We all know how valuable the currant is, But we don't think we fully use this information. The most wonderful is blackcurrant, but, and others are also very valuable. Vitamin C is from 40 do 400 mg%, There are more in hot years; This vitamin is accompanied by vitamin P so. cytron, which causes, that the absorption of vitamin C is almost 100%. Black currants also have vitamin K, a medycyna ludowa poleca je jako lek przeciw reumatyzmowi. Wounds (especially varicose) heals, with fruit and leaves compresses. Black currant contains a number of rare microelements such as BOR and iodine, organic acids, pectin (Sexalanie Galaretek). Contemporary medicine uses currants in phytotherapy (rude, atherosclerosis, bladder diseases, gastrointestinal, diarrhea, colic, heart and migraine ailments).
Table chemical composition of currants
|
Ingredients |
Currants red |
Currants black |
Currants white |
|
Content in 100 g of the dining area |
|||
|
Water |
83,9— 88,0 g |
79,0 — 84,7 g |
81,2 — 88,0 g |
|
Protein |
1,0— 1,3 g |
0,7— 1,3 g |
0,4— 1,3 g |
|
Fat |
0,1— 0,2 g |
0,1 g |
— |
|
Sugars |
6,0— 9,6 g |
7,6 — 13,7 g |
8,6 g |
|
Fiber |
4,0— 6,0 g |
5,4 — 6,0 g |
6,3 g |
|
Inorganic relationships |
0,6— 0,7 g |
0,6 |
|
|
Sodium |
0,7— 2,2 mg |
2,0 — 5,0 mg |
1,5 — 2,2 mg |
|
Potassium |
238,0—250,0 mg |
300,0 —372,0 mg |
250,0 —291,0 mg |
|
Magnesium |
5,1 mg |
10,0 mg |
4,9 — 12,7 mg |
|
Calcium |
10,0— 36,0 mg |
10,0 — 30,0 mg |
22,4 — 38,0 mg |
|
Mangan |
0,2— 1,0 mg |
— |
— |
|
Iron |
0,9— 1,0 mg |
0,9 — 1,0 mg |
0,93— 1,0 mg |
|
Copper |
0,12 mg |
0,12 mg |
0,14 mg |
|
Zinc |
0,2 mg |
0,2 mg |
— |
|
Phosphorus |
30,0— 33,0 mg |
23,0 — 30,0 mg |
11,3 — 30,0 mg |
|
Fluor |
0,012 mg |
0,012 mg |
— |
|
Chlor |
4,0 mg |
— |
5,3 — 10,7 mg |
|
Iodine |
1,0 of |
1,0 of |
— |
|
Karoteny |
0,017— 0,09 mg |
0,12— 0,13 mg |
‘ — |
|
Vitamin B1 |
0,019— 0,08 mg |
0,02— 0,08 mg |
0,08 mg |
|
Vitamin B2 |
0,020— 0,021 mg |
0,02 mg |
|
|
Nicotine acid |
0,27 — 0,36 mg |
0,23— 0,32 mg |
0,2 mg |
|
Vitamin B6 |
0,028— 0,058 mg |
0,06— 0,1 mg |
— |
|
Vitamin C |
28,5 —36,0 mg |
66,0 —258,0 mg |
30,0 — 40,0 mg |
|
Apple acid |
0,28 g |
0,40 g |
|
|
Citric acid |
2,02 g |
3,03 g |
_ |
|
Wine acid |
2,04 — 2,24 g |
— |
— |