Red currant berry: medicinal and beneficial properties and description, recipes for the winter.
Garden or common red currant (porichka) is a shrub of the Gooseberry family, native to Western Europe. This is a low plant with gray-green, sometimes yellowish shoots. The leaves are shaped like lobes with jagged edges.
The red currant bush is unpretentious: winter-hardy and drought-resistant.
Photo. Bush - red currant.
The fruits of currants are sour berries that grow in clusters.
Photo. Ripe red currant berries.
Red currants are considered the “berry of health.” It contains a number of useful microelements and vitamins. One of the main “fighters” against colds is vitamin C, and its content in this berry is very high (60 ml per 100 g of weight). Red currant has antipyretic and anti-inflammatory properties. She is an ardent assistant in maintaining immunity and has a general health function. Removes toxins and waste from the body.
Photo. Bunches of red currant berries.
Photo. The branches are bursting with berries.
Red currant juice quenches thirst, increases appetite, and stimulates gastrointestinal motility. Fights nausea and vomiting, acts as a mild laxative (to combat constipation).
Red currant is used as a hemostatic agent, but if there is a blood clotting disorder, it is contraindicated.
Red currant berries are low-calorie (56 kilocalories per 100 grams) and are used in many dietary dishes.
Despite the many healing properties, red currants are contraindicated for the following diseases: ulcers and gastritis, hepatitis, pancreatitis, cholecystitis. It is also contraindicated for gallstone disease.
Photo. Red currant berry.
Red currants allow you to make useful and beautiful preparations for the winter. From juicy berries you can make delicious juices and compotes, jam, marmalade and jelly. Original and simple homemade winter recipes with red currants You can easily find it on our website.
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