Currants are a source of anthocyanins
Rimi’s health friendly nutrition consultant Dr. According to Edita Gavelien, dietician, all three colors of currants contain magnesium, potassium, calcium, zinc, iron, as well as vitamins A, C and B.
“Red currants are highly valued for a substance called oxycoumarin, which normalizes blood clotting, which is important for the prevention of heart attacks. Pectins in red currants bind bad cholesterol. Meanwhile, black currants are beneficial due to their high content of anthocyanins. Anthocyanins are substances that prevent chronic inflammation and are important for correcting cholesterol levels, as well as for the digestive system. For Organs: Liver, Pancreas and Whole Digestive Process,” Dr. E. Gavelien says.
According to doctors, some may experience increased sensitivity or allergy while using currants, so you should monitor your body’s senses. Also, doctors of dietetics warn that it is not always possible to eat fresh fruits immediately after intestinal operations or exacerbation of intestinal diseases: “In addition, it is wrong to think that fruits can be eaten a year in advance. The useful substances contained in berries work here and now, so, unfortunately, they will be stored in the body for years to come. Can’t be stored. When eating currants, it’s also important to feel moderate and not exceed the norm of 200-300 grams per day.”
If you have a lot of currants in your garden or garden, the best way to preserve them is freezing: “The berries can be simply washed and dried, but they can be squeezed and there is no need to add additional sugar. Other additives. Although part of the nutrients are lost during freezing, the amount of antioxidants, polyphenols and minerals useful for humans remains. “
Currants are not only suitable for making sweets
According to Rimi’s Culinary Technician Lina Barkaite, currants are traditionally an ingredient in desserts, especially cakes, sherbets and ice creams, but in modern cuisine they are often used as a garnish for savory meat dishes.
“Since currants ripen in summer, this is the best time to eat them fresh, and after harvesting, you can preserve them, make delicious jams and syrups, which will allow you to enjoy the extraordinary taste of currants all year round,” notes. Culinary Technician.
L. Barčaitė says fresh currants are perfect for flavoring summer salads with greens, groats, fennel and pine nuts. Due to their pleasant acidity, currants are also suitable for making sauces – they can be both sweet and savory. This berry goes well with game steaks or fatty dishes, and a currant spread adds freshness and cheese to snacks.
“Fresh or dried currants can be added to the batter of bread, muffins, cupcakes, cookies, sponge cakes, buns, pancakes or waffles or used as a filling for crumbles, cakes, pastries. Meanwhile, currant juice is perfect for making all kinds of drinks. Do not rush to throw away the currant leaves, you They can be used to make delicious and healthy tea,” advises experts.
“Rimi” invites you to refresh yourself in a delicious summer Red colors Currents and Banana Smoothie Recipe.
Red Currant and Banana Smoothie
125 grams of red currants;
100 grams of strawberries;
2 pcs. bananas;
100 grams of cashews;
1 tablespoon of agave syrup;
250 ml herbal drink;
white chocolate for decoration;
Mint leaves for garnish.
- Cover the cashews with water in the evening. Strain the swollen seeds.
- Leave a couple of berries and some chopped cashews for garnish.
- Add cashews, bananas, red currants, strawberries to an electric food processor, add agave syrup, vegetable milk and blend until smooth.
- Place the prepared smoothie in a bowl, garnish with strawberry slices, red currants, cashews and grated white chocolate.