The US Department of Agriculture had no choice but to have black currants banned because the plants became a vector for a disease that threatened to annihilate all pines in America. Today, some states lift the ban as new ways to fight this disease are developed. …

One of the most important quality aspects in relation to blackcurrant juice is the colour. The dark red-purple colour of black currant juice is demanded by the industry and the consumers, – the colour is important in relation to enhanced profit for the juice industry.

Dominant acid in black currant, red currant and lemon juices is citric acid. Cranberry and quince juices contain not only citric acid, but also malic acid, quinic acid, but quince also contains fumaric acid.

Black currants are high in antioxidants, including vitamin C. Along with the anthocyanins in black currants, these antioxidants can help to give your immune system a boost, allowing your body to fight infection and viruses more effectively. Black currants are rich in an omega-6 fatty acid called gamma-linoleic acid.

Blackcurrants can be eaten raw, but are usually cooked in sweet or savoury dishes. They are used to make jams, preserves, and syrups and are grown commercially for the juice market. The fruit is also used to make alcoholic beverages and dyes.

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Blackcurrants contain sumptuously rich levels of health-promoting micronutrients, even compared with other “superfood” berries. They are an exceptionally rich source of vitamin C – containing three times more than oranges – and natural phenolic compounds, notably anthocyanins.

The juice, leaves, and flowers of black currant are safe when eaten in food products. Black currant is also considered safe if you use the berry or seed oil appropriately as medicine. More information is needed to know whether its dried leaf is safe.

Being water-soluble, some vitamin C is lost when cooked. Raw fruit and vegetables will contain the most vitamin C but if you need to cook them at all then steaming appears to be the best method for retaining the most nutritional value.

The most significant is vitamin C. In fact, blackcurrants carry four times the amount of vitamin C as oranges, and double the amount of antioxidants as blueberries. The benefits of vitamin C are many. The body uses vitamin C to metabolize protein and form collagen, which is essential for skin care and anti-aging.

In fact, boiling reduces vitamin C content more than any other cooking method. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they’re immersed in hot water.

Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].

Vitamin C, which is usually heat sensitive and gets destroyed on processing, is retained by amla as it contains a special chemical which prevents the vitamin’s oxidation and minimizes its losses.

It’s the major source of vitamin C. FreshAmlaa juice contains 20 times as much vitamin C as is present in orange juice. Heating and drying of fresh fruits and vegetables destroy vitamin C . However here amla is an exception as its vitamin C doesn’t get destroyed on heating and drying.

One of the easiest ways to eat amla is to cut the fruit and eat it raw. To balance the sour taste, sprinkle salt on it. This will help enhance the taste and make it easier to consume the fruit. You can also boil amla in water along with turmeric powder and salt and then eat it once it cools down.

Unlike many other fruits, amla’s Vitamin C is not lost even after it is dried, ground or cooked. Suinta Roy Choudhary, a senior dietician at Rockland Hospital, says, “Amla has the richest source of Vitamin C, anti-oxidants, Vitamin A and some Vitamin E.

Amla since the vedic period is being used as medicine. In amla, the iron element is also found in great abundance which churns up the generation of fresh blood into the body. The vitamins present in amla do not get destroyed by boiling heating or exposing it into the sun rays to dry it up.