Usually, a generally accepted black currant is considered a black variation of the berry. Indeed, she has a lot of advantages and "records" for the content of a variety of useful substances, however, an underestimated red currant also has something to boast about. And the benefits of red currant is manifested not only in its beneficial effects on the body.
Positive "features" of red currants
Red currant is a favorite of experienced and knowledgeable gardeners. The berry is less fastidious - it does not require careful watering, or rather, if it is absent it will simply become more dry and shallow. But anyway, you can always harvest whole bunches - the red currant does not crumble like black.
The bush of the berry is the most hardy of all gooseberry, but when ripe, the berry prefers to grow in the sun - it is not famous for its sweetness by growing a red currant in the shade, you just get sour.
The currant ripens quickly - it blooms in May, and already in the middle of June, the markets begin to sell the harvest. True, she spoils quickly, this is good, and the harm of red currants - although, therefore, she became the favorite of housewives and masters of the food industry.
Red currants are not so often eaten raw, as in the finished form. Each country has its own "crown" recipe for making "something" from the currant:
- in Austria it serves as a filler for lush cakes;
- Germans make from it different creams;
- in England, first they make jelly from it, and then they are roasted with roast;
- in the Scandinavian countries, based on currants, prepare fruit soups, puddings, mashed potatoes;
- and the French drink the whole world with their famous currant liqueur (by the way, it is in different variations - from red and black currant).
Well, of course, homemade grandmothers - jam, compote, syrup, jam, jelly, tinctures and dried fruits and berries for fragrant tea.
Vitamins in the red currant
Let's pass to more formal part - to vitamins in a red currant. Of course, the red currant has long conquered all of us with its multifaceted taste, but, nevertheless, a little accurate data will not hurt.
First of all, it should be said about the energy value - it is absolutely insignificant for the currant, only 39 kcal per 100 g. Some people think that this is its charm, others say that low energy value is almost a harm to the currant, since it does not feed. But do we ask you to eat only it?
These 39 calories are composed of the following components:
- the amount of carbohydrates in the red currant is the most significant, although, even for those who lose weight insignificantly - only 11 g per 100 g of berries;
- fat, almost, no - 0.2 g;
- protein is also a little, although about this and to taste you can guess - 0.6 g.
Like most fruits and berries, currant is not a protein and fatty product, namely carbohydrate. But it does not increase the sugar content in the blood. Berry 4% consists of organic acids, and this reduces the likelihood of malignant tumors, normalizes the level of glucose, has a beneficial effect on the intestines. Currant is considered to be preventive agent No. 1 from malignant tumors of the intestine.
As for vitamins:
- in the red currant a lot of vitamin C (but still less than in black);
- vitamins A, E, P are also present;
- there is a very important and rare mineral in the food - selenium;
- phenolic compounds - leukoanthocyanins, catechins, flavonols - they are not only refreshed and toned in the heat, but also hinder the aging processes, improve the regenerative properties of the body.
Due to the high content of pectins, currant clears from toxins and improves intestinal motility. A freshly squeezed currant juice is useful for dilution of blood, but is strictly contraindicated for those who have already weak coagulability of blood.