Description of the irga plant. What does it consist of and what calorie content it has. Are there medicinal properties and can berries harm the body? What are the contraindications for use? Interesting facts about the plant. Culinary recipes with irga. In addition, irgi berries are used by people with overweight problems. Thanks to the accelerated metabolic processes and the normalization of the gastrointestinal tract, the process of burning calories progresses faster.
Harm and contraindications to the use of irgi
Whatever the healing properties of the irga, but if you do not control its inclusion in the diet, then you can face a number of unpleasant symptoms. You should know your norm.
Consequences of irga abuse:
- Allergic reaction - due to the high content of vitamin C, skin problems may arise: rash, redness, peeling will appear. The condition of the nails will deteriorate, they will become brittle and begin to exfoliate. There is a high likelihood of frequent dizziness, nausea, vomiting and stool disturbances.
- Deterioration of concentration - since berries have a sedative effect, a person is not able to be collected. This is especially true for those areas of activity where you need to be careful when working with small mechanisms, and transport drivers.
- Decreased blood clotting - the appearance of bruises and bruises on the body from weak blows, even a minor wound can bleed for a long time. Workers from areas of activity with an increased risk of injury should monitor the inclusion of irgi in their diet.
Also, berries can harm epileptics. With uncontrolled use, vitamin C can provoke an attack. In addition, urination becomes more frequent, since metabolic processes in the body are faster. This, in turn, flushes calcium out of the body.
Absolute contraindications to irge:
- Individual intolerance to individual components of the berry - dizziness, anaphylactic shock, vomiting, hypervitaminosis, abdominal cramps, adrenal atrophy, skin irritation, itching, irritability, insomnia, conjunctivitis may occur.
- Low blood pressure - darkening in the eyes, fainting, headaches, squeezing in the temples, lethargy, exhaustion, deterioration in working capacity and sleep disturbances are possible.
- Gastritis and ulcers - the microflora of the gastrointestinal tract worsens, the mucous membrane lends itself to negative effects.
Although the list of contraindications to irga is short, it is recommended that you consult with a qualified specialist before eating it to determine if the berry will cause you an allergic reaction.
Irga recipes
The presence of sirgi in a dish is a guarantee of a unique sweet taste, pleasant aroma and invaluable benefits for the body. Berries are in good harmony with almost all fruits, they are a spicy addition to bakery products.
There are the following recipes for irgi:
- Irgi jam … A kilogram of sugar is poured into 250 ml of water and heated over low heat. A kilogram of washed irgi berries are dipped in syrup and brought to a boil. This procedure should be repeated 3-4 times with an interval of 8-10 hours. Before the end of cooking, add 3 grams of citric acid to the ingredients. After that, the jam is poured into sterilized jars and rolled up.
- Irgi wine … Water is put on fire, boiled and sugar is poured into it, stirring constantly. It should be cooked for about 10-15 minutes. Then a liter of juice is squeezed out of the irgi berries and combined with syrup - you get a wort. All ingredients are poured into a glass bottle, in which fermentation will take place. The hole is closed with plasticine or a medical glove and a small hole is left for the tube. One end does not touch the liquid, and the other is placed in a glass of filtered water. This will eliminate oxygen infiltration. If after 5 days no traces of fermentation are visible, then you should add sourdough. The bottle with the contents is placed in a warm place for 2-3 weeks. When the liquid is divided into dark and light layers, fermentation is over. After that, the wort is filtered and bottled. The wine is settled for about 4 months.
- Fruit pie … The separated whites from the yolks (4 eggs) are beaten with a pinch of salt and a glass of sugar. And the yolks are mixed with 250 grams of sugar and vanillin is poured (1/4 tsp). Combine the two masses, add a tablespoon of starch, a glass of wheat flour and a teaspoon of baking powder. 50 g of melted margarine is poured into the dough and mixed thoroughly. The resulting mass is poured into an oiled baking dish and the irgu is spread on top. The dough is placed in the oven for 40-50 minutes at a temperature of 170-175 degrees. Sprinkle the finished cake with icing sugar and serve.
