Fruit
Whole
Whole black currants are intact berries, often still on short strigs in pick-your-own and some market packs, or pre-stripped for retail. They should be fully black, firm, and dry. Whole form suits freezing, garnishes, and recipes that want berry shape. Strip just before use if on strigs. Freeze on trays for winter. Sugar maceration draws juice for summer puddings. Discard shrivelled or mouldy fruit promptly.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.86 mg
- Salt 0.01 g
- Total Carbohydrate 12.9 g
- Dietary Fibre 1.94 g
- Total Sugars 9.97 g
- Complex / starch 1.01 g
- Protein 0.83 g
- Water 85 g
- Energy 56.9 kcal
- Water 85 g
- Carbohydrates 12.9 g
- Protein 0.83 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.47 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.9 µg
- Vitamin C 2 mg
- Vitamin E 0.33 mg
- Vitamin K 5.5 µg
- Minerals 416 mg
- Major Minerals 415 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.47 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.9 · vitamin-e: 0.33 · vitamin-k: 5.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole currants on strigs were the garden harvest form for British kitchens.
Stripped whole frozen black currants became the industrial and retail freezer standard.