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| REDCURRANTS. |
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| INTRODUCTION |
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ORIGIN AND VARIETIES
These fruits are native to Asia and Europe and they can be seen in the wild state in margins of ways or gorges. They grow in humid areas and in some cases, like the sloe brandy, they can be to 1.500 meters of altitude. They mature during the summer months and autumn. At present, species are cultivated with commercial ends, for what is easy to find them on specializing markets. The most important producing countries of black redcurrant are: Italy, Belgium, Holland and England.
More outstanding varieties:
 (Ribes rubrum L.). Two very popular varieties are the In the wild state they are usually in humid gorges and close to creeks. There are bay globulosas that grow forming bunches. They hang by the tree like tiny translucent grapes. His flavor changes from the acid to the sour fruit-juice and they can become quite insipid.
(Ribes nigrum L.). Of bitter and very acidic flavor, they usually do not consume hangovers. The most famous varieties are the of late harvest. In France the best black redcurrants bloom in the field of Dijon, where they are used to prepare the recognized liquor Cremate black currant.
(Ribes rubrum). There are little cultivated varieties of whitish or rosy color, being the most important:
HIS BEST EPOCH
It is possible to buy in August and September. In spite of his apparent fragility, it survives in good conditions during a time that it can range between 3 and 10 days.
CHARACTERISTICS
 grows in the shape of small bunches, and they are similar to the grapes but of very low size. The fruit is round and globular
 an approximate diameter of approximately 7 has ó 10 millimeters.
 according to the variety we find red, white or black fruits.
 his pulp is beefy and juicy, of acidic and slightly insipid flavor. It is full of tiny seeds that they do not hinder at the time of consuming the fruit. On having chewed the grains, his thin and delicate skin explodes in the mouth, producing an agreeable refreshing sensation.
HOW TO CHOOSE THEM AND TO PRESERVE THEM
On having chosen this type of fruits, it is suitable to be fixed in his color, it has to be brilliant and intense. Road surfaces must be to the tact and dry seasons, since the soft and humid ones get damaged earlier. They usually deteriorate for dehydration, quitter of the small grains that form them or rust.
Normally the aroma accompanies to the aspect of the food and there are usually very perfumed fruits.
There must not be acquired the fruits that are not mature thinking that they will mature already at home, since this will not happen. It is not also suitable to acquire them too mature since they lose his juice.
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Composition for 100 grams of eatable portion (red Redcurrant - black Redcurrant) |
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Calories (Kcal) |
29,3 - 35,1 |
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Carbohydrates (g) |
6,6 - 4,4 |
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Fibre (g) |
5,5 - 5,8 |
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Potassium (mg) |
370 - 280 |
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Magnesium (mg) |
1,3 - 1,2 |
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Provitamina A (mcg) |
60 - 36 |
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Vitamin C (mg) |
200 - 40 |
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Vitamin And (mg) |
16,6 - 4,2 |
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| mcg = micrograms |
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NOURISHING PROPERTIES
These fruits are of low caloric value for his scarce carbohydrates contribution. There are especially rich in vitamin C the black redcurrants and the red ones, which have quantities major than some citrus fruits. In general, the wild berries are a good fibre source; that improves the intestinal transit, and of potassium, iron and calcium (these two last ones of worse use that the proceeding ones from food of animal origin), tannins of astringent action and of diverse organic acids. Nevertheless, what in fact it characterizes to these fruits is his plenty of natural pigments (antocianos and carotenoides) of antirust action. In the human feeding, this type of fruits constitutes one of the most important sources of antocianos, who award his typical color and who are together with such organic acids like the oxalic acid or the malic acid, responsible also for his flavor. The vitamin C has antirust action, as the antocianos and carotenoides. The above mentioned vitamin intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.
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