You can get fresh white or red currants, which are small, tart fruits. Currants are members of the gooseberry family that have white, black, or red berries.
They are often made into jelly or jam, however white currants are an albino type of currant. They aren’t quite as sour, so you can eat them raw.
The Fat Burning Benefits of Red Currants
Both types are low sodium, low cholesterol, and fat free. They contain the a great deal of fiber, and are also loaded with Vitamin K, Vitamin C, potassium, and manganese. Currants contain Vitamins A, C, and, E, which have antioxidant properties that help you to fight aging in both mind and body. Also these antioxidants are good for esophageal and colon cancer prevention. It is believed that red currants help prevent Alzheimer’s disease. Black currents contain more antioxidants than blueberries.
Red currents have four times as much Vitamin C as oranges and a lot more potassium than bananas. Potassium supports cell regeneration, keeps blood pressure stable, helps to decrease high blood pressure, keeps your body’s fluid level stable, and helps with the body’s defense mechanisms. Each one of these also helps the body to burn fat.
There are anthocyanins in them, which are amazing phytochemicals recognized for their excellent anti-inflammatory abilities. You will find more anthycyanins in the darker fruits. Also, this fruit has a good amount of soluble fiber, as well as Vitamin B-6 and copper.
Preparing Red Currants
You can use them in tarts, salads, or just eat them raw. It is best to eat them right away after you pick them. They don’t continue to ripen.
This is a fragile fruit. Handle it carefully.
Use them for a sorbet topping. They are a great garnish for seafood and poultry dishes they can also be used to make jam. Have a fruit salad with a few these currants tossed in for a tangy and tasty surprise.
Be sure to clean the currants, wash them well, and then serve them.
How Much to Eat
About a cup, or a hundred and twelve grams a day, is a good intake of currants.