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Punica granatum

Pomegranate
Pomegranate DSW.JPG
Fruit of Punica granatum split open to reveal the clusters of juicy, gem-like seeds on the inside.
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Myrtales
Family: Lythraceae
Genus: Punica
Species: P. granatum
Binomial name
Punica granatum
L.
Synonyms
  • Punica florida Salisb.
  • Punica grandiflora hort. ex Steud.
  • Punica nana L.
  • Punica spinosa Lam.
Pomegranates, raw
Pomegranate seeds
Nutritional value per 100 g (3.5 oz)
Energy 346 kJ (83 kcal)
18.7 g
Sugars 13.67 g
Dietary fiber 4 g
1.17 g
1.67 g
Vitamins
Thiamine (B1)
(6%)
0.067 mg
Riboflavin (B2)
(4%)
0.053 mg
Niacin (B3)
(2%)
0.293 mg
Pantothenic acid (B5)
(8%)
0.377 mg
Vitamin B6
(6%)
0.075 mg
Folate (B9)
(10%)
38 μg
Choline
(2%)
7.6 mg
Vitamin C
(12%)
10.2 mg
Vitamin E
(4%)
0.6 mg
Vitamin K
(16%)
16.4 μg
Minerals
Calcium
(1%)
10 mg
Iron
(2%)
0.3 mg
Magnesium
(3%)
12 mg
Manganese
(6%)
0.119 mg
Phosphorus
(5%)
36 mg
Potassium
(5%)
236 mg
Sodium
(0%)
3 mg
Zinc
(4%)
0.35 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The pomegranate, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 8 m (16 and 26 ft) tall.

The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine.

The pomegranate originated in the region of modern-day Iran, and has been cultivated since ancient times throughout the Mediterranean region and northern India. It was introduced into Spanish America in the late 16th century and California, by Spanish settlers, in 1769.

Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, the Indian subcontinent, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and California. In recent years, it has become more common in the commercial markets of Europe and the Western Hemisphere.


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