Fruit
Black Currant
Black currant is the tart, almost black berry of Ribes nigrum—intensely aromatic, high in acid and pigment, and more often cooked or juiced than eaten by the handful. Fresh berries burst with musky, winey perfume; sugar and heat tame the sharp edge for jams, cordials, and desserts. Leaves sometimes scent drinks, but the fruit is the main crop. Northern Europe—especially the UK, Scandinavia, Poland, and France—dominates cultivation and food culture (cassis liqueur, cordials, summer puddings). Berries freeze excellently; strip from strigs when fully black and still firm. Compared with red currants they are fuller, darker, and more resinous.
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 5.07 mg
- Salt 0.01 g
- Total Carbohydrate 13.3 g
- Dietary Fibre 2.1 g
- Total Sugars 9.59 g
- Complex / starch 0.98 g
- Protein 0.83 g
- Water 82.1 g
- Energy 54.5 kcal
- Water 82.1 g
- Carbohydrates 13.3 g
- Sugars 9.59 g
- Monosaccharides 6.72 g
- Disaccharides 2.88 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 2.1 g
- Soluble Fibre 0.74 g
- Insoluble Fibre 1.37 g
- Protein 0.83 g
- Plant Protein 0.79 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 71.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.37 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin C 32 mg
- Vitamin E 0.26 mg
- Vitamin K 4.3 µg
- Minerals 446 mg
- Major Minerals 439 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 32 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.37 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.3 · vitamin-e: 0.26 · vitamin-k: 4.3 ·
Minerals
Sodium: 5.07 · Potassium: 387 · Calcium: 47 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Monastery and garden cultivation of black currant spread across northern Europe and Russia.
British kitchen gardens fixed black currant as a jam, jelly, and cordial fruit.
Vitamin C campaigns and commercial cordial production expanded black currant acreage in Britain.
Frozen pulp and concentrate supported year-round bakers and beverage makers outside the fresh season.