Red currant is a berry of the gooseberry family, has a fragrant aroma and a refreshing, sour taste. It has been known to us since ancient times, as the owner of fine medicinal properties, has come to us from Western Europe, and if more specifically from France. For a long time it was used as a medicinal product, but soon it became a frequent guest on the table of our ancestors. And to this day the actuality of the red currant has not died out, but all thanks to its beneficial properties, combined with a unique taste.
Is red currant useful?
Red currant is less common than its black "sister", but it is not inferior to its useful properties, let alone taste qualities. Its benefit is due to the excellent composition, namely the high content of vitamins, minerals, trace elements. Nutritional value of the berry is as follows:
- carbohydrates - 11 g;
- proteins - 0.6 g;
- fats - 0,2.
As you can see, carbohydrates in the red currant are the most, in fact, even their number is insignificant.
Carbohydrates are represented by glucose, fructose and sucrose, organic acids, dietary fibers, pectin, ashes and fiber are also present.
A distinctive feature is the content in the red currant of oxycoumarin, which positively affects blood coagulability, that is, red currant is an excellent preventive against cardiovascular ailments and for dilution of blood. Adds popularity to the red currant and what vitamins and antioxidants it contains:
- anthocyanins, which favorably affect the retina of the eyes, improve the state of vascular tissue;
- A;
- E;
- PP;
- FROM;
- H
- AT 5;
- AT 12.
Red currant is a storehouse of vitamins. It takes a leading position in the content of vitamin A, which improves the condition of hair, skin, eyes, bones. And also, importantly, it strengthens the immune system and promotes normal digestion. According to the content of vitamin C , red currants exceed only black, it contains 4 times more vitamin C - 200 mg, when in red, respectively, only 50 mg. But it is not inferior to the presence of ascorbic acid raspberries and pineapple. Let's see what minerals our berry contains:
- iron (900 μg);
- potassium (275 mg);
- calcium (35 mg);
- magnesium (17 mg);
- sodium (20 mg);
- phosphorus (30 mg).
In addition to the above advantages and medicinal properties of red currant, there are many others. For example, it removes waste slag and toxins from the body. And also red currant helps to fight with atherosclerosis due to pectin, which displays bad cholesterol and prevents the formation of atherosclerotic plaques.
Separately, I would like to note that red and white currants practically do not cause allergies.
Ways of using
It is recommended to use red currant fresh, most often it is used for making desserts, jams, jellies, jams, compotes, morses, tinctures, kvass, soups, salads and even served as a sauce for certain dishes, because its sweet and sour tone is beneficial will emphasize the taste of any dish. Thanks to this refined note, the usual delicacy in combination with this sauce will play with new colors.
Of course, fresh berries are not only tastier, but also more useful. As the currant is a summer berry, it will not be superfluous to freeze several packets of berries.
Red currant with losing weight
In the fight against extra pounds, red currant will be an excellent assistant. Its caloric content is 39 kcal per 100 g, that is, red currant is a low-calorie product, so we can use it without any restrictions. It excites the appetite excellently and perfectly quenches thirst.
In addition, it contains vitamin C - the best natural fat burner. Red currant refers to products with a negative calorie content, that is, by digesting this product the body spends significantly more calories than it does in the berry itself.