I'm not sure but it might add some. I would not use for lemonade or tomato sauce ;-). Iron skillets do add some iron to the diet and also are better not to use for tomato sauce. Glad you found it interesting!
A few are but it is early adopter stage of the market, not many products, and they can be pricy. Better names are important as some have been found to contain other things. In the Northern hemisphere they are in season and I am drying my own inner pith in a dehydrator. The outer rind air dries nicely if you don't have a dehydrator and the inner pith can be minced, rinsed in vitamin C water, then frozen to use gradually. I use about two tablespoons dried or 4 tablespoons fresh of the inner pith in a 2 quart batch of bean soup or 24 dense vegan muffins (like a double batch of airy wheat/egg ones).
Dr. Mercola has a pom peel supplement among his line of products. I heard feedback that it is effective.
That is my own phrase and you aren't the first ask for clarification. Kitchen trick - add some lemon juice or ascorbic acid (Vitamin C powder or open a powdered capsule, 1000 mg in a small amount of water) and use that for fruit that browns like apples or bananas. Just a rinse for bananas being used for a banana cream pie surface, or frozen banana pops. Or have a bowl of lemon juice in water while trimming a bunch of apples for pie. With the pomegranate it is just the rinse - not much water with a 1000 mg capsule powder. I left it soak once and it became extract of peel and not very nice peel, so I just rinse and refrigerate if I am not dehydrating it.
Cross posted. Good job
Thanks!
Fascinating!
My plants love the rainwater I collect in an old galvanized tub. Maybe I should start loving it, too! ;)
I'm not sure but it might add some. I would not use for lemonade or tomato sauce ;-). Iron skillets do add some iron to the diet and also are better not to use for tomato sauce. Glad you found it interesting!
Excellent read! So are pomegranate peel supplements available at this time?
A few are but it is early adopter stage of the market, not many products, and they can be pricy. Better names are important as some have been found to contain other things. In the Northern hemisphere they are in season and I am drying my own inner pith in a dehydrator. The outer rind air dries nicely if you don't have a dehydrator and the inner pith can be minced, rinsed in vitamin C water, then frozen to use gradually. I use about two tablespoons dried or 4 tablespoons fresh of the inner pith in a 2 quart batch of bean soup or 24 dense vegan muffins (like a double batch of airy wheat/egg ones).
Dr. Mercola has a pom peel supplement among his line of products. I heard feedback that it is effective.
Oh...and, please excuse my ignorance, but what is vitamin C water?
That is my own phrase and you aren't the first ask for clarification. Kitchen trick - add some lemon juice or ascorbic acid (Vitamin C powder or open a powdered capsule, 1000 mg in a small amount of water) and use that for fruit that browns like apples or bananas. Just a rinse for bananas being used for a banana cream pie surface, or frozen banana pops. Or have a bowl of lemon juice in water while trimming a bunch of apples for pie. With the pomegranate it is just the rinse - not much water with a 1000 mg capsule powder. I left it soak once and it became extract of peel and not very nice peel, so I just rinse and refrigerate if I am not dehydrating it.
Excellent! I have an 8-tray dehydrator -- we do a lot of dehydrating of herbs and otter things. I’ll definitely try this.