The press cake obtained after the production of pomegranate seed oil is a nutritionally rich product that holds value in terms of protein, fiber, and phenolic components. This fraction remaining after cold-pressing can be evaluated as a source of plant-based protein ; furthermore, it possesses the quality of a suitable raw material for functional applications thanks to the fiber and natural bioactive components it contains. With these properties, pomegranate seed press cake stands out as a sustainable and value-added raw material that can be evaluated in feed and food applications.