Blackcurrant
The blackcurrant (Ribes nigrum) is a woody shrub in the family Grossulariaceae grown for its piquant berries. It is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically.It is winterhardy, but cold weather at flowering time during the spring reduces the size of the crop. Bunches of small, glossy black fruit develop along the stems in the summer and can be harvested by hand or by machine.
Blackcurrant Nutrition
- Energy - 63 Kcal
- Carbohydrates - 15.38 g
- Protein - 1.4 g
- Total Fat - 0.41 g
- Cholesterol - 0 mg
- Dietary Fiber - 4.3 g
- Folates - 8 µg
- Niacin - 0.300 mg
- Pantothenic acid - 0.398 mg
- Pyridoxine - 0.066 mg
- Riboflavin - 0.050 mg
- Thiamin - 0.050 mg
- Vitamin A - 230 IU
- Vitamin C - 181 mg
- Sodium - 2 mg
- Potassium - 322 mg
- Calcium - 55 mg
- Copper - 0.086 mg
- Iron - 1.54 mg
- Magnesium - 24 mg
- Manganese - 0.256 mg
- Phosphorus - 59 mg
- Zinc - 0.27 mg
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