- Black currant berries are available in early summer. The Black current berry is slightly larger then the Red or White varieties.
- Blackcurrants deliver approximately twice the antioxidant activity of blueberries and are considered one of the best natural sources of antioxidants.
- While choosing blackcurrant syrup, check the ingredients and select the product with the most blackcurrant juice. It’s simple really; more blackcurrants in each bottle = more blackcurrants in each glass = more antioxidant polyphenols and Vitamin C in your diet every day.
- Black currants are very good in vitamin A, and flavonoid anti-oxidants such as beta-carotene, zea-xanthin and cryptoxanthin levels. 100 g fresh berries provide 230 IU of vitamin A.
- Fresh blackcurrants are also rich in many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish and required for metabolism.
- They also contain good amounts of mineral iron. 100 g currant berries provide about 20% of daily recommended levels. Iron is an important co-factor for cytochrome oxidase guided cellular metabolism. It is also required for red blood cell (RBC) production in the bone marrow.
- Black currants were at one time looked upon as an inferior berry because of their taste.
- The berries are also a very good source of other important minerals like copper, calcium, phosphorus, manganese, magnesium, and potassium, which are very essential for body metabolism.
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