| Nutrient | Content | Reference |
|---|---|---|
| Calories | 43kCal | 43kCal |
| Proteins | 0.6g | 1g |
| Fats | 0.2g | 0g |
| Carbohydrates | 7.7g | 8g |
| Organic acids | 2.5g | 3g |
| Dietary fiber | 3.4g | 3g |
| Water | 85g | 85g |
| Ash | 0.6g | 1g |
| Vitamin A, RE | 33mcg | 33mcg |
| beta Carotene | 0.2mg | 0mg |
| Vitamin B1, thiamine | 0.01mg | 0mg |
| Vitamin B2, riboflavin | 0.03mg | 0mg |
| Vitamin B4, choline | 7.6mg | 8mg |
| Vitamin B5, pantothenic | 0.06mg | 0mg |
| Vitamin B6, pyridoxine | 0.14mg | 0mg |
| Vitamin B9, folate | 3mcg | 3mcg |
| Vitamin C, ascorbic | 25mg | 25mg |
| Vitamin E, alpha tocopherol, TE | 0.5mg | 1mg |
| Vitamin H, biotin | 2.5mcg | 3mcg |
| Vitamin K, phylloquinone | 11mcg | 11mcg |
| Vitamin PP, NE | 0.3mg | 0mg |
| Niacin | 0.2mg | 0mg |
| Potassium, K | 275mg | 275mg |
| Calcium, Ca | 36mg | 36mg |
| Silicon, Si | 70mg | 70mg |
| Magnesium, Mg | 17mg | 17mg |
| Sodium, Na | 21mg | 21mg |
| Sera, S | 14mg | 14mg |
| Phosphorus, P | 33mg | 33mg |
| Chlorine, Cl | 73.3mg | 73mg |
| Aluminum, Al | 31.9mcg | 32mcg |
| Bohr, B | 55mcg | 55mcg |
| Vanadium, V | 0.76mcg | 1mcg |
| Iron, Fe | 0.9mg | 1mg |
| Iodine, I | 0.8mcg | 1mcg |
| Cobalt, Co | 4mcg | 4mcg |
| Lithium, Li | 3mcg | 3mcg |
| Manganese, Mn | 0.186mg | 0mg |
| Copper, Cu | 107mcg | 107mcg |
| Molybdenum, Mo. | 24mcg | 24mcg |
| Nickel, Ni | 2.3mcg | 2mcg |
| Rubidium, Rb | 8.1mcg | 8mcg |
| Selenium, Se | 0.6mcg | 1mcg |
| Strontium, Sr. | 3.4mcg | 3mcg |
| Fluorine, F | 17mcg | 17mcg |
| Chrome, Cr | 0.2mcg | 0mcg |
| Zinc, Zn | 0.23mg | 0mg |
| Zirconium, Zr | 8.3mcg | 8mcg |
| Mono- and disaccharides (sugars) | 7.7g | 8g |
| Saturated fatty acids | 0.1g | 0g |
| Omega-3 fatty acids | 0.035g | 0g |
| Omega-6 fatty acids | 0.053g | 0g |
Redcurrant is one of the most valuable berry crops. It contains a lot of iron, which is so necessary for the vessels and potassium, which has a beneficial effect on the heart and removes excess fluid. Currant berries contain organic acids and sugars, which determines their pleasant refreshing taste.
Red currant drinks quench thirst well, have diaphoretic properties, and increase appetite. Most often, red currants are harvested in the form of jam.
I propose to dry part of the red currant. Such currants can be added when baking muffins, cookies, Easter cakes. They can also be used to make tea. And among other things, dried red currants can be served as excellent natural sweets with sourness.
Recipes with the ingredient fresh red currant
Step 1
For work, we need red currants, a vegetable dryer, a colander.
Step 2
Sort currants, removing spoiled, rumpled berries, stalks.
Step 3
Arrange the berries in a single layer on the drying racks for vegetables and fruits.
Step 4
Dry for 6-7 hours. Ready currants should be similar to raisins - soft, but the juice should not stand out when pressed. Store dry currants in a dry, tightly closed container.
Redcurrant is highly valued for its medicinal properties. No wonder these berries have long been considered health berries. Redcurrant contains a lot of pectins, which help to remove toxins and toxins from the body.
Berries help prevent the development of inflammatory processes. Redcurrant is rich in sugars, organic acids, mineral salts and vitamins. Red currants are especially important for the content of vitamins A, C and R. The potassium contained in these berries has a beneficial effect on the functioning of the heart and removes excess fluid from the body. Fresh berries are useful to increase appetite and promote the digestibility of animal protein.
The harvest period for red currants is quite short. Therefore, during this time it is necessary to have time to prepare red currants for the winter. It can be rubbed with raw sugar to make jelly. In this form, almost all vitamins are preserved, but there is also a rather important drawback: at the same time, a very large amount of sugar is added to the currant.
There is an alternative in which vitamins are preserved, but the amount of sugar can be significantly reduced. Freeze red currants in the form of mashed sugar. With this method of freezing sugar, very little is added to the puree. Such puree can be simply added to tea with a spoon or simply enjoyed in winter by spreading it on a piece of bun.
And frozen red currants in the form of whole berries will help you beautifully decorate desserts in winter, and you can also make fruit drinks, compote or jelly from it.
Recipes with the ingredient fresh red currant
Step 1
For work, we need red currants, a colander, freezer bags, a plate.
Step 2
If necessary, wash and dry the berries. Sort currants, removing spoiled and rumpled berries, leaves and stalks.
