BLACK CURRANTS

BLACK CURRANTS

September 10th, 2011 → 1:20 am @ Shanti

“Vitamins and minerals in fresh food”

BLACK CURRANTS

Black currants are not so well known in warmer climates as a fresh food. They are however very unique in flavour and you either like them or hate them.

The white and red currants are sweeter and have a different flavour, but are not as rich in nutrition.

Vitamins: C (very high), A, B1, B6 and B5. Very good food as an anti–oxidant one of the best.

Minerals: Iron, copper, calcium, potassium, magnesium, manganese and phosphorous are in abundance. A good supply of dietary fibre and carbohydrates are enjoyed by eating black currants.

Many dishes call for black currants, such as muffins and ice cream. Black currant wine is also produced, but I don’t suggest you drink alcohol. Make a fresh juice with them and enjoy that on a hot day. Black currant cordial is far to sweet and should be avoided.

Picked fresh from the black currant bush, they are just so beautiful. The taste, a little tart, is special and I have never tasted anything like them.

Try them soon and enjoy another pleasure of nature. There are plenty.

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