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Currant
Currant - the description of fruit, his
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
It the currant - the fruit of remarkably
European origin, to today in forests was can
meet them wild changes. It on breakthrough
XV and their tillage XVI lid was begun was
in gardens.
The black currant contains 3-4 razy the more
vitamin the C of niches the lemon with
import also very a lot of calcium contains,
the regenerująco acts on capillary dishes
consistently applied it prevents the colds,
rheumatism and the falls. Black currant
reduces some ailments connected with
pregnancy also, it influences on mothers'
lactation feeding favourably favorably.
However made from red currant juice
influences on appetite stimulatingly and
digestion as well as it refreshes near fever.
Unfortunately despite all red currants'
advantages, white and black, they have not
fans' sale large team, therefore we
appeallet's - appreciate currant andlet's
eat them more! What is and it in what quantities in
currant?
Currant's nutritious values.
Water, fats,
carbohydrates, proteins (g / 100 currants'
gram):
Water: 85,0 g. Fats: 0,2 g. Proteins: 1,1 g.
Carbohydrates: 9,7 g.
KJ = 190
Vitamin (mg / 100 currants' gram):
B1: 0,04 mg. B2: 0,03 mg. B6: 0,045. C: 55
mg. E: 0,21.
Carotene: 0,0063 mg
Minerals (mg / 100 currants' gram):
Soium: 1,4. Potassium: 240,0. Magnesium:
13,0. Calcium 29,0. Phosphorus: 27,0
Iron: 0,91. Iodine: -
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