Currants – recipes for everyone!

Currants are a popular food ingredient that is used in kitchens around the world.

Currants are low-calorie and rich in many nutrients such as vitamins C and K, fiber, manganese and anthocyanins.

Vitamin C contained in currants is important for maintaining the health of the immune system and helps in the production of collagen, which is important for healthy bones, teeth and skin. Vitamin K is important for blood clotting and manganese is important for healthy bones and maintaining the proper function of the brain. Antocyanes, which give currants their characteristic color, are strong antioxidants that help protect the body against cell damage.

Currants can be eaten in many ways. They can be eaten raw as snacks or added to salads and smoothies.

They can also be used to prepare jam, jam and juice. They are often used as ingredients of pastries such as cakes and muffins.

In Poland, two varieties of currants are particularly popular – red and black. Black currants are great for processed products, so they are made of jams and jam. I also recommend a black currant tincture as well as homemade black currant wine:)

However, it is worth remembering that currants are acidic and can cause problems with the teeth or stomach in some people. People with stomach ulcers or reflux disease of the esophagus should avoid excessive amounts of currants. People with diabetes should consume currants moderately because they are relatively rich in naturally occurring sugar.