Beneficial properties of red rowan - how to preserve them

Beneficial properties of red rowan have been known for a long time, widely used in treatment, in cooking for making dishes, drinks, and desserts.

Red rowan contains many vitamins from groups P, B1, B2, pectin, ascorbic acid, sugars (sorbose, glucose, sucrose, fructose). The beneficial properties of red rowan are manifested in a considerable amount of sorbic acid, which is a bacteriostatic that affects bacteria, fungi, and viruses.

Rowan contains beta-carotene, which is responsible for skin elasticity and visual acuity. The lack of the required amount of vitamin A provokes dry skin and seizures. Seizures - the result of a bacterial infection in the corners of the mouth - will disappear if you regularly consume this rowan in its raw form, in fruit drinks.

Useful properties of red rowan. How to save

To preserve the beneficial properties of rowan, you need to follow the rules.

If you collect red rowan before frost, the berries will be too bitter, but this particular berry is more suitable for long-term storage.

Thanks to sorbic acid, rowan collected before the first frost can be stored for up to several months without refrigeration. Longer storage involves freezing red rowan. When frozen, red rowan can be stored for up to two years.

Berries are consumed in raw form, make paste, compotes, jelly, taking into account that any heat treatment at 60 degrees will kill vitamin C, and higher heat treatment will kill other vitamins.

You can rub baked apples with rowan to obtain a healthy product with vitamins and microelements.