Blackcurrant belongs to a group of fruits with an exceptionally high concentration of health-promoting ingredients: 100 g of fresh berries usually contain about 150-200 mg of vitamin C and over 100 mg of anthocyanins, as well as other polyphenols, fiber, potassium, calcium, magnesium, iron, B vitamins, vitamin K and E.. This set translates into a real impact on blood pressure, cholesterol profile, kidney function, glucose control and muscle condition. In practice, this means that currants function not only as a seasonal addition to dessert, but also as a product that can support the prevention of cardiovascular diseases and metabolic disorders.
Quick freezing allows you to retain a significant part of the vitamin C and polyphenols, so even after several months the currants are still fresh provide approximately 100-130 mg of vitamin C per 100 gwhich is still more than, for example, oranges (approx. 50 mg per 100 g). Freezing at low temperatures, ranging from approximately -30°C to -38°C, allows for the preservation of approximately 80-85%. initial vitamin C content, while slower freezing at a higher temperature reduces this result to approximately 60-65%. Minerals and fiber remain unchanged because they do not decompose under the influence of cold. From a health point of view, this means that frozen currant still supports blood pressure, reduces inflammation, has a positive effect on the cholesterol profile and retains its diuretic and urine alkalizing effect, making it suitable for people prone to kidney stones.
Read also:
Fresh blackcurrant is distinguished by features that cannot be fully reproduced after defrosting, primarily firmness and expressive aroma. In the season when the fruit goes from the bush to the kitchen in a short time, the contents B vitamins is the highest, and the natural acidity gives the dishes an intense flavor. At the same time, fresh currants quickly lose their firmness, so their quality is strongly dependent on the rate of consumption. Many people with a sensitive digestive tract also notice that very sour fresh fruit can cause discomfort, which makes them reach for currants in processed form or as addition to other products.
The frozen version gains an advantage wherever availability and stability of the dish composition throughout the year. Frozen fruit is usually fully ripe, i.e. when the content of vitamin C and anthocyanins is highest, so it provides many needed nutrients even after the season. Frozen currants are easy to portion, which makes it easier to control the calorie content of meals and the amount of sugar, and the price is more predictable than in the short summer season. Its only significant limitation is the change in structure after defrosting – the fruit becomes soft – but in blended, baked or cooked dishes This does not affect the quality of the dish and can even be an advantage.
Read also:
Frozen blackcurrant is especially useful in breakfast cuisine and in… quick, nutritious snacks. Added to cocktails or smoothies, it serves as both a natural thickener and sources of vitamin C, potassium and polyphenols. Combining it with yogurt or kefir and oatmeal gives a thick consistency a drink with a low glycemic indexwhich can be used as a complete meal, especially after training. Currants also work well in warm breakfast dishes – when added to boiling oatmeal or groats, they quickly soften, and their acidity overcomes the taste of honey or groats. dried fruit.
In savory cuisine, frozen currants are suitable for preparing sauces for poultry or game: just combine the fruit with a small amount of water, onion and basic spices to obtain an addition with a slightly sour profile, which goes well with fatty dishes. Currants can also replace vinegar or lemon in salad dressings with groats, adding fiber and intense flavor. You can also prepare quick isotonic drinks from it: fruit mixed with water, honey and a pinch of salt creates a drink rich in potassium, suitable for physically active people. In turn, in desserts, this fruit makes it easier to prepare sorbets, fillings for pancakes and baked goods, because its soft structure spreads evenly in the dough and allows for a distinct flavor. without additional processing.
Source: Terazgotuje.pl
