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