United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09083, Currants, european black, raw
heading Nutrient Unit
Value per 100 g

cup 112g
Proximates Water g 81.96 91.80
Proximates Energy kcal 63 71
Proximates Protein g 1.40 1.57
Proximates Total lipid (fat) g 0.41 0.46
Proximates Carbohydrate, by difference g 15.38 17.23
Minerals Calcium, Ca mg 55 62
Minerals Iron, Fe mg 1.54 1.72
Minerals Magnesium, Mg mg 24 27
Minerals Phosphorus, P mg 59 66
Minerals Potassium, K mg 322 361
Minerals Sodium, Na mg 2 2
Minerals Zinc, Zn mg 0.27 0.30
Vitamins Vitamin C, total ascorbic acid mg 181.0 202.7
Vitamins Thiamin mg 0.050 0.056
Vitamins Riboflavin mg 0.050 0.056
Vitamins Niacin mg 0.300 0.336
Vitamins Vitamin B-6 mg 0.066 0.074
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 12 13
Vitamins Vitamin A, IU IU 230 258
Vitamins Vitamin E (alpha-tocopherol) mg 1.00 1.12
Lipids Fatty acids, total saturated g 0.034 0.038
Lipids Fatty acids, total monounsaturated g 0.058 0.065
Lipids Fatty acids, total polyunsaturated g 0.179 0.200
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0