The middle of a hot summer is the season for collecting black currant. Many housewives try to prepare as much jam from it as possible, freeze and dry for the winter. A fragrant berry is used in desserts, and also wine, jams, jelly, sauces, marinades for fish and meat dishes are made from it.
About what vitamins are contained in the currant, and what useful qualities it possesses, today many people know. Moreover, not only sweet and sour fruits are useful, but also leaves, and kidneys, and even twigs of the bush.
What we get vitamins from black currant?
This product is rightly called the champion in the amount of vitamin C, which increases the protective functions of our body. It is enough to eat 15-20 berries of fresh currants, and you can replenish the need for an organism in this vitamin for a day. Since currant is the record holder for ascorbic acid, it is very useful to use for beriberi and for the prevention of scurvy. In addition, there are no substances in berries capable of destroying vitamin C , so they can be frozen in the refrigerator and dried without losing any usefulness.
In the black currant is a whole arsenal of vitamins: A, D, E, K, B1, B2, B6, B12, PP. Using berries, we saturate the body with pectin, sugars, glucose, tannins, organic acids, salts and essential oils.
Considering what vitamins are contained in the black currant, its usefulness has no boundaries. In folk medicine, berries and leaves are used to normalize metabolism, strengthen the cardiovascular system, in the treatment of renal, gastric diseases and even diabetes. Tea with currant leaves has anti-inflammatory effect and helps to fight against colds.