Pomegranate

ByОлена Коновалова
POMEGRANATE
     Pomegranate (Punica granatum) is notable for its concentration of vitamin K (phylloquinone) (14.0% of the Daily Value [DV] per 100 g), ascorbic acid (11.0%), and folic acid (9.5%). The fruit is further distinguished by a significant concentration of several mineral elements: boron (77.7% DV per 100 g), rubidium (38.0%), vanadium (35.0%), thallium (25.0%), cobalt (21.0%), copper (16.0%), and potassium (9.0%).
     The pomegranate possesses a high concentration of total phytosterols (31.0% DV), within which beta-sitosterol—a phytosterol with estrogenic activity—predominates (10.0% DV; for comprehensive analysis, see avocado). The mono- and disaccharide fraction constitutes 24.5% DV, primarily composed of glucose (63.0% DV per 100 g) and fructose (18.0%). Starch is absent from the composition, while minor quantities of sucrose may be present (ranging from 0.0 to 0.2 g per 100 g).
     The total purine base content per 100 g constitutes 5.0% of the daily allowance.
     It should be noted that the pomegranate exhibits a capacity for the bioaccumulation of the toxic mineral element thallium (25.0% of the daily allowance per 100 g).
Caloric content per 100 g: 83 kcal
Water per 100 g: 77.93 g
Ash from 100 g: 0.53 g

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.07 mg 5% 5
Vitamin B2 (riboflavin) 0.05 mg 3% 5
Vitamin B5 (pantothenic acid) 0.38 mg 8% 10
Vitamin B6 (pyridoxine) 0.08 mg 4% 5
Vitamin B9 (folic acid) 38.0 mcg 9.5% 10
Vitamin B12 (cyanocobalamin) 0.0 mcg 0% 0
Vitamin C (ascorbic acid) 10.2 mg 11% 10
Vitamin E (alpha-tocopherol) 0.60 mg 4% 5
Vitamin D (ergocalciferol) 0.0 mcg 0% 0
Vitamin PP (nicotinic acid) 0.29 mg 1% 0
Vitamin K (phylloquinone) 16.4 mcg 14% 20
Biotin 0.4 mcg 0.8% 0
Beta-carotene 5.0 mcg 0.1% 0
Alpha-carotene 0.0 mcg 0% 0
Lutein + zeaxanthin 26 mcg 0.4% 0
Beta-cryptoxanthin 0.0 mcg 0%  0
Lycopene 0.0 mcg 0% 0
Choline 7.6 mg 2% 5
Methylmethionine sulfonium (vitamin U) 0 mg 0%  0
Betaine trimethylglycine 0.1 mg 0.01% 0

* Full pitcher – 100% daily norm; empty – 0-1% daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 236.0 mg 9% 10
Calcium 10.0 mg 1% 0
Silicon 5.0  mg 0.5% 0
Magnesium 12.0 mg 3% 5
Sodium 3.0 mg 0.3% 0
Sulfur 5.0 mg 0.5% 0
Phosphorus 36.0 mg 5% 5
Chlorine 2.0 mg 0.1% 0

Microelements and ultramicroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 110.0 mcg 0.3% 0
Boron 54.4 mcg 77.7% 80
Vanadium 14.0 mcg 35% 40
Iron 0.3 mg 2% 5
Iodine 2.0 mcg 1.3% 0
Cobalt 2.1 mcg 21% 20
Lithium 0.9 mcg 0.9% 0
Manganese 120.0 mcg 6% 10
Copper 160.0 mcg 16% 20
Molybdenum 5.1 mcg 7.3% 10
Arsenic 0.2-0.9 mcg 4.6% 5
Nickel 1.8 mcg 1.2% 0
Tin 6.1 mcg 0.3% 0
Rubidium 37.6 mcg 38% 40
Lead 0.05 mcg 0.5% 0
Selenium 0.5 mcg 0.8% 0
Strontium 19.4 mcg 2.4% 5
Thallium 0.5 mcg 25% 30
Fluorine 58.7 mcg 1.5% 0
Chromium 1.5 mcg 3% 5
Zinc 350.0-570.0 mcg 3.6% 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 1.67 g 3% 5
Content of essential amino acids 0.291 g 1.3% 0
Content of non-essential amino acids 0.358 g 0.6% 0

 

Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.062 g 2.5% 5
Histidine 0.030 g 1.4% 0
Isoleucine 0.0 g 0% 0
Leucine 0.065 g 1.4% 0
Lysine 0.014 g 0.3% 0
Methionine 0.0-0.044 g 1.2% 0
Threonine 0.031 g 1.3% 0
Tryptophan 0.0 g 0% 0
Phenylalanine 0.046 g 1.5%  0

 

Non-Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.045 g 0.7% 0
Arginine 0.045 g 0.7% 0
Aspartic acid 0.053 g 0.4% 0
Glycine 0.064 g 1.8% 0
Glutamic acid 0.051 g 0.4% 0
Proline  0.0 g 0% 0
Serine 0.040 g 0.5% 0
Tyrosine 0.034 g 1.1% 0
Cystine 0.026 g 1.4% 0



