Sea buckthorn is one of our most valuable, yet most controversial fruits. Many people are passionate about it, while others are put off by its sour taste after the first bite. However, when consumed raw, sea buckthorn is a true vitamin bomb – you just need to know when, how much, and how to eat it. Hippophae rhamnoides – or sea buckthorn – is one of the most resilient plants in the temperate zone. Its berries are small, orange, and characterized by an extraordinary nutrient density. According to the literature, 100 grams of fresh berries can contain up to 450-900 mg of vitamin C, which is ten times that of a lemon. Additionally, it is rich in vitamin E, carotenoids, flavonoids, organic acids, and omega-7 fatty acids – the latter being rare in the plant world. The antioxidants found in sea buckthorn can contribute to cell protection, strengthen the immune system, and may also play a role in mitigating inflammation. This is why many people try to consume the fruit without heat ...