Fruit
Seeds
Seeds of red currant are eaten, pressed or discarded depending on the plant. Culinary seeds add crunch or oil; hard pits are removed. Toast aromatic seeds; strain unwanted seeds from purées. Follow species edibility—some seeds are not food. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 29.8 g
- Saturated Fat 4.47 g
- Trans Fat 0 g
- Monounsaturated Fat 10.4 g
- Polyunsaturated Fat 14.9 g
- Cholesterol 0 mg
- Sodium 5 mg
- Salt 0.01 g
- Total Carbohydrate 34.4 g
- Dietary Fibre 12 g
- Total Sugars 9.42 g
- Complex / starch 0.96 g
- Protein 16.3 g
- Water 15.5 g
- Energy 471 kcal
- Water 15.5 g
- Carbohydrates 34.4 g
- Protein 16.3 g
- Fat 29.8 g
- Saturated Fat 4.47 g
- Monounsaturated Fat 10.4 g
- Polyunsaturated Fat 14.9 g
- Omega-3 2.24 g
- Vitamins 42.2 mg
- Vitamin A 15 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 17.3 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 365 mg
- Major Minerals 363 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: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.24 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.3 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Sodium: 5 · Potassium: 294 · Calcium: 64 · Iron: 1.5 ·
Seeds concentrate oil and protein for germination energy.
History
Cooks bought prepped forms of red currant for speed while markets still sold whole produce, including named seeds portions.
Cooks bought prepped forms of red currant for speed while markets still sold whole produce, including named seeds portions.
Cold storage and transport made red currant a year-round kitchen staple in many regions, including named seeds portions.