About The Pomegranate
The pomegranate fruit, native to Iran and the west Himalayas, is cultivated today in both the Northern and Southern hemisphere for its many perceived health benefits (including the vitamins it contains) as well as for its taste. The fleshy jewel-coloured seed casings which are removed and eaten are called ‘arils.’
Nutrition and Health Benefits
The pomegranate is considered a 'super food' due to its high levels of antioxidants (three times more than in green tea), and for its antibacterial properties. A number of researchers believe that it can help to keep some cancers and heart diseases at bay, although at present there is limited research on the subject.
Vitamins and Minerals
The fruit is particularly high in Vitamin C, which your body uses to keep cells healthy, and Vitamin K, which is needed to help blood clot and to heal wounds. Pomegranates are also a good source of fibre, which is needed to maintain a healthy digestive system and to flush toxins from the body; and they also contains essential minerals such as iron and magnesium.
If you’re looking to benefit from it, try consuming the fruit or its juice several times a week. Some people notice an improvement in their memory, concentration, skin, and overall health when eaten as part of a balanced diet.
How Do I Eat A Pomegranate?
You can separate the arils from the pulp using a knife and tapping each half, or by cutting the fruit open and subgmerging it in water (the arils will sink and the rest will float). However, this can be quite difficult and time-consuming. Drinking pomegranate juice is a much simpler alternative, and is now available in most supermarkets.