Inconspicuous currants contain a lot of valuable vitamins and minerals. They are low in calories, have antioxidant and anti-inflammatory qualities. It is best to enjoy their taste during the season, when they can be eaten straight from the bush or bought at a nearby marketplace. Jams, tinctures and compotes made of them have their enthusiasts too. The least popular white currant stands out with a high content of vitamin A, potassium and iron. It can be eaten raw or as a topping to jellies or juices. An antipyretic brew is prepared from its leaves.
