Scientific Name: Ribes rubrum
Currant (Ribes rubrum) belongs to the Grossulariaceae family. Currants are also called redcurrants, or grosellas in Hispanic culture. Currant fruits are borne on both long and short stems that are one year or older. Currant shrubs lacks spines or thorns. The juicy berries have a sweet to sour flavor. The berries of currants are often used in jams or jellies. They can also be eaten dried or fresh.
Currants are rich in vitamin C (46% daily value [DV]). Vitamin C is an antioxidant that is important for the immune system. Antioxidants, such as vitamin C, may also play a pivotal role in protecting cells from oxidative damage caused by free radicals. Vitamin C is necessary for maintaining healthy skin. It is involved in the production of collagen, an important component in connective tissues.
Besides vitamin C, currants are high in many other important nutrients. Currants have a high amount of dietary fiber (15% DV). Dietary fiber slows the absorption of sugar and helps improve blood sugar levels. Eating foods high in dietary fiber can also relieve constipation. Currants also contain vitamin K (9% DV), a critical vitamin for blood clotting and bone development.