Frozen red currants

Red currants, the berries of which are picked at the peak of ripeness and subjected to shock freezing, which helps to preserve all useful vitamins and microelements to the maximum. Red currant occupies a leading position among garden berries in terms of iodine concentration, which is useful for people with iodine deficiency. It is also superior to black in the concentration of vitamin A, which is necessary for maintaining visual acuity, as well as for normal hematopoiesis. Also, red currants contain more potassium than black currants, but much less vitamin C. Our body needs potassium to activate cardiac activity. Red currants contain the same amount of potassium as feijoa and persimmon, which are generally recognized leaders in the content of this trace element. Red currant has anti-inflammatory, antipyretic and choleretic effects on the human body. It contains iron, which serves to strengthen blood vessels. Red currant is a kind of “filter” that removes excess liquid, salts, and excess cholesterol. Coumarin in red currant helps prevent atherosclerosis, heart attack and stroke. It also activates intestinal motility. Currant juice is very useful for those suffering from colitis and enterocolitis. It also has a choleretic effect, suppresses nausea and vomiting, and is useful for elevated body temperature and fever.
 When consumed regularly, it helps prevent the development of cataracts and other visual impairments, and reduces the risk of diabetes and cancer. The nutritional value of red currants is determined by the high content of mono- and disaccharides, pectin and beta-carotene, as well as vitamins B, C, E and P. Currants are rich in minerals, including calcium, phosphorus, magnesium, and sodium.