Black Currant Nutrition

Scientific Name: Ribes nigrum

Order: Saxifragales

Family: Grossulariaceae

Black currants (Ribes nigrum) are native to central and northern Europe and northern Asia. Black currants are berries that contain translucent pulp with red or green tones and a bittersweet taste. They have black peels and grow in clusters. They contain vitamins, minerals, and antioxidants which provide many health benefits. Black currants are a rich source of vitamin C. An amount of 100 g of black currants contains 181 mg of vitamin C (302% daily value [DV]). The high content of vitamin C makes them delicious and healthy fruits. Vitamin C has many important biological functions in the body. It acts as an antioxidant that helps to reduce damage to tissues caused by harmful free radicals. It has a role in enhancing the immune system, as well as protecting the body against infections and the common cold. It also plays a role in making collagen, which is essential for healthy skin. Black currants have many other antioxidants that help strengthen the body's immune system. They are high in potassium (9% DV) which can help lower blood pressure. Manganese (13% DV) in black currants is an essential mineral that helps balance and control blood sugar. Black currants can be eaten raw, but are often used to make jams, preserves, syrups, or in cooked savory dishes.