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Currant - Ribes SPP.
  Description of plant: We distinguish between red, white and black currant, of which black richest source of vitamin C. Acer has a sour taste and its berries gathered in the raisins ripen in mid-and late summer. Consumed raw, often with added sugar and processed into juices, jams and jelly. Red and black currant, and gooseberry, belonging to the genus SAXIFRAGACEAE. Grow wild, but also cultivate. The fruits are in the form of beans and very tasty.
Red currant has a small, juicy red berries, pleasant acid taste.
Black currant has a small juicy berries purple-black and fully ripe berries are black color, strong odor, being used in the form of fruit juices, syrups, jams and compotes.
The high content of fruit acids, especially citric acid in the currants not only enhances the work of the digestive organs, but to the whole organism. They stimulate the digestive glands, protecting vitamin C from oxidation, kill bacteria and positive effect on metabolism, contributing to the overall balance in the body (do not increase the acidity), improve health status and improve working ability.
Tea made from black currant stimulates the kidneys, and thus the excretion of water and waste, and refreshes and strengthens the body. |
