Rowan fruits, although at first glance tempt with intense color, are not suitable for direct consumption. Raw ones contain Umbrella acid – a compound that even in small quantities it can irritate the digestive tract. Symptoms after eating unprocessed fruit include nausea, vomiting and diarrhea, and their taste is additionally very bitter, which naturally discourages consumption. Although there are varieties, like Swedish ashes, whose fruits are milder and less tart, in their case it is recommended Earlier troops.
Thermal processing is a basic method neutralization of toxic effect of umbrella acid. Freezing at a temperature of at least -20 ° C for one day or short cooking (about 5 minutes) effectively distributes harmful compounds. This process additionally eliminates aldehydes responsible for an unpleasant aroma reminiscent of bitter almonds. The alternative is to dry the fruit in the oven (for several hours at a temperature of 50-60 ° C), which allows you to maintain a significant part of vitamin C and prepares raw material for further use. Ode to these recommendations can lead not only to gastric ailments, but also to incorrect assessment of the culinary and nutritional values of this plant.
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In 100 grams of rowan fruit is found About 70 mg of vitamin C, 1500 µg provitamin A and numerous B vitaminsthanks to which they support immunity and protect cells from oxidative stress. High content potassium It helps to maintain normal blood pressure, and chlorogenic acid reduces the absorption of fats in the intestines, which can have a beneficial effect on cholesterol. On the other hand anthocyanins and flavonoids support the regulation of glucose levels, as well They protect blood vessels from microusions.
Contained in fruits Pectins improve intestinal peristalsissupport the development of favorable bacterial flora and soothe symptoms related to indigestion. Rowan also has a mild diuretic effect, which promotes the removal of excess sodium and water from the body, while relieving the urinary system. The tannins present in it have a astringent and shielding gastrointestinal mucosa, which can be helpful in the case of reflux and mild stomach inflammation. Thanks to this unique combination of properties, rowan fruits can be considered a valuable component of the diet Supporting the digestive, circulatory and immune system.
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The fruits of this tree can be processed in many ways, and one of the most traditional is Preparation of jam. To make it, the proportion of one kilo of frozen fruit for half a kilo of sugar is usually used. Benches are twisted, and then cooks for about 30 minutes until a thick consistency is obtained. This type of processing is perfect as an addition to meats, especially venison and poultry, thanks to its characteristic straightness broken with delicate sweetness. He is also gaining more and more popularity dried rowanwhich can be grinded into powder and used as a natural addition enriching porridge, cocktails or yogurt.
In home conditions, it is also possible to prepare the juice with a cold maceration method: the fruit is covered with sugar, leaves for a few hours, and then heats and pasteurizes at low temperature, which minimizes the loss of vitamin C. The alternative is drying of berries, from which the infusion reminiscent of wild rose tea is later prepared. Just pour 10 grams of dried boiling water and set aside for several minutes under cover. Increasingly, rowan is also used as a base for fermented vinegar, prepared in a way similar to home apple cider vinegar. The finished product contains a higher level of flavonoids and is gaining popularity among people looking for natural probiotics.
Source: NowowoPuje.pl
