Gooseberry - the description of fruit, his
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
Gooseberry is come from from Europe fruit,
can first mentions about him to find in
literature from XVI in., this be well-known
as mainly hedge plant then.
It it was believed was in superstition also,
that sticking for frame of doors the wild
gooseberry's branch and it will protect the
windows of houses it from disaster.
He from sometimes wild gooseberry became by
men transplanted on fertile, soil where he
let go roots quickly as well as he gave
sweeter fruit and larger than so far. After
successful test " wild
gooseberry's"udomowienie, our ancestors
began experimenting with his changes, to be
ill crossword, until they in end received
gooseberry such what we know today.
It it was it been proper was to know also,
that the gooseberry is one from first shrubs,
which was done the spring green, and it as
one of first delivers us his fruit also -
being suitable both to consuming raw how and
on stewed fruit the, jams, of jelly.
The gooseberry the thanks of large content
of magnesium and the calcium, it influences
on growth of bone favourably favorably and
the teeth, and the thanks the hard skin and
the numerous stones, it influences on
processes the digestion favourably favorably.
It was one should remember to does not
consume raw unripe gooseberry it - is as
greatly probable, that serious poisoning can
What is and it in what quantities in
Gooseberry's nutritious values.
carbohydrates, proteins (g / 100 gram agresu):
Water: 87 g. Fats: 0,2 g. Proteins: 0,8 g.
Carbohydrates: 8,8 g.
KJ = 190
Vitamin (mg / 100 gooseberry's gram):
B1: 0,02 mg. B2: 0,02 mg. B6: -. C: 45 mg.
E: -. Carotene: 0,035 mg
Minerals (mg / 100 gooseberry's gram):
Soium: 1,6. Potassium: 200,0. Magnesium:
15,0. Calcium 29,0. Phosphorus: 30,0
Iron: 0,63. Iodine: vestigial
Culinary recipes with gooseberry: