per 100 grams
Carbohydrates 13.8 g
Proteins 1.4 g
Fats 0.2 g
Water 84 g
Fiber 4.3 grams
Trans Fats 0 ug
Ash 0.7 grams

Red And White Currants

56 Calories per 100g

Redcurrants, scientifically known as “Ribes rubrum”, are a type of berry native to Europe and parts of North America. They are a small, round berry usually measuring around 0.5 inches or 1 centimetre in size, with a dark-reddish colour. Redcurrants are the most common type of currant berries, but there is also a white variety. Whitecurrants, scientifically known as “Ribes sativum”, are less common, though they are starting to become more popular. Whitecurrants resemble redcurrants, though they appear ivory-white in colour and smaller in size. They have a unique sweet and tangy flavour.

Redcurrants and whitecurrants are a member of the Ribes family – a group of shrubs native to the Northern Hemisphere. They are related to more well-known fruits, such as blackberries and raspberries. All members of the Ribes family share certain characteristics, such as an edible fruit and small leaves that grow in opposite directions from one another. Other members of this family are also referred to by their traditional English names such as jostaberries, gooseberries, and currants.

Unlike other members of the Ribes family, red and white currants do not have a protective outer layer, allowing them to be eaten raw or cooked without the need for peeling. This makes currants an excellent addition to a variety of dishes, as they can be used in sweet and savory recipes. They are popular in jams, jellies, pies, puddings and compotes. Redcurrants and whitecurrants can also be cooked down into sauces or dried and processed into currant flour.

Redcurrants and whitecurrants are highly nutritious, as they are a good source of vitamins and minerals such as vitamin C, potassium, manganese and iron. They are also an excellent source of dietary fibre and antioxidants. They have a low GI so they don’t cause spikes in blood sugar levels and are a good choice for diabetic diets. However, they do contain a small amount of calories so they should be consumed in moderation.

Redcurrants and whitecurrants are a versatile fruit and can be used in both sweet and savoury recipes. For sweet dishes, they can be used to make cakes, crumbles, tarts and jams. The tartness of the fruit also works well in savoury dishes, especially when combined with meats such as pork, chicken or game meats. Redcurrants and whitecurrants can also be added to salads for an extra burst of flavour.

Red and white currants are easy to grow and are a great addition to any garden. They require minimal care and can be grown in partial shade. They prefer acid soils with a moderate amount of organic matter and should be mulched to retain moisture during the growing season. They are also self-fertile, meaning that only one plant is needed to produce a crop.

Overall, redcurrants and whitecurrants are a nutritious and versatile fruit that can be used in both sweet and savoury dishes. They are easy to grow and require minimal care – making them a great addition to any garden. Whether you choose to enjoy them raw, cooked or processed into jam or compote, they will undoubtedly add a unique, sweet and tangy flavour to whatever recipe you choose.