It’s no secret that cold weather is coming. Wrap yourself in a blanket again, shiver from the cold, warming yourself with hot coffee and a bun. During such a period, we dreamily remember fresh berries and juicy fruits from the tree, with which we quenched our thirst and hunger without fear of gaining weight. And in the spring, the body sounds the alarm at all – it’s not difficult to get sick from the slightest breeze, thoughts, as luck would have it, are all black, and anxiety overcomes. And again I want sweet and sour.
Berries-fruits are a storehouse of vitamins that can increase a person’s vitality. It is no coincidence that their very name contains the root “vita”, which means life. Micronutrients (vitamins) are not only involved in the metabolism in the body – carbohydrates, fats, proteins (group B vitamins), but also “take care” of health (vitamins A, E and C), promote the absorption of calcium and phosphorus mineral salts and their deposition in bone tissue (vitamin D). Scientists believe that vitamin C helps fight the harmful effects of the environment, colds, while the need for them in people who smoke increases several times. And the lack of certain vitamins in the body leads to various diseases.
So let’s remember the thrifty bears, and the berries and fruits from the vegetable gardens have not yet left, which means that while they are fresh, the most useful and cheap, we will eat them for future use. There are not many fruits and berries. Your body will thank you later.
So, let’s go to the garden for the harvest. Fill the basket with berries and fruits. And then, rolling up our sleeves, we will prepare goodies for the winter.
We treat the heart
For hypertension and increased appetite:
The fruits ripen in August-September. In the fruits of mountain ash, on average, about 1.2% acids, 7.5% sugars (mainly glucose and sucrose), 17% dry, 0.5% pectin and up to 0.4% tannins (hence the tart-astringent taste) . They found 3.5% sorbitol – a sugar substitute for diabetics. In terms of the number of P-active compounds, mountain ash surpasses all fruit and berry crops (1500-2500 mg%). These substances have a strengthening effect on the walls of blood vessels, contribute to their elasticity, activate oxidative processes in tissues, normalize the activity of the thyroid gland, and have the ability to reduce hunger (just a godsend for those who want to lose weight!).
Rowan fruits also contain carotene, vitamin K, nicotinic acid, vitamin E, B vitamins, a whole set of trace elements – boron, cobalt, copper, molybdenum, fluorine and others. The pulp contains an average of 1.2 mg% iron, 0.5 mg% manganese. In terms of iodine content, rowan fruits are superior to other berries.
Rowan fruits are dried, jam, jam, jelly, compotes, natural juices are prepared from them.
Fruits and natural juice are used as a therapeutic and prophylactic agent for hypertension and atherosclerosis, they are advised to use it for those suffering from anemia, thyroid diseases, and diabetes mellitus.
For prophylactic purposes, it is recommended to use fresh or frozen fruits or jams, juices 2-3 times a decade, 10-25 g each. To enhance the effect of P-active compounds, the fruits are consumed together with rose hips, berries of late varieties of black currant.
For inflammation and colds
For heart disease, for employees
harmful industries: hawthorn
Hawthorn contains approximately 4-11% sugars, 0.5-0.7% acids, 20 to 100 mg% vitamin C, 2-3 mg% carotene. The fruits of some species contain 4-6 mg% of vitamin E (milky hawthorn). The plant is rich in pectin, which suppresses the activity of harmful microflora in the intestines, removes toxic substances.
Juices are prepared from it, consumed fresh, used to make jam, marmalade, jelly, jam, marmalade, compotes, jelly and other products for medical nutrition. From the pulp, mixed with other fruits, especially sea buckthorn, a delicious marshmallow is prepared. Flour from dried and ground hawthorn fruits is used for baking sweetish bread or cakes. Dried fruits and flowers mixed with leaves and fruits of wild strawberries and black currants are used to make vitamin tea.
But it should be remembered that excessive consumption of hawthorn fruits can cause poisoning or lead to a violation of cardiac activity.
For tuberculosis: grapes
According to the accumulation of sugars (mainly glucose), grapes have no equal among other fruit and berry crops (up to 30% for individual varieties cultivated in Ukraine, in Belarus). In addition to sugars and acids, berries contain pectyl substances, B vitamins, including folic acid, K, C, salts of potassium, calcium, magnesium, iron, manganese, copper, cobalt and others.
Grapes are a valuable food product with medicinal and dietary value. It is consumed fresh, dried and processed (juices, compotes, jellies, jams, marinades, drinks and much more). Berries can be flash-frozen without syrup (dark colored berries) or in syrup.
However, people with diabetes, obesity, it is contraindicated.
With ulcers and diseased liver
For inflammation of the kidneys and bladder: blackberry
The fruits of wild blackberries contain 2.8-5.9% sugars (glucose, fructose, sucrose), 0.8-2.4% organic acids, 0.4-0.6% pectin and 0.3% tannins, various vitamins. Berries are used for food both fresh and processed, give, give up to 70=75% dark-colored juice. They make jam, jam, compotes, jelly, marmalade, marshmallow, jelly, all kinds of fillings and drinks.
