Potential Benefits of Pomegranate: Nutrition facts
The red seeds of Pomegranate are real gems. They are packed with many nutrients and are immune boosters. Pomegranate is a superfood and can cure many problems. It is also considered as the fruit to not leave in your diet. Generally, Pomegranate belongs to the Punicoideae family. These fruits are high in Vitamin-C and A. In this blog ” Pomegranate fruit to increase Immunity” we will know more about the potential benefits of Pomegranate.
|sodium||3mg||potassium||236mg||vitamin C||10.2mg||vitamin K||16.4mcg||Folate||38mcg|
Pomegranates are high in Vitamin-C and are kings of boosting immunity. Just a glass of pomegranate juice with honey in the morning gives fascinating results. With high anti-oxidants, they can help you with many other things like
Digestion (It works wonders with your digestive system)
It is a Re-hydrator
A good detox material
Helps you in losing weight
You can also fight off cold and inflammation quicker.
Gives you soft and lustrous skin
Pomegranate is also great for immunity and other immune-related issues.
It is also high in Iron thus prevents anemia.
Therefore adding pomegranate which constitutes higher amounts of zinc + Vitamin-C and Vitamin-B helps you in successfully increasing your immunity. It is also the best fruit to increase immunity
For more information see this.
Pomegranate Recipes for Immunity and Health
Pomegranate with Eggs
Yes, you heard that right. Pomegranate and Eggs is a new way to relish pomegranate.
- Large eggs
- Heat the butter in a medium nonstick frying pan and add onions to it.
- Cook until golden brown.
- Add the pomegranate seeds, cover, and cook over medium-low heat, stirring occasionally.
- Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact. Season with salt and pepper to taste.
Quinoa and Pomegranate Salad
- uncooked quinoa
- sea salt
- olive oil
- 2 tablespoons fresh lemon juice
- Fresh cracked black pepper, to taste
- 1 cup pomegranate seeds
- 1/2 cup chopped Italian parsley
- Combine the quinoa, water, and salt in a medium saucepan. Bring the water to a boil, and cover the pan.
- Gently simmer, covered, for 15 minutes. Remove from heat.
- Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
- Remove the lid and set aside to completely cool.
- In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper.
- In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley, and dressing.
For more such interesting recipes follow Agrovatika.