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Wednesday Breakfast Club Week 12


Instead of my usual breakfast fruit of blueberries and raspberries I bought blackcurrants yesterday and had them for breakfast today. wow what a taste explosion - they were tart, rich in flavour and I felt like I was getting a mega dose of goodness. I don't mind them unsweetened but you may prefer to add some sweetener to. On the website you will find some recipes for them including a breakfast muffins which I will make this week. Otherwise keep them in your fridge and add 1/2 C to your breakfast cereal.


Nutritional Composition of Blackcurrants

New Zealand blackcurrants are delicious and highly nutritious – our climate and geography, together with specially bred varieties combine to produce berries rich in colour and flavour and high in anthocyanins, antioxidants, and vitamin C.

Blackcurrants have often been labelled with the term ‘Superfood.’ When you compare their levels of health-giving bioactives with other fruits it is easy to see why.


Independent studies show:

  • Blackcurrants contain more anthocyanins than any other commercially available fruit or vegetable.
  • Blackcurrants have higher antioxidant activity than other berries and have more antioxidants than 24 common fruits tested by the same method.
  • Blackcurrants have vitamin C levels higher than any other commercially available fruit or vegetable.


For more information on these bioactives, and their levels in blackcurrants, click on the links below





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