Black Currant Fruit Facts and Health Benefits 101

Facts about Black Currant Fruit


The black current fruit is the delicious berry of a tree, which normally grows to around 1-2 meters and may be seen in Asia and Central and Northern Europe. The botanic name of the shrub is Ribes Nigrum (meaning "black ribes").

The fruit is about 1 cm in diameter, black in color, with fairly shiny skin and a calyx at the top, and it has several seeds. The berries are usually employed in the kitchen due to their astringent flavor, which gives taste to some food and drinks. For instance, its leaves are utilized in Russia to enhance the flavor and color of liquor such as Vodka, and it is popular in the United Kingdom, in which it is combined with cider to make "Cider and Black".

The fruit is also put into beer, and many beer drinkers think it helps make the flavor more pleasant.

Black Currants 

Health Benefits of Eating Black Currants

  • An interesting new research shows excellent promise in the quality of the most important antioxidant found in black currants, anthocyanin, to protect against liver cancer; a common cancer worldwide.
     
  • Due to the various minerals and vitamins, and the strong antioxidant and phytochemical in black currants, the berries offer a great level of potential health advantages. When scientists pursue to analyze these dark violet wonders, the substances they have, as well as their benefits on our health and wellness, there will be more interesting facts found.
     
  • Black currants are a good source of vitamin C, potassium, iron, phosphorus and manganese. Vitamin C is necessary to help make collagen, a compound that fortifies many body parts, including blood vessels and muscles. Potassium is a vital mineral that helps normalize blood pressure, heart function and muscle and nerve activity.
     
  • Black currants are free of fat and cholesterol, and extremely low in calories, rendering them a great selection to supplement your menu of weight loss diets. 

Black Currant Nutrition and Calories
 

Nutrition Value of 100 g Black Currants
Calories 63 kcals
Water 81.96 g
Protein 1.4 g
Fat 0.41 g
Carbohydrate 15.38 g


Black Currant Side Effects and Health Risks

  • The gamma-linolenic acid found in the berries may change blood pressure. Use carefully in people with hypertension or those currently taking blood pressure drugs.
     
  • Keep away from people with hemophilia or patients on anticoagulants unless advised by a competent physician, because black currant may boost the results of anticoagulants.
     
  • Use very carefully in expecting and breastfeeding mothers, and in small children and the aging adults, as their immune system and physical functions are underdeveloped or compromised.
     
  • Use wisely in people using vitamin C health supplements, monoamine oxidase inhibitors (MAOIs), or in people having epilepsy.
     
  • Use carefully in patients with venous disorders, because black currant may raise peripheral blood flow. 

Black Currant Recipe

 

Black Currant Jam

Make: 4.5 kg jam
 

Ingredients:

  • 1.8 kg blackcurrants

  • 1.7 liters water

  • 2.7 kg granulated sugar

  • small knob butter

Preparation:

  1. Soak the black currants in cold water in a sink. Pull their stalks off, then put the berries into the water in a preserving pan. Bring to the boil, then simmer, for approximately 45 minutes, uncovered, until the water is reduced and the berries turn soft.

  2. Add the granulated sugar, stirring constantly until it has fully dissolved, then bring the mixture to a light boil. Allow it to bubble for about 8-10 minutes.

  3. Now, it's time to test for a set -- place a spoonful of the mixture on to a ice cold saucer, subsequently put it in the refrigerator for about 5 minutes. Meanwhile, turn the jam down. You should feel a jam-like consistency when gently pressing it with finger. Otherwise, return and re-boil, and test again.

  4. Put in the butter and mix properly. Cool the black currant jam for 10 minutes or so to avoid the fruit sinking. Ladle into sterilized jars -- never fill up to the top. Allow the jam to cool before covering.

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