The Nutritional Contents of Dried Pomegranate

By: Dried Pomegranates Filed Under: Health Benefits Posted: January 11, 2013

Pomegranate is native to the region now known as Iran and Iraq. It has been cultivated since ancient times, finding its way into our ancient stories and mythos, e.g. the Greek myth of Persephone. It also symbolizes prosperity in Ancient Egypt, and fertility in many other cultures, including China, Armenia, Iran, and Ancient Persia. Some Jewish scholars even believe that the banishment of Adam and Eve from the Garden of Eden was due to them eating a pomegranate, and not an apple.

Dried pomegranate contains more minerals, such as copper and potassium, than most other fruits. Other minerals include some iron with trace quantities of phosphorus, magnesium, selenium, and zinc. However, it is a rich source of pantothenic acid, the Vitamins B6, C, E, and K, as well as Thiamin, Niacin, Folate, and Riboflavin.

Despite still in the clinical trials stage, a research has found that the juice of the pomegranate may be effective in reducing the risk factors for heart disease, including LDL oxidation, macrophage oxidative status, and foam cell formation. A limited study on patients with hypertension has also shown that two weeks of consumption of pomegranate juice reduces systolic blood pressure. In some parts of India, pomegranate juice (of specific fruit strains) is used as eye drops as it is believed to slow the development of cataracts.

Dried pomegranate is rich in sugar, making its juice very desirable. It contains around 68 calories per 100g serving. Antioxidants in the fruit can also help your body repair cells and boost your immune system. The juice of the fruit is a well-known healthy drink that can be consumed every day to keep your heart and skin healthy, as well as keeping osteoarthritis at bay. Daily consumption of dried pomegranate is also advised for people suffering from lymphoma, hyperplasia, and diabetes.

Dried pomegranate can be used as an ingredient in foods such as jellies, sauces, soups, baked apples, and flavorful cakes. It is mainly used in dishes from the Mediterranean and the Middle East. The juice adds an intense and unique sweetness to any cooking.

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