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Currant - the description of fruit, his kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

Currant   It the currant - the fruit of remarkably European origin, to today in forests was can meet them wild changes. It on breakthrough XV and their tillage XVI lid was begun was in gardens.

The black currant contains 3-4 razy the more vitamin the C of niches the lemon with import also very a lot of calcium contains, the regenerująco acts on capillary dishes consistently applied it prevents the colds, rheumatism and the falls. Black currant reduces some ailments connected with pregnancy also, it influences on mothers' lactation feeding favourably favorably.

However made from red currant juice influences on appetite stimulatingly and digestion as well as it refreshes near fever.

Unfortunately despite all red currants' advantages, white and black, they have not fans' sale large team, therefore we appeallet's - appreciate currant andlet's eat them more!

What is and it in what quantities in currant?
Currant's nutritious values.

Water, fats, carbohydrates, proteins (g / 100 currants' gram):
Water: 85,0 g. Fats: 0,2 g. Proteins: 1,1 g. Carbohydrates: 9,7 g.
KJ = 190

Vitamin (mg / 100 currants' gram):
B1: 0,04 mg. B2: 0,03 mg. B6: 0,045. C: 55 mg. E: 0,21.
Carotene: 0,0063 mg

Minerals (mg / 100 currants' gram):
Soium: 1,4. Potassium: 240,0. Magnesium: 13,0. Calcium 29,0. Phosphorus: 27,0
Iron: 0,91. Iodine: -



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