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total fat content 1.17 g 2% 5
Content of unsaturated fatty acids 0.172 g 0.4% 0
Content of omega-3 unsaturated fatty acids 0.0 g 0% 0
Content of omega-6 unsaturated fatty acids 0.08 g 0.8% 0
Content of saturated fatty acids 0.12 g 0.5%  0

 

Unsaturated Fatty Acids

 

Name of the acid Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.01 g
Oleic C 18:1 (omega-9) 0.08 g
Linoleic C 18:2 (omega-6) 0.08 g
Linolenic C 18:3 (omega-3) 0.0 g
Stearidonic C 18:4 (omega-3) 0.0 g
Gadoleic C 20:1 (omega-11) 0.0 g
Arachidonic C 20:4 (omega-6) 0.0 g
Eicosapentaenoic C 20:5 (omega-3) 0.0 g
Erucic C 22:1 (omega-9) 0.0 g
Clupanodonic C 22:5 (omega-3) 0.0 g
Docosahexaenoic C 22:6 (omega-3) 0.0 g
Nervonic C 24:1 (omega-9) 0.0 g

 

Saturated Fatty Acids

 

Name of the acid Content, g per 100 g of product
Lauric C 12:0 0.01 g
Myristic C 14:0 0.01 g
Palmitic C 16:0 0.07 g
Stearic C 18:0 0.04 g
Arachidic C 20:0 0.0 g
Behenic C 22:0 0.0 g
Lignoceric C 24:0 0.0 g

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total phytosterols 17.0 mg 31% 30
Campesterol 1.0 mg 2% 5
Beta-sitosterol 4.0 mg 10% 10
Stigmasterol 0.0 mg 0% 0
Cholesterol 0.0 mg 0% –

 

CARBOHYDRATES

 

Name Content per 100 g of product % of Daily Value (DV)
Numerical Visual
Total Carbohydrates 18.7 g 6% 5
Mono- and Disaccharides 11.0-14.5 g 24.5% 30
Glucose 5.2-7.0 g 63% 60
Fructose 5.8-7.0 g 18% 20
Galactose 0.0 g 0% 0
Sucrose 0.0-0.2 g – –
Lactose 0.0 g 0% 0
Starch 0.0 g –  –
Maltose 0.0 g – –
Dietary Fiber 4.0 g 20% 20
PURINE BASES
Name Content per 100 g of product % of Daily Value (DV)
Numerical Visual
Total Purines 6 mg 5% 5

Units of measurement:
Medium fruit: 282.0 g
Standard cup: 165.0 g
Faceted glass: 130.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Nestor Maksymovych-Ambodyk

    ByОлена Коновалова

    “Why seek healing across the seas, when the curing herb grows beneath our very feet, awaiting only a kind word and the light of knowledge?“ Nestor Maksymovych Maksymovych-Ambodyk (November 7 (October 27), 1744 – August 5 (July 24), 1812). Aged 68. Origins and Academic Foundations Nestor Maksymovych was born in 1744 in the village of…

  • Peas

    ByОлена Коновалова

    PEAS           Peas is characterized by a high content of numerous mineral elements, as well as vitamins, proteins, essential and non-essential amino acids, phytosterols, fiber, and purines.      Consequently, peas are rich in vitamin K (phylloquinone) (67.5% of the daily value per 100 g), vitamin B1 (thiamine) (46.8%), pantothenic acid…

  • Kohlrabi

    ByОлена Коновалова

    KOHLRABI CABBAGE      Kohlrabi cabbage (Brassica oleracea var. gongylodes) is characterized by a significant concentration of ascorbic acid (71.0% of the Daily Value [DV] per 100 g). Its mineral profile is notably rich in: silicon (236.0% DV per 100 g), boron (143.0%), potassium (15.0%), molybdenum (14.3%), and copper (13.2%). The carbohydrate fraction consists primarily…

  • Your Individual Program

    ByОлена Коновалова

    Creating Your Individual Exercise Program (Increasing Health Reserves)      Before you start creating your individual exercise program, be sure to assess your physical condition and calculate your total score using the calculator (the methodology is described in the section “11 Tests for Self-Monitoring Physical Fitness”).     Now create your exercise program using the summator…

  • Vanadium: For Athletes, Those Losing Weight, Diabetics

    ByОлена Коновалова

             Vanadium (V)          For athletes, those losing weight, diabetics.               In the human body vanadium participates in redox processes, respiration, and hematopoiesis. It plays an important role in growth and reproduction processes, as well as slowing down cholesterol synthesis, and is necessary for the formation of…

  • Spinach

    ByОлена Коновалова

    SPINACH      Spinach is an excellent dietary source of vitamin K (essential for normal blood coagulation) and the carotenoid lutein (crucial for maintaining ocular health; for further details, see Cucumber), but it is characterized by a high concentration of oxalic acid (regarding its toxicity: for further details, see Rhubarb).      Spinach greens are…