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Black currant, Ribes nigrum / Saxifragaceae (Grossulariaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 28.00-39.43 kcal
Fats: 0.22-0.22 g
Fibres: 3.60-6.80 g

Minerals

Calcium: 46.00-60.00 mg
Zinc: 0.293-0.300 mg
Chlorine: 15.00-15.00 mg
Phosporus: 40.00-43.00 mg
Iron: 1.29-1.30 mg
Magnesium: 17.00-17.00 mg
Manganese: 0.300-0.336 mg
Potasium: 310.00-370.00 mg
Selenium: 1.70-1.70 µg
Sodium: 1.50-3.00 mg
Iodine: 1.00-1.00 µg
Proteins: 0.90-1.28 kcal
Carbohidrates: 6.11-6.60 g

Liposoluble Vitamins

A Retinol: 0.00-13.50 µg
A Carotenoids: 81.00-100.00 µg
E or Tocoferol: 1.00-2.65 mg

Liposoluble Vitamins

B1 or Thiamine: 0.030-0.051 mg
B2 or Riboflavine: 0.044-0.060 mg
B3 or Niacine: 0.30-0.30 mg
B5 or Pantothenic Acid: 0.400-0.400 mg
B6 or Piridoxine: 0.08-0.08 mg
B9 or Folic Acid: 177.00-200.00 mg
C or Ascorbic Acid: 177.00-200.00 mg
Black currant
Blackcurrant is a berry of translucent pulp with red or green tones and bittersweet taste. The fruit is small, of black-blue colour and spherical shape, with an intense taste when completely ripe. This berry is covered with hair and its pulp contains multiple small seeds. These fruits are not loose; they grow in clusters.
Nutrition and eating
Currants offer several positive benefits for our organism, although there are significant differences in the properties of each type of berry. They are recommended in slimming diets since they provide with a small caloric content; 29.25 kcal for each 100 grams of currants.

Blackcurrants have a great content in potassium and it is recommended in case of hypertension thanks to its diuretic effect.
The fruit
Blackcurrant is a berry of translucent pulp with red or green tones and bittersweet taste. The fruit is small, of black-blue colour and spherical shape, with an intense taste when completely ripe. This berry is covered with hair and its pulp contains multiple small seeds. These fruits are not loose; they grow in clusters.

The black currant (Ribes nigrum, belonging to the botanical family of Saxigfragaceae) is the shrub where currants grow.

In English its name means " berry of goose’ because long ago it was the main ingredient of a sauce that went together with goose dishes. Black currant is used to make liquors, wine, juice and jelly.

Blackcurrants are extremely rich in sugars, organic acids and vitamin C. The quantity of vitamin C in 250 ml of currants is three times superior to that contained in a small orange. Blackcurrants are excellent laxatives.

They must be consumed in a short time, otherwise, they will spoil. In the fridge, at 4ºC of temperature, they last for one week.

The output is used in the food industry that uses blackcurrants for processing syrups, jelly and refreshing drinks. A characteristic liquor is made by means of macerating them in brandy and adding syrup. They are also used in chemists to improve flavours and as a source of food colouring.
The plant
Blackcurrants grow in clusters in shrubs not more than 1.5 m high. These shrubs, called black currants (Ribes nigrum. Saxifragaceae) are found in fresh and humid places of the mountainous areas, chiefly in forests, hedges growing along the rivers’ docks and high prairies of the N hemisphere which are not located to the south.

These shrubs have multiple erect branches, with a smooth and clear bark in the youthful periods and rough and dark afterwards.

The leaves form alternate bunches which are larger (10 cm) and darker than those of the red currant. The pentamerous flowers have a crowned calyx, containing the petals, which are joined together; they are white and they sometimes have a violet border. They have a peduncle and a hairy receptacle; they are gathered in separate clusters that hang from the axil of one year old buds. The flowers bloom in April-May in the N hemisphere.

The fruit is a berry of globose shape, bright, black-blue colour, covered with hair, with a translucent pulp of a red or green tone, containing multiple small seeds. These berries are gathered in clusters of 5 to 10 fruits. They are tougher than red currants and ripen between July and August in the N hemisphere.

Currants are well-adapted to harsh climate and land conditions. It is highly resistant to cold weather; early snow or frosts do not damage the plant’s yield. However, sometimes late frosts may cause necrosis of the flowers and the small fruit, putting the year’s output in danger, although not affecting the vitality of the plant.
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