Once gooseberry currant, commonly known as gooseberry, was much more popular than today, which is a pity. The plant has been grown in Poland for years to collect its fruit to create delicious preserves. Berries take on green, yellow or reddish, often covered with hairs. In some varieties, the skin remains smooth and shiny. The nutritional values of gooseberry and its wide use in the kitchen should convince everyone that it is worth eating it.
Few people eat him regularly, so hardly anyone knows if gooseberries are healthy. Meanwhile, this One of the most underrated fruits. It provides 20 times more vitamin C than orange. This is a strong antioxidant that protects against the harmful effects of free radicals. This is not the only antioxidant that is in the goose – one should also mention elagic and kumarynic acid.
Among the nutritional value of gooseberries are also numerous minerals, including iron, potassium, calcium, phosphorus and manganese and vitamins (except C, also A, e and those from group B). The fruit is hidden fibersupporting the maintenance of proper microflora and intestinal operation. All these substances translate into valuable health -promoting properties that gooseberries have.
Although you know that gooseberry is healthyit is worth getting to know its health -promoting action. The fruit properties include primarily:
- positive effect on the digestive system – Dietary fiber improves digestive processes, preventing constipation and flatulence. They have a diuretic, cholagundy, soothe inflammation of the intestines and stomach. They care for intestinal microflora, accelerate metabolism, fill for longer, are low in calories and have – that’s why it is great to eat them on a slimming diet,
- resistance strengthening – gooseberry, which contains a large dose of vitamin C, but also other vitamins and antioxidants, strengthens the body’s response in the event of infection or colds. Also has anti -inflammatory effect, which is why it soothes sore throat or chronic cough,
- Nervous system support – large amounts of magnesium and B vitamins calm down, reduce stress and improve memory and concentration,
- Improving appearance – Antioxidants, in addition to anti -cancer properties, delay the skin’s aging process, nourish it, improve its color and condition,
- Support for the functioning of the eye – lutein, contained mainly in the flesh and gooseberry skin, protects the eyes against UV radiation and prevents the development of many diseases, e.g. macular degeneration,
- Strengthening joints and bones – Calcium and magnesium help counteract the occurrence of osteoporosis, accelerate recovery after breaking. What’s more, regularly consumption of gooseberries soothes inflammation with degeneration and severe pains occurring at the gout,
- prevention of acidification – fruit helps maintain the acid-base balance of the body,
- Support for proper heart functioning – Gooseberry has a positive effect on the work of the cardiovascular system, regulates blood pressure, lowers too high cholesterol, and tones blood vessels.
Gooseberries can be eaten both raw and dried, candied or processed In another way. Some like to eat fresh in the form of a healthy snack, but the vast majority of people use it to prepare wrestling for the winter.
Gooseberry in the kitchen has many applications. On its basis, drinks can be prepared (including juices, compotes, tinctures, cocktails). It is also universal ingredient or decoration of desserts and cakes. What Gooseberry preparations do they come out best? It is worth betting on jamwhich is an ideal lubricant for sandwiches, pancakes, pancakes, pancakes or waffles.
Homemade gooseberry jam
Ingredients:
- 5 kg of gooseberry,
- 1.5 – 2 kg of sugar,
- 2-3 packaging of gel sugar (or as much as it results from the proportion of sugar to the fruit on the packaging),
- 1 lemon juice,
- 5 tablespoons of honey.
Execution:
Rinse gooseberry twice under running water. Take the tails and put the fruit in a deep pot. Cook on low heat – so that gooseberry does not burn (you can add about 100 ml of water). Then pour in sugar and mix until completely dissolved and boil. In the meantime, remove the foam with a spoon that will form on the surface.
Cook jam for 10-15 minutes until the fruit is completely overcooked. Add gel sugar, cook for a while, according to the time given by the manufacturer on the packaging. Check if the jam drips smoothly from the spoon – if so, it’s ready. Finally, add lemon juice and honey, mix thoroughly. Transfer hot to clean and scalded jars. Wipe the walls and neck of the jars well, immediately turn off. Store in a cool place, and after opening – in the fridge.
Source: NowowoPuje.pl
