Short Description :- Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice.The most abundant phytochemicals in pomegranate juice are polyphenols, including the hydrolyzable tannins called ellagitannins formed when ellagic acid and/or gallic acid binds with a carbohydrate to form pomegranate ellagitannins, also known as punicalagins.The red color of juice can be attributed to anthocyanins, such as delphinidin, cyanidin, and pelargonidin glycosides. Generally, an increase in juice pigmentation occurs during fruit ripening.Pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana, pomegranate + seed), most notably in Indian and Pakistani cuisine. Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation.
Benefits :- The pomegranate arils (seeds) are also very sweet, with one cup containing 24 grams of sugar, and 144 calories.The pomegranate is a fruit that contains hundreds of edible seeds called arils. They are rich in fiber, vitamins, minerals and bio active plant compounds, but they also contain some sugar.