Gooseberries are high in vitamin C and are a good source of fibre and bioflavonoids, plant pigments with antioxidant properties. The fruits are low in calories; 100 g of fresh berries hold just 44 calories. As in blackcurrants, gooseberries have significantly high amounts of phenolic phytochemicals, especially flavones and anthocyanins. Both of these compounds have been found to have numerous health-benefiting effects against cancer, ageing, inflammation, and neurological diseases.
The berries are an excellent source of vitamin C and contain small amounts of essential vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5), folates, and thiamin (vitamin B-1). Furthermore, gooseberries contain moderate levels of minerals such as copper, calcium, phosphorus, manganese, magnesium, and potassium.
Did you know?
Gooseberry plant is a fast-growing, small deciduous shrub growing about 4-6 ft in height, featuring sharp thorns all along its woody branches. Gooseberries are round fruits that vary from white to yellow, green, pink, red, purple, and nearly black. The plants are very resistant to cold temperatures and grow well in cool, temperate climates.
Uses
Because of their tartness, gooseberries are usually cooked with sugar and not eaten fresh. This tart but versatile berry can be used by itself or blended with other fruits to make pies, jams, or jellies. Gooseberry sauce prepared from under-ripe berries complements such dishes as roasted goose or duck. Gooseberries are also made into wine or vinegar.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press