The Pomegranate and Its Properties: A Winning Health Recipe for Feta, Quinoa, and Pomegranate Salad

The pomegranate is one of the seven species.

Already in early sources, its medicinal properties are noted, starting with the use of pomegranate peel to heal bleeding, wounds, burns, and skin diseases, and ending with its clear benefits in lowering blood pressure, improving anemia, and preventing and improving inflammatory markers in the body and cholesterol.

Tamar Yadin, clinical nutritionist and consultant for Herbalife: "The uniqueness of the pomegranate is that different parts of it have different medicinal properties: the peel is used to heal wounds and burns, pomegranate juice helps cleanse the intestines and liver and has an anti-inflammatory effect, and pomegranate seeds strengthen the immune system and may lower blood pressure, and contain dietary fiber that improves intestinal motility and digestion.

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""Pomegranate has a very high concentration of antioxidants - many times more than green tea, which is considered a powerful antioxidant. In doing so, it helps improve the appearance of the skin, heal inflammation and inflammation, and prevent premature aging of cells.".

""The taste of the pomegranate is sweet and sour and it is endowed with a kind of astringency. The sweetness comes from the glucose and fructose found in the pomegranate, while the sourness comes from substances called polyphenols, which are powerful antioxidants. Other polyphenols are responsible for the red color of the pomegranate and have great health and nutritional value.

""Pomegranate has many nutritional values, and few calories, so those who eat pomegranate seeds, or combine them in a salad or yogurt, can enjoy a clean margin. For example, half a cup of pomegranate will contain about 70 calories, 4 grams of dietary fiber, 10 grams of vitamin C and 10 grams of calcium, and a host of other important vitamins and minerals, such as potassium and zinc."'

Recipe for a healthy meal combining pomegranates:

Feta, quinoa and pomegranate salad:

100 g pomegranate seeds
A cup of chopped parsley
Half a cup of chopped cilantro
A quarter cup of chopped mint leaves
50 g feta, 5%
100 g cooked quinoa, cooled
50 g crushed pistachio kernels
1 tablespoon chopped hot green pepper

For the sauce:

3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons honey
Soybean spoon
A teaspoon of Dijon mustard
salt
pepper

Preparation instructions: Mix the dressing and put it in the chopped salad bowl.