- Irgi marmalade … One and a half kilograms of berries are washed and blanched in boiling water for about 3 minutes. Then they are thrown into a colander and dried. After that, the irga is passed through a grater, half a kilogram of sugar is added and mixed. A tablespoon of gelatin is soaked in purified water and combined with the marmalade mass. The ingredients are put on low heat and after boiling they are boiled for about 10-15 minutes. Next, the resulting mass is poured into molds and placed in the refrigerator for 3 hours.
- Irgi kvass … A kilogram of ripe and washed berries is pushed in a mortar and added to a saucepan with 10 liters of water. The broth is brought to a boil, cooled and put into it 30-35 g of yeast and 2 cups of buckwheat honey. Kvass ferments for about 11-13 hours. After that, it is bottled and stored in a cool place.
- Kurabye with irga and coconut flakes … Beat 150 grams of softened butter with 75 grams of cane sugar, one egg and half a teaspoon of cinnamon. Then 200 g of flour is poured into the ingredients and soft dough is kneaded. After that, it is covered with cling film and placed in the refrigerator for 40 minutes. Next, the dough is transferred to a cooking syringe and squeezed onto an oiled baking sheet. Sprinkle the cookies on top with coconut and put the berries in the center. Kurabye is placed in the oven for 15-20 minutes at a temperature of 180 ° C.
- Irga muffins … Beat two chicken eggs and 140 g of sugar into a froth, and then add 125 ml of sunflower oil. A glass of yogurt, 250 g of wheat flour and a tablespoon of baking powder are poured into the ingredients. After that, add washed irgi berries and mix everything thoroughly. Then the dough is poured into special muffin molds and baked in the oven for about 35-40 minutes at a temperature of 180 ° C. Sprinkle the finished dessert with icing sugar.
- Sour cream with berries … In one container, mix 2 eggs, a bag of vanilla sugar, 125 g sour cream, 200 g yogurt and a glass of sugar. Sift 2 cups of wheat flour and 2 teaspoons of baking powder on top. After that, add detailed chocolate bar and sirgi berries mixed with a spoonful of starch. Put the finished dough on an oiled baking dish. Put the pie in the oven for 30 minutes at a temperature of 180-190 ° C. The finished dish goes well with hot drinks.
- Pie with cottage cheese and irga … First, beat a glass of wheat flour with a teaspoon of baking powder and 80 g of cold butter. One chicken egg and 2 tablespoons of sugar are added to the same container. The resulting dough is distributed in an oiled form and placed in the refrigerator for an hour. Then, until smooth, beat with a blender half a glass of sugar, a pinch of vanillin, a kilogram of cottage cheese, 2 tablespoons of semolina, 100 g of sour cream and 3 eggs. The finished filling is spread on cold dough and placed in the oven for 25 minutes at a temperature of 170-180 ° C. At this time, the berries are washed, dried and combined with a tablespoon of starch and 3 tablespoons of sugar. Spread the berry layer on the pie and bake for another 20 minutes in the oven. The finished dessert can be sprinkled with powdered sugar at the end and garnished with lemon balm leaves.
Irga is popular in American, Dutch, Russian, Spanish and Italian cuisines. It is canned, dried, frozen, juices, preserves and jellies are boiled. Medicinal decoctions are often made from the leaves of the plant.
Interesting facts about Irga
It is assumed that the botanical name irgi (Amelanchier) is of Celtic origin. Industrial planting of berries appeared only in the 19th century in Canada. Since the fruits of irgi do not ripen at the same time, they are harvested in 3-4 stages.
Ivan Michurin was the first botanist in the Soviet Union to breed irgu.
For medicinal purposes, not only the fruits of the plant are used, but also the leaves and bark. For example, a decoction from the bark can speed up wound healing and is used to treat pressure ulcers. Relaxing teas are brewed from irgi leaves.
Canada is considered the official center of selective work for the last 70 years. It was there that the varieties "Forestburg", "Smokey", "Altaglow", "Regent", "Moonlake" and "Honiwood" were bred.
What to cook from irgi - watch the video:
[media = https://www.youtube.com/watch? v = XaMzQ9cUnsw] The widespread prevalence and popularity of irgi is explained by its unpretentiousness to ripening conditions, honey taste and high content of vitamin C.
