Indigenous to Iran, pomegranate was known in the ancient Rome as «malum punicum», i.e. «Carthaginian apple». This fruit is appreciated for its sparkling-red pulp and sweet-tart flavour, but separating the edible, pulp-encased seeds from the bitter membranes can be quite labour-intensive. Pomegranate is rich in potassium and is a good source of vitamin C.
1 | pomegranates | 260 g | |
3 tbsp | Port wine | 45 mL |
Be careful: the juice stains are hard to remove!
per 1 serving (90 g)
Amount % Daily Value |
Calories 80 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 15 g 5 % |
Fibre 0 g 2 % |
Sugars 12 g |
Net Carbs 15 g |
Protein 1 g |
Vitamin A 1 % |
Vitamin C 7 % |
Calcium 0 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
I make this on special occasions. Removing the seeds was easy after I saw a youtube video that showed how to remove them.