Fruit

Skin

Black currant skin is thin, edible, and packed with colour and aromatic oils. It is eaten with the berry or left in jam for body and flecks; only fine sieved jellies and some drinks remove it. Slightly tougher than blueberry skin when underripe. No separate peel product exists in normal cookery. Overcooking can toughen skins into chewy flecks—pulse jam carefully if a smoother set is wanted without full sieving.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Cooked InEaten WholeSieved Out

Traits

AromaticColourfulDarkHigh ColourSlightly TannicTannic EdgeThinThin Edible

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 63.6

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.74 mg
Salt 0.01 g
Total Carbohydrate 13.5 g
Dietary Fibre 2.01 g
Total Sugars 9.54 g
Complex / starch 0.96 g
Protein 0.58 g
Water 89 g

Detailed nutrients

Energy 63.6 kcal
Water 89 g
Carbohydrates 13.5 g
- Sugars 9.54 g
- Starch 0.96 g
- Fibre 2.01 g
Protein 0.58 g
Fat 0.81 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.8 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.5 µg
Minerals 286 mg
- Major Minerals 285 mg
  - Calcium 25 mg
  - Sodium 4.74 mg
  - Potassium 255 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.8 · vitamin-e: 0.27 · vitamin-k: 4.5 ·

Minerals

Sodium: 4.74 · Potassium: 255 · Calcium: 25 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1900

Jam makers balanced skin inclusion for colour against mouthfeel in black currant preserves.

1980

Juice processors decided skin contact time for colour and astringency in concentrates.