RED CURRANT

The fruits are translucent berries, varying from red to pink and yellow to whitish, spherical shape, characteristic sweet-sour pulp, watery, with numerous tinyseeds.

 The red currant is the most widespread and cultivated in Italy, where it is also used for the production of syrups as well as for fresh consumption.

The red/white currant harvest starts from June and ends in late August.

The product is available both fresh and frozen.

 

TIPS AND CURIOSITY

The currant is a fruit with excellent anti-inflammatory properties. One tablespoon of red currant juice, taken early in the morning, instead useful to combat the capillaries’ fragility.

The abundance of vitamin C protects the body from colds and at the same time bringing benefits to our immune system; in popular tradition the use of red currant is indicated for the treatment of gout and rheumatism.

The good presence of vitamin A and C give the currant antioxidant properties.

 

PACKAGING

Trash of 125 g, 250 g

The frozen product is packaged in cardboard boxes of 17 kg.

 

Energy value	56 Kcal
Protein	1,4 g
Fat	0,2 g
Vitamin C	41 mg
Calcium	33 mg
Phosphorus	44 mg
Iron	1 mg
Potassium	275 mg
Water	83,95 g
Sugar	7,37 g