Fruit
Red Currant
Red currant is a translucent scarlet berry, sharply tart, sold in strigs. High acid and pectin suit jelly and game sauces more than bulk snacking. Strip for sauces, jelly, and garnish; cook briefly with sugar. Freeze well. Balance tartness with sugar or fatty meats.
Also known as: Redcurrant
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A sample of named types with their own origin and culinary profiles.
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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 0.09 g
- Cholesterol 0 mg
- Sodium 5.19 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 2.14 g
- Total Sugars 9.82 g
- Complex / starch 1.05 g
- Protein 0.77 g
- Water 84.1 g
- Energy 58.1 kcal
- Water 84.1 g
- Carbohydrates 13.5 g
- Sugars 9.82 g
- Monosaccharides 6.88 g
- Disaccharides 2.95 g
- Starch 1.05 g
- Amylose 0.26 g
- Amylopectin 0.79 g
- Digestible Starch 0.89 g
- Resistant Starch 0.11 g
- Fibre 2.14 g
- Soluble Fibre 0.75 g
- Insoluble Fibre 1.39 g
- Protein 0.77 g
- Plant Protein 0.73 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 61.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.24 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.2 µg
- Vitamin C 16 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 413 mg
- Major Minerals 407 mg
- Trace Minerals 6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 16 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.24 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.2 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Sodium: 5.19 · Potassium: 371 · Calcium: 31 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Red Currant was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Red Currant types and preparations into new climates and cuisines.
Modern production, storage, and transport made Red Currant a regular purchase far from where it is grown or raised.
Cooks now treat Red Currant as both staple and specialty, with more attention to provenance, variety, and form.