently be found in supermarkets;
Pomegranate molasses with dried arils, whole or powdered. They're sold at Asian and Indian supermarket shops.
Juice from pomegranates
Nothing beats sipping pomegranate juice directly from the fruit when it comes to enjoyment. Roll the pomegranate on a work surface with your hand to shatter the arils without breaking the bark. After that, poke a hole in the fruit's end and suck the liquid out using a straw.
For the best possible conservation,
Fresh fruit may be stored in the refrigerator for a few weeks or even months. The juice may be kept in the refrigerator for a few days.
Fresh arils may be frozen for up to a year.
Keep the dried arils, whole or powdered, away from light in a cold, dry area.
How to Prepare pomegranate ?
Before you proceed to the kitchen, here are a few pointers.
Remove the cap off the fruit with a strong knife, then cut it into 4 or 5 quarters to remove the seeds. In a bowl of water, submerge the quarters and carefully scrape them to release all of the seeds. These drop to the bottom of the water, and all that's left is to remove the floating fragments of white membrane (which are inedible). Pour into a colander and run under water for a few seconds. Avoid using aluminum pans or normal steel knives, since they will make the fruit bitter.
Gently crush the arils through a sieve put in a basin or a stainless steel potato masher to remove the juice. They may also be blended and then strained to extract the juice, or a juice extractor can be used. It is preferable to remove the white membrane from the fruit to minimize bitterness.
Pomegranate may be used in both sweet and savory dishes in the kitchen. Its delectable seeds, which have a vivid color and a distinct texture, always add that little something special. It effortlessly integrates into ordinary recipes and allows us to construct foods that are both healthy and delicious, to our delight.
** Muhammara: roasted and peeled red pepper, garlic, onion, chili paste (or a tiny hot pepper), breadcrumbs, crushed nuts, lemon juice, molasses pomegranate (which can be substituted by concentrated juice), yogurt, cumin, and salt are used to make this Turkish sauce. To make the sauce, put all of the ingredients in a blender and mix until smooth, gradually adding olive oil. Serve with pita bread, crackers, or raw veggies as a dip.
** Kisir: This Turkish tabbouleh is created with bulgur and red pepper, tomato, onion, parsley, mint, and pomegranate juice. It's usually served on vine leaves that have been bleached in boiling water.
** Pomegranate seeds can and should be be cooked (or arils)
** Salads with arugula or lamb's lettuce, raisins, and hazelnuts Chestnuts with bitter greens (chicory, radicchio, endive). Lemon juice and olive oil drizzled over top;
** Mix a handful of fresh arils with apricots, prunes, raisins, almonds, pistachios, rose or orange blossom water, and honey in a dried fruit salad.
** Combine them with pears or apples, grapes, cherries, apricots, peaches, plums, and figs in a fruit salad. Season with honey and a drizzle of fruity liquor, if preferred. Serve with yogurt, cottage cheese, or cottage cheese without the liqueur.
** Arils, spicy pepper, green onion, citrus fruit bits, and coriander leaves are combined in the salsa.
** Dried arils can be used in place of raisins in cakes, muffins, and other pastries.
** On a slice of bread with hummus (mashed chickpeas), place a few fresh arils.
** Serve fresh arils with toasted flaked almonds and black or brown rice.
** The arils are a lovely addition to roast meat or to enrich a meal of sautéed vegetables when lightly fried in a little butter.
** Serve a chicken breast marinated in orange juice and soy sauce with figs and pomegranate arils on a bed of raw baby spinach.
** Fill a sweet pepper with dried fruits and nuts, then top with a nut sauce and pomegranate seeds.
** Fresh arils are a great addition to many vegetarian recipes in India, especially vegetable curries (potatoes, mushrooms, etc.). The dried arils, on the other hand, are used to flavor spice combinations, imparting a nice sweet and sour flavor.
** What may pomegranate juice and syrup be used for?
** Pomegranate juice is a bright red color. It was even turned into ink in the past. However, today we've chosen a white-aril type that won't stain your fingers, tablecloth, or cutting board and can be used in the following dishes:
ice creams, creams, sorbets, and coulis
** Pomegranate sauce is a great way to dress up a cheesecake.
** Season with oven-roasted beets and toasted hazelnuts in a vinaigrette made with the juice.
** Make a sauce with olive oil, lemon juice, pomegranate molasses, chopped mint and parsley, salt, and pepper, and serve over grilled eggplant salad.
The juice is historically used to marinade meats or fish because to its high concentration of proteolytic enzymes.
** Sauté onions in clarified butter or oil before adding to the rice and lentil broth. Bring the water, rice, lentils, turmeric, salt, and pepper to a boil. Reduce the heat to low and cook for 45 minutes. Simmer for 10 to 15 minutes with parsley, green onions, and pomegranate juice (approximately 1 cup to 8 cups of water). Serve garnished with mint leaves and raisins.
** To make pomegranate syrup, combine all of the ingredients in a blender and blend until smooth.
To do so, combine 2 cups of arils and 2 cups of sugar in a pot and bring to a boil (or honey). To remove the seeds, pass them through a tissue. To avoid fermentation, store in the refrigerator. A midsize pomegranate yields 1/2 to 3/4 cup of arils and 1/3 to 1/2 cup of juice, according to the manufacturer.
What are pomegranate contraindications and allergies?
Pomegranate eating has extremely few contraindications, and there is no documented allergy to it. However, some people may find it inconvenient because to the high fiber, carbohydrate, and nutritional content. This is especially true in those with irritable bowel syndrome or diabetes.
Irritable bowel syndrome (IBS)
Pomegranates have the added benefit of being high in fiber. While this is an advantage for the majority of people, it is not true for everyone. Pomegranate eating can really induce unpleasant symptoms in those with irritable bowel syndrome or intestinal hypersensitivity, such as stomach pains, bloating, diarrhea, aerophagia, and so on. Only in these instances should pomegranate consumption be carefully matched to digestive tolerance and, if required, limited.
Because the pomegranate is high in fructose, it should be used in moderation by diabetics. Otherwise, it may result in a dangerous spike in blood sugar. Consuming it fresh rather than as a juice and pairing it with other items during the same meal might already significantly reduce this tendency.