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Blackcurrants, raw

Blackcurrants are small, dark berries. The figures here describe the raw whole fruit with the stalks removed. They provide carbohydrate, mainly as naturally occurring sugars, along with vitamin C and potassium. Per 100g, they contain 6.6g of carbohydrate, including 6.6g of sugars, 200mg of vitamin C and 370mg of potassium.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. It is also needed to form collagen, which supports skin and other tissues. Potassium contributes to normal muscle and nerve function. Raw blackcurrants contain only trace amounts of fat and saturated fat, and little salt. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

28 kcal

Energy

121 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

6.6g

of which sugars

6.6g

Proteine

0.9g

Sale

0.01g

Alcol

0g

Acqua

77g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

17µg

Vitamina D

0µg

Vitamina E

1mg

Vitamina C

200mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.3mg

Vitamina B6

0.08mg

Vitamina B12

0µg

Calcio

60mg

Ferro

1.3mg

Magnesio

17mg

Phosphorus

43mg

Potassio

370mg

Sodio

3mg

Zinco

0.3mg

Copper

0.14mg

Other types of blackcurrants

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackcurrants, stewed with sugar

58 kcal

0.7g

Trace

2.8g

Blackcurrants, stewed without sugar

24 kcal

0.8g

Trace

–

Blackcurrants, canned in juice, whole contents

31 kcal

0.8g

Trace

–

Blackcurrants, canned in syrup, whole contents

72 kcal

0.7g

Trace

–

About these figures

Values are per 100g of the food as described (Whole fruit, stalks removed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente