Currants: Low-calorie snacking

Currants are red, small and slightly sour - at least these are the childhood memories that many associate with currants. In the garden of grandma and grandfather they seduced most of us to wild Naschorgien, which often led together with cherries and apples to a proper stomachache.

Compared to strawberries or raspberries, however, they tend to live in the shadows of domestic gardens - at least on the hit list of children. There are a few tricks to soften the sour taste of currants a little. Even the additions of milk and sugar make a handful of currants a refreshing fruit compote.

Currants: Vitamin C bomb

In the summer, such a treat is nothing to beat. What makes currants even more interesting in the context of a healthy diet is their high content of vital vitamins and minerals. Currants are true multivitamin supplements. Especially the vitamin C feels very well in currants. A whopping 32 mg of vitamin C contains 100 grams of redcurrants - giving you about four times as much vitamin C as a lemon.

In addition to vitamin C, there are still vitamins A and E, which carries a currant in itself. But also in terms of minerals, currants can compete with other garden fruits. So it is the minerals potassium, calcium, magnesium or iron, which focus on the currant for a healthy diet.

Currants eat not only healthy, but also very low in fat and low in calories - at just 100 grams only 1.2 grams of fat fall and they contain less than 50 calories per 100g. Together with the low carbohydrate content and a variety of fiber, redcurrants can also be excellently incorporated into a diet. Dietary fiber is useful in several ways in a diet. They ensure that you are fed up faster and also stimulate the digestive system. Furthermore, they are able to neutralize insulin levels. This beats less strong in the presence of fiber, which inhibits especially the fat storage.

By the way, currants are not necessarily red - they are still available in the colors black and white. By the way, currants are called currants because as a rule they are ripe on the 24th of June. The 24th of June is also called Johannitag. The sour fruits have high season from June to September. Currants are often used in desserts such as jams or desserts. But savory and hearty dishes are garnished with redcurrants. So get sauces to game and poultry their own touch.

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