Step 3
Arrange the berries in a single layer on plates and send to the freezer for 1-2 hours to freeze.
Step 4
Fold the frozen berries in portions into freezer bags. Send to freezer for storage. Frozen red currant is ready.
Step 1
For work, we need red currants - 1 kg, sugar - 150 g, a blender, a colander, plastic containers for freezing.
Step 2
If there is such a need, rinse the currants under running water and shake off the moisture well. Sort the currants, removing the crushed and spoiled berries, leaves and stalks.
Step 3
Combine currants and sugar.
Step 4
Grind the mass with a blender. Place in the refrigerator for 2 hours so that the sugar dissolves well.
Step 5
Transfer puree to plastic freezer containers. Close with lids. Send to freezer for storage.
Currant is a very useful berry! 20 fresh currants are enough to replenish the daily intake of vitamin C in the body. But even more of it is found in the leaves!
In addition to pleasant taste and vitamin C, currants are rich in vitamins E, B, K, PP, A. Currants also make incredibly tasty jam and luxurious jelly for the winter.
We offer to prepare currants for the winter. We will tell you how to cook compote and jam, dry leaves for vitamin relaxing tea.
Fragrant and very tasty jam!
Pour currant berries with sugar and lightly crush with a crush. Add lemon juice and boil for 5 minutes. Let the jam cool, then bring to a boil and simmer for another 5 minutes. Repeat the process. Pour hot jam into sterile jars and store in a cool place. Enjoy!
See how to make Pyatiminutka currant jam >>>
Bright in color and taste jam with sourness!
Ingredients:
1 kg of red currant; 650 g of sugar; 2 tbsp. water.
Sort the berries and wash. Then prepare the syrup: bring the sugar and water to a boil, stirring constantly so that the sugar is completely dissolved. Add red currants, bring the jam to a boil and simmer for 7 minutes. Pour hot jam into sterilized jars, roll up and store in a dark, cool place.
Delicate, thick, fragrant jam with a noble sourness.
Pour the berries with water, put on a strong fire, bring to a boil and boil for 10 minutes. Then add sugar, stir, bring the jam back to a boil and simmer for 15 minutes. Pour hot jam into sterilized jars and store in a cool place. Help yourself!
A step-by-step recipe for making blackcurrant jam for the winter >>>
Have you tried currant jelly?
Ingredients:
3.5 kg of red (black, white) currants; 2 kg of sugar.
Sort the berries and wash. Transfer the currants to a heat-resistant dish, cover with a lid and put in the oven, preheated to 180 degrees, for 10 minutes. The berries will become softer and release juice.
Then rub the berries through a sieve. Pour currant juice and sugar into a saucepan, put on a slow fire and cook until the sugar is completely dissolved. You should get a very thick mass, which should be poured into jars and closed. Leave the jars in a cool place until completely cool and try!
And from the remaining pulp of the currant, you can cook compote.
A favorite sweet and sour drink!
Ingredients:
1 kg of red currant; 500 ml of water; 250 g sugar.
Wash the berries well. Arrange the berries in jars and pour over the syrup: completely dissolve the sugar in boiling water. Close the jars with lids and sterilize for 20-25 minutes in a saucepan with hot water (the jars should be in water up to the "neck"). Then turn the cans of compote over and store in a cool place.
Pour currants and a small part of sugar into the pan, crush with a potato masher so that the juice stands out. Then add the remaining sugar, cover the pot with jam and leave at room temperature for 2-3 minutes, stirring occasionally. Pour the finished jam into sterilized jars, pour sugar on top, close the jars with lids and store in a cool place.
Recipe for currants with sugar for the winter without cooking >>>
Sort the red currant, rinse and put in a saucepan. Pour the berries with water and bring to a boil, boil for a few minutes and remove from heat. Using an immersion blender, grind the currants until smooth, add sugar, return the pan to the fire and cook the jam for 30-40 minutes. Pour hot jam into sterilized jars and store in a cool place.
See how to make redcurrant jam for the winter >>>
Pour cherry leaves with water, bring to a boil and boil for 10 minutes. Strain the cherry broth, pour over the berries, put on the fire and cook for 10 minutes. Add sugar, bring the jam back to a boil and boil. Pour hot jam into sterilized jars and store in a cool place. Try!
Step-by-step recipe for currant jam with cherry leaves >>>
The recipe is simple: collect beautiful (not dry, without defecation) currant leaves and rinse well, then dry with paper towels. Lay the leaves in a single layer on gauze or newspaper and dry in the fresh air or at home for several days, periodically turning the leaves over. You can also dry currant leaves in an oven or a special dryer for fruits, berries, vegetables at 40-50 degrees Celsius. In the latter case, drying will take less time. Store dry leaves in a cloth bag in a dry place.
Prepare delicious vitamin tea with dried currant leaves!
For a cup of tea:
2-3 dried currant leaves; 1 small pinch of green tea; 1 slice of lemon; honey to taste.
Put tea leaves and currant leaves in a mug, pour boiling water and let it brew for 5-7 minutes. Then choose a tea leaves, add lemon and honey to your tea to taste. Happy tea!
Do not forget that currants can be frozen, both as individual berries and whole branches, which are beautiful to decorate refreshing or alcoholic drinks, pastries and desserts.
To do this, spread the washed dry berries in one layer on a baking sheet or plastic lid and send to the freezer overnight. The next day, put the berries in a bag or container and store in the freezer until use. So the berries do not crumple, do not stick together and retain their structure.
read more...