Fresh fruit and blackberry juice is a good multivitamin tonic that quenches thirst at high temperatures. They regulate the activity of the gastrointestinal tract, enhance digestion, appetite, have a diaphoretic and diuretic effect. Ripe berries are used as a mild laxative, unripe – have astringent properties. Blackberries help with inflammation of the kidneys and bladder.
For colds: raspberries
Raspberry fruits contain 5-9% sugars (glucose and fructose), 1-3% organic acids, 0.9-1.2% pectin, 0.03-0.13 tannins and dyes, as well as up to 5% fiber, which stimulates the motor function of the intestines and helps to remove cholesterol from the body. Of the vitamins, ascorbic acid predominates (vitamin C – 25-30 mg%), folic acid (6 mg%). The pulp of the berry is rich in iron.
From fresh raspberries, a delicious fragrant jam is prepared, which is better to save for the duration of illness, jam, all kinds of fillings, juices, compotes and drinks.
“No” to beriberi!
With an ulcer and a diseased liver: sea buckthorn
Sea buckthorn fruits accumulate many biologically active substances useful for humans. More than 15 trace elements have been discovered – iron, magnesium, boron, manganese, sulfur, silicon, aluminum, titanium and others! The leaves contain vitamins (fruits are especially rich in beta-carotene), tannins, trace elements, phytoncides and other benefits. For example, ascorbic acid accumulates in them much more than in fruits (up to 425 mg%). The leaves and bark of the branches contain over 10% tannins.
Sea buckthorn fruits, rich in juice, are used both fresh and processed. From fresh and frozen fruits, jam is made, juice is obtained, which can be used to make jelly, jelly and all kinds of drinks. All sea buckthorn products have a delicate taste and pleasant aroma of pineapple. The most accessible method of preservation is the passage of sea buckthorn fruits with sugar in a ratio of 1: 2 through a meat grinder. In this case, the seeds are not crushed. The resulting product is well preserved at home without special capping.
Sea buckthorn oil, rich in various biologically active substances, is also a valuable product. Especially useful for peptic ulcer disease, because. promotes the expansion of the bile ducts, heals the gastric mucosa. It has analgesic, anti-inflammatory, bactericidal (against Staphylococcus aureus and hemolytic streptococcus), wound healing and tonic action. It strengthens the skin, increases immunity and body defenses, improves vision, lowers cholesterol levels in the blood, eliminates angina attacks, and normalizes blood pressure. Sea buckthorn oil is effective in liver diseases associated with alcohol and other poisoning.
Preserving beauty and youth
With beriberi and heart disease: blackcurrant
The berries, leaves and buds of blackcurrant in their chemical composition are a natural and complex concentrate of vitamins. The high content of P-active substances (1000-1200 mg% and more) in combination with vitamin C has a beneficial effect on the activity of the human cardiovascular system, contributing to the elasticity of capillary blood vessels. The berries are relatively rich in vitamins E and B (0.7-0.9 mg%). In terms of the amount of vitamin E, black currant surpasses almost all fruit and berry crops, second only to sea buckthorn, wild rose and chokeberry. It also contains vitamins of group B. Blackcurrant fruits contain many useful salts of potassium, calcium, iron, phosphorus, magnesium and numerous trace elements that are part of organic compounds and are easily absorbed by the body. Among other fruit and berry crops, blackcurrant is distinguished by a high content of potassium (more than 370 mg%). And there is much more iron in berries than in the fruits of citrus fruits, grapes, gooseberries, plums, apple trees, apricots and other crops.
Blackcurrant berries, having a specific taste and aroma, are a valuable raw material for home processing and canning. They are used to prepare jam, jam, marmalade, jelly, marmalade, diet juices, all kinds of refreshing drinks, culinary and confectionery products. Currants are rubbed with sugar. To maintain a high biological value, the product must be pasteurized. Fresh currants are preserved in hermetically sealed glass containers. Berries of many varieties are suitable for quick freezing.
To prolong youth: apples
The taste and aroma of apples has long been praised by writers and poets. And their nutritional value gave rise to legends about rejuvenating apples. This fruit is rich in water, sugars, organic acids, pectyl and tannin dyes. Up to 1% of sorbitol, B vitamins, folic acid, carotene and a significant amount of vitamin E (0.6%) were found in the fruit pulp. The average content of ascorbic acid and P-active compounds is 10-16 and 60-120 mg%, respectively. An increased content of vitamin C (25-30 mg%) stands out the varieties Antonovka ordinary, Babushkina, Putilovka. It has been established that apples of summer varieties are poorer in vitamins than apples of winter ripening varieties. Apples are rich in salts of potassium, calcium, iron, manganese, as well as trace elements useful for humans.
In addition to being used fresh, they are eaten dried, frozen and processed. All kinds of dishes and drinks are prepared from apples.
Our basket, body and home shelves can be filled with other berries and fruits ad infinitum. Take care of yourself and your loved ones in autumn to feel better in winter and spring. Bon appetit and good health!
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