Pomegranate Small/Annar Small

Pomegranate Small/Annar Small

M.R.P: ₹ 113.00    Price: ₹ 90.00 20% OFF
You Save: ₹ 23.00  

500 gm


Overview

 

Pomegranate is a domestic plant of Northern Africa and widely cultivated in the Middle East region. It is also known as the “apple of Grenada.” The pomegranate is a very healthy fruit and is famous for increasing the blood level in the body. This fruit is round in shape with a reddish husk colour.

 

Nutritional profile

 

Nutrition in pomegranate small are the following:

  • Calories: 72
  • Carbohydrates: 27g
  • Sugar: 89g
  • Fibber: 5g
  • Potassium: 205 mg
  • Nutrition C: 9 mg
  • Nutrition K: 3 mg
  • Folate: 33 mg

 

Heath benefits

 

  • Pomegranate is wealthy in antioxidants and consequently protects our physique from free radicals, which are accountable for untimely aging.
  • Pomegranate helps to pump the degree of oxygen in our blood.
  • Antioxidants existing in pomegranate fight free radicals, reduce cholesterol and prevent blood clots.

 

Recipes

 

  1. Fall sangria

 

  • Ingredients: ¼ cup apple juice, ¼ cup honey, ice, 2 cups of white or rosé wine, 1 cup pomegranate juice, ½ cup pomegranate seed, 2 woman apples’ thinly sliced into rounds,
  • Cooking steps: Bring one-fourth cup apple juice to a simmer in a small saucepan. Add honey to it and still till it gets dissolved. Fill a massive pitcher midway with ice, then pour the juice combination over it. Add wine, one cup apple juice, pomegranate juice, pomegranate seeds, and apple slices. Stir to combine. Serve in glasses garnished with extra pomegranate seeds and apple slices.

 

  1. Cranberry-pomegranate relish

 

  • Ingredients: 2 teaspoons of vegetable oil, 1 large shallot, finely chopped, 1 sparkling bag cranberries, 1 cup pomegranate juice, ½ cup darkish brown sugar, coarse salt, and floor pepper
  • Cooking steps: In a medium saucepan, warm oil over medium-high. Add shallot; cook, constantly while stirring till it softens for about 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then limit to a simmer and cook with occasional stirring, till cranberries have burst and sauce is barely thickened. It will take a maximum of 10 minutes. Remove from heat. Stir in pomegranate seeds. Let cool to room temperature earlier than serving.