United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09084, Currants, red and white, raw
heading Nutrient Unit
Value per 100 g

cup 112 g
Proximates Water g 83.95 94.02
Proximates Energy kcal 56 63
Proximates Protein g 1.40 1.57
Proximates Total lipid (fat) g 0.20 0.22
Proximates Carbohydrate, by difference g 13.80 15.46
Proximates Fiber, total dietary g 4.3 4.8
Proximates Sugars, total g 7.37 8.25
Minerals Calcium, Ca mg 33 37
Minerals Iron, Fe mg 1.00 1.12
Minerals Magnesium, Mg mg 13 15
Minerals Phosphorus, P mg 44 49
Minerals Potassium, K mg 275 308
Minerals Sodium, Na mg 1 1
Minerals Zinc, Zn mg 0.23 0.26
Vitamins Vitamin C, total ascorbic acid mg 41.0 45.9
Vitamins Thiamin mg 0.040 0.045
Vitamins Riboflavin mg 0.050 0.056
Vitamins Niacin mg 0.100 0.112
Vitamins Vitamin B-6 mg 0.070 0.078
Vitamins Folate, DFE µg 8 9
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 2 2
Vitamins Vitamin A, IU IU 42 47
Vitamins Vitamin E (alpha-tocopherol) mg 0.10 0.11
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 11.0 12.3
Lipids Fatty acids, total saturated g 0.017 0.019
Lipids Fatty acids, total monounsaturated g 0.028 0.031
Lipids Fatty acids, total polyunsaturated g 0.088 0.099
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0