Caloric content of raspberries and its use in dietary nutrition

There are few products that are as useful for a figure and health as fresh raspberries. Its caloric content is minimal, and the presence of biologically active substances in this berry is extremely high. It can be used in dietary nutrition and in the children's menu. The calorie table of products will tell you what to combine this berry with to get light and tasty desserts. It can also be used for baking and beverages.

Properties and calorie content of raspberries

The fruits of this shrub are popular in Slavic culture since antiquity. Raspberries were dried and brewed like tea, used to treat colds. Also from them make compotes, jam, jujube, stuffing for various confectionery products. In industry, raspberries are used to improve the taste of children's syrups. Wild berries can also be eaten. Caloric content of raspberries is only forty-two kilocalories in one hundred grams. In addition to fructose, berries contain tannins, pectins, vitamins, essential oils and organic acids. In the leaves of raspberry - carotene, catechins and flavonoids. Very rich in berries vitamin C and iron. Thanks to this, raspberries are a proven diaphoretic and anti-cold remedy.

Preparation of infusions and broths

With catarrhal diseases, dry raspberry fruits (two tablespoons) should be poured with a glass of boiling water, insist for about ten minutes and drink. This infusion improves metabolism, eliminates headache, has a mild sedative effect. With bronchitis and angina, it makes sense to make a decoction. It is also used in cases of heavy bleeding and as an antiemetic. To make it, the dried raspberries are boiled for about five minutes. Then they insist, filter and drink in a warm form.

Preparation of berry desserts

The low caloric content of raspberries and its bright taste make it possible to prepare useful sweets from it . For berry jelly you will need very little sugar (about one hundred and fifty grams) and three plates of gelatin. Berries require a kilogram or one and a half. Raspberry can be mixed with blackberries, strawberries and red currants. All berries to sort, wash, dry. Then put in a small saucepan and boil with sugar and a little water. Let it brew, and in the meantime, soak gelatin. After it swells, add it to a strained berry broth and stir. Allow to cool. At the bottom of the mold lay out a third of raspberries and strawberries, pour a piece of jelly. Allow to frost slightly. So do with the remaining parts of berries and liquid. Then put in the refrigerator for the final solidification for an hour and a half. Decorate and serve with cream or yoghurt sauce.

Given the small caloric content of raspberries, you can prepare with her dietary muffins, adding ricotta or low-fat cottage cheese. This requires two eggs, a spoonful of sugar, two tablespoons of flour, a baking powder, 60 grams of berries, lemon peel and butter for lubrication, and four tablespoons of cottage cheese. These products are enough for four large muffins. All products, except egg whites and raspberries, need to be mixed. Beat the whites separately and gently insert into the dough. Spread it on the molds, decorate with raspberries, bake for twenty minutes.