L’uva rossa è un frutto di stagione dalle proprietà eccezionali, disintossicante, antistress e particolarmente diuretica. E’ buona da mangiare dopo pranzo, ma si presta anche per realizzare gustosissime ricette.
Nella buccia dell’uva rossa, infatti, si trova una sostanza molto preziosa, il resveratrolo, un potente antiossidante in grado di migliorare la risposta immunitaria e di contrastare i processi d’invecchiamento. Questo fenolo, a cui è attribuita un’azione di fluidificazione del sangue in grado di limitare l’insorgenza di placche trombotiche, ci difende anche dagli agenti patogeni come funghi o batteri.
Ma le virtù non finiscono qui. L’uva rossa, è una miniera di sali minerali, quali zinco, potassio, ferro e calcio. Inoltre, contiene zuccheri biodisponibili e immediatamente assimilabili, non solo il glucosio, ma anche il fruttosio.
L’uva rossa è ricchissima di un’altra sostanza antiossidante, la quercitina, che, oltre ad avere un’azione antitumorale, aumenta la resistenza dei capillari regolando la loro permeabilità, e aiuta a combattere l’effetto deleterio dei radicali liberi. Ogni acino di uva, contiene nutrimenti e principi attivi in grado di rigenerare la pelle e di nutrirla. Anche i semi sono preziosi per la pelle, contengono, infatti, acidi grassi essenziali.
Non molti sanno che l’uva è uno dei pochi frutti a contenere il boro, un oligoelemento essenziale per la salute delle ossa poiché favorisce l’assimilazione del calcio e la deposizione all’interno del tessuto osseo. Inoltre, è in grado di aumentare il livello degli estrogeni, diminuendo la comparsa delle vampate di calore, dell’irritabilità e di tutti gli altri disturbi tipici della menopausa.
L’uva possiede anche proprietà calmanti, come tutta la frutta. E’ particolarmente diuretica e aiuta a tenere sotto controllo i livelli di colesterolo nel sangue. Per poter sfruttare tutte le caratteristiche benefiche dell’uva rossa, basta inserire questo delizioso frutto nella nostra dieta alimentare.
Valori nutrizionali dell’uva rossa
parte edibile % 94
proteine g. 0,5
grassi g. 0,1
zuccheri disponibili g. 15,6
solubili g. 15,6
fibra g. 1,5
energia kcal 61
ferro mg. 0,4
calcio mg. 27
fosforo mg. 4
sodio g. 1
potassio mg. 192
vitamina b1 mg. 0,03
vitamina b2 mg. 0,03
vitamina pp mg. 0,1
vitamina a mcg. 4
vitamina c mg. 6
Ricette a base di uva
Risotto con acini d’uva (558 Kcal a persona)
Ingredienti
600 g di riso Carnaroli
50 g di cipolla tritata
100 g di burro
100 g di formaggio Grana grattugiato
60 g di vino bianco
60 g di foglie di vite tenera
30 g di acini d’uva
300 g di brodo di carne
sale e pepe q.b.
Preparazione
Fate sciogliere in una casseruola il burro, aggiungete la cipolla tritata, lasciatela appassire e unite il riso. Fatelo tostare, sfumate con il vino bianco e continuate la cottura versando gradatamente il brodo.
Lavate le foglie di vite, asciugatele e tagliatele a striscioline, aggiungetele al riso in cottura. Spellate e snocciolate gli acini d’uva, e unite al riso oramai al dente. Mantecate a fuoco spento con il formaggio grattugiato. Potete decorare il piatto con le foglie di vite tenere e degli acini di uva messi da parte.
Budino di uva
Ingredienti
7 fogli di colla di pesce
50 cl di latte
250 g di zucchero
1 stecca di vaniglia
300 g di uva Italia
50 cl di panna
1/2 bicchiere di liquore alla vaniglia
burro per ungere lo stampo
Preparazione
Fate ammorbidire la colla di pesce in acqua fredda, mettete sul fuoco in una casseruola il latte, la stecca di vaniglia (successivamente va eliminata), e lo zucchero. Incorporatevi la colla di pesce ben strizzata e mescolate fino a quando non sarà sciolta del tutto.
Lavate ben bene l’uva e dividete ogni acino in 4 parti, tranne che una quindicina di chicchi che serviranno solo per la decorazione e che taglierete a metà. Montate la panna ed unitela per 2/3 al latte, con il liquore e l’uva ridotta in pezzetti. Mescolate gli ingredienti e rovesciate il composto in uno stampo da budino precedentemente imburrato e dalle pareti lisce.
Con una spatola, pareggiate la superficie e mettete lo stampo in frigo per 4 ore. Poco prima di servire, frullate ancora un po’ la panna rimasta, che nel frattempo, potrebbe essersi smontata leggermente. Immergete lo stampo per qualche istante nell’acqua bollente, asciugatelo e capovolgete il dolce sul piatto. Coprite il budino con la panna e decorate con i mezzi chicchi di uva.
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