Seedlings cranberry at 0.5 liter container
Offer type: salePublished: 01.03.2015
| Price: | 15 UAH |
| Seller: |  Viktoriya Igorevna |
| Phones: |  +380688355606 Show phone |
| Address: | Ukraine, Zhytomyrs'ka Oblast' |
Cranberry is an evergreen shrub with creeping and held a thin reddish stems, the length of which reaches 100 cm (usually 30-50 cm). The leaves are alternate, ovate, leathery, 8-16 mm in length, 3-6 mm wide, smooth-edged with rolled down edges. From the top they are dark green, glossy, bottom - lighter, with a bluish-grey wax. Due to its waxy plaque leaves persist through the winter under the snow and in the spring appear on the bumps as new. Blooms are small dark pink pod color. The fruit is juicy chetyrehchastnaya dark red berry, globose, pyriform or oblong-ovate, acidic taste. On top of the berries, the remains of the calyx. Blossoms in may - June, fruits ripen in late August - September and remain on the plants under the snow until spring. Berries cranberries contain sugar (2.4 to 4.7 per cent), organic acids (2.8 to 3.5 %), pectins (0.20 to 1.40 per cent), tannins and dyes, vitamins, pentosans, cellulose, mineral substances. Among the sugars will mainly glucose and fructose, sucrose little. The presence of complex organic acids, primarily benzoic acid (free and bound forms in the form of glycoside vacciniina), explains the high likepeople fresh berries during storage. The sustainability of the fruit also contributes to covering their cuticular wax, which identified benzoic acid, ethyl acetate, hexanal, pentanol, octanol, a-terpineol, benzyl alcohol, benzyl benzoate and a number of other compounds that may play a protective role against fungi, bacteria and insects. Pectin in the cranberries have a high gelling ability to easily form insoluble compounds (chelates) with heavy and radioactive metals (lead, strontium, cobalt and others), contributing to their detoxification and excretion from the body. Vitamins cranberry is not rich. In autumn berries contains 8-30 mg/100 g vitamin C, traces of carotene and 0.03 mg/100 g of folic acid. Berries are a valuable source of flavonoids. Fresh fruits are found (100 g wet matter) 180 mg of anthocyanins, 153 mg leucoanthocyanin and 264 mg of catechins. Selected quercetin, myricetin, hyperoside. Berries are rich in triterpenoids (0.32 per cent), most of ursolic and oleanolic acids. A variety of mineral composition of fruits. In the ashes of the leading positions are occupied by potassium, phosphorus, sodium. Among trace elements, there is a high content of iron, manganese, aluminum and zinc. Also found Nickel, molybdenum, silver, chromium, titanium, gallium, copper. Cranberries fresh and processed (jam, jam, juice, juice, etc.) improves the stomach and intestines, stimulate the activity of the digestive glands. In folk medicine used at low acidity of gastric juice. Cranberry juice mixed with beet (1:1) used in vascular spasm and hypertension, cranberry juice and drink as a refreshing, antipyretic, anti-inflammatory and mouth-watering tools. Quench your thirst. Due to the high content of flavonoids cranberry improves the strength and elasticity of the walls of blood capillaries, promotes the absorption of vitamin C in the body. Therefore, cranberries and their by-products are recommended for atherosclerosis, hypertension and other diseases characterized by increased permeability and insufficient strength of the walls of blood vessels.
