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  Fruits Vegetables
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Gooseberry, Ribes grossularia / Saxifragaceae (Grossulariaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 37.11-40.00 kcal
Fats: 0.15-0.30 g
Fibres: 2.40-2.95 g

Minerals

Calcium: 19.00-29.00 mg
Zinc: 0.100-0.150 mg
Chlorine: 0.900-11.00 mg
Phosporus: 19.00-30.00 mg
Iron: 0.600-0.630 mg
Magnesium: 9.00-15.00 mg
Manganese: 0.09714-0.100 mg
Potasium: 170.00-203.00 mg
Selenium: 1.30-1.30 µg
Sodium: 1.00-1.60 mg
Iodine: 0.92-0.92 µg
Proteins: 0.70-0.80 kcal
Carbohidrates: 7.06-9.20 g

Liposoluble Vitamins

A Retinol: 0.00-18.33 µg
A Carotenoids: 62.00-110.00 µg
E or Tocoferol: 0.370-0.720 mg

Liposoluble Vitamins

B1 or Thiamine: 0.016-0.030 mg
B2 or Riboflavine: 0.018-0.030 mg
B3 or Niacine: 0.30-0.30 mg
B5 or Pantothenic Acid: 0.200-0.290 mg
B6 or Piridoxine: 0.015-0.020 mg
B9 or Folic Acid: 26.00-35.00 mg
C or Ascorbic Acid: 26.00-35.00 mg
Gooseberry is a white, yellow, red or green berry according to the species, with a thorny, hairy or even skin. The different varieties are distinguished from each other by the time of maturation, taste, colour, size, shape of the fruit and the way in which it is consumed. The most outstanding is the yellowish fruit with hairy skin, although there are also varieties of reddish, pale whitish green and dark green skin.
Nutrition and eating
Currants offer many benefits to our organism, although each type of berry has different properties. They can be included in slimming diets since they have a low caloric content. (37-40 kcal).

The gooseberry is a light laxative and diuretic fruit. Its consumption is recommended to treat constipation and intestinal disorders. The fruit must be eaten fully ripe or in purée. It has a high content of citric acid and pectin.
The fruit
Gooseberry is a white, yellow, red or green berry according to the species, with a thorny, hairy or even skin. The different varieties are distinguished from each other by the time of maturation, taste, colour, size, shape of the fruit and the way in which it is consumed. The most outstanding is the yellowish fruit with hairy skin, although there are also varieties of reddish, pale whitish green and dark green skin.

Its strange taste is never sweet enough to enable the consumer to eat it raw, so it is normally used it in the processing of different by-products. Nevertheless, some varieties like Early Sulphur are consumed raw. Other varieties are more suitable to be cooked, like Careless, Leveller, Whinham"s Industry and Howard"s Lancer, and the rest are intended for processing jam and preserves, like Keepsake and Lancashire Lad.

Apart from this species of currant there are other species like red currant and blackcurrant. Gooseberries grow solitary, not in clusters, in Europe and America. It does not grow in clusters and it is larger than red currant. This fruit is used to make cakes, sherbets, jelly and syrup. It is an ingredient for puddings, fruit salads and chutneys. To make gooseberry jam it is recommended to harvest the berries when they are still pale green, since their pectin content diminishes soon after they have reached the maturation point. The skin of ripe gooseberries is hard and it looses its colour with the heat treatment.

Gooseberries are also served as garnish for meat and fish dishes. They have a high content of pectin and citric acid. The energetic value for each 100 g of fresh product is between 34-40 kcal.

Its composition is quite similar to that of red currant. It is the richest in vitamin A of all the currant species, although its content of minerals and other vitamins is very similar to the content in red currants.

They are kept in the fridge for one to three weeks, and they must not be washed until consumption, in order to avoid the excess of water content that favours the microbial proliferation. Besides, if we want to keep them for longer time they can be frozen.

The watery and barely flavoured berries are highly appreciated in England, France and Germany, where gooseberries are widely cultivated.
The plant
The gooseberry is the fruit of a shrub of the family of Saxifragaceae. It is a thorny shrub bearing flowers of a greenish and pink colour in clusters of two or three.

The shrub is called gooseberry (Ribes grossularia uva. Crispa). It is an erect, branched shrub covered with thick thorns.

The leaves are 3-5 cm long, lobulate, with marked nerves and dentate edges. These leaves are inserted in groups corresponding to the thorns.

The flowers bloom between March and April, isolated or in groups of 2-3, next to the leaves. They are tiny, of greenish colour with red shades, pentamerous; the calyx hides the petals.

The fruit is an ellipse-shaped berry, 1-2 cm wide, of a yellowish green or reddish colour, transparent and with marked parallel nerves. Maturation takes place between June and August.
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