Benefits Of Redcurrants
June 11, 2008
Redcurrants are small deciduous shrubs, which belong to gooseberry family. The length of the plant varies from 1 to 1.5 m. The flowers are subtle yellow green, which mature up into red translucent berries of about 8 – 12 mm. Currants are winter hardy, and will grow in most climatic zones. An added bonus is that they can be grown in areas that may be too wet and shady for other fruit. Currants grow well in most soils, although the preference is for a heavier soil, with a pH of 5.5 – 6.7. A dressing of lime can be added to the soil if it is too acidic.
Two-year old bushes can be planted in early spring or fall. For fall planting in colder areas, mound soil around the base of the plant to avoid heaving of the soil in winter. The taste of redcurrant fruit is slightly more sour that blackcurrant. It is mainly cultivated for use in jams, jellies and cooked dishes. Redcurrants contain vitamin C, iron, potassium and fiber. They are good for the immune system and the antiseptic properties of redcurrant jelly make it an effective treatment of minor burns – after cooling the affected area with cold water.
Nutritional Value of Redcurrants
· Calories – 56
· Energy – 191.8 kJ
· Protein – 1.3 g
· Total Fat – 0.2 g
· Saturated Fat – 0 g
· Total Carbohydrate – 7.9 g
· Sugar – 7.9g
· Dietary fiber – 3.5 g
· Sodium – 1.4 mg
· Vitamin C – 21 mg
· Iron – 1.2 mg
· Antioxidant level 2,100* – 2,240 micro mol TEAC
Nutritionally, currants are high in Vitamin C, and also contain traces of Vitamin B, iron, and phosphorus.
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