Red currant: sour and healthy



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Currant season: healthy from the home garden

Some fruits from the home garden are particularly healthy. So also the currants whose season begins in late June. Currants have a significantly higher vitamin C content than, for example, lemons and can be processed into numerous delicacies, according to the information provided by the consumer information service "aid".

When it comes to health, currants in Germany rightly enjoy a much lower popularity than other seasonal fruits such as strawberries or cherries. They contain a particularly large amount of vitamin C and provide important minerals such as iron, potassium or magnesium. The currant season begins at the end of the month.

Currants with a slightly acidic-tart aroma Currants have their name because of their ripening period, which begins around St. John's Day on June 24th. From then on, the red, black or white fruits can also be harvested in this country until the end of August, according to the information in the seasonal calendar of the consumer information service aid on the website "www.was-wir-essen.de". In terms of taste, the currants are characterized by their slightly sour, bitter aroma, although the light currants are somewhat milder than the red ones. For preparation, aid recommends fruit salads or quark dishes, for example. But the currants are also ideal as a cake topping, ingredient for red groats, jams, fruit drinks, liqueurs or wines, according to the consumer information service.

Currants with numerous positive effects for health With around 177 to 189 milligrams of vitamin C per 100 grams of fruit, currants contain more than three times the concentration of vitamin C as lemons (around 50 milligrams per 100 grams). Vitamin C has numerous positive effects on health, and in conjunction with the phenolic acids and flavonoids also contained in currants, it also prevents the build-up of cholesterol on the artery walls, thus reducing the risk of high blood pressure and heart attacks. In addition, currants have a relatively high proportion of fiber, which also help to lower cholesterol and promote digestion. The currant season should therefore be used to do something good not only for the palate but also for the body. So that nothing stands in the way of enjoyment, the fruits are best consumed fresh. However, the currants can also be stored in the refrigerator for a few days, although the berries should not be separated from the so-called panicles. Immediately before consumption, the berries are relatively easy to separate from the panicles with a fork and can then be washed and prepared. (fp)

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