United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  09085, Currants, zante, dried
heading Nutrient Unit
Value per 100 g

cup 144 g
Proximates Water g 17.60 25.34
Proximates Energy kcal 290 418
Proximates Protein g 3.43 4.94
Proximates Total lipid (fat) g 0.22 0.32
Proximates Carbohydrate, by difference g 76.98 110.85
Proximates Fiber, total dietary a g 4.4 6.3
Proximates Sugars, total g 62.28 89.68
Minerals Calcium, Ca mg 88 127
Minerals Iron, Fe mg 1.88 2.71
Minerals Magnesium, Mg mg 36 52
Minerals Phosphorus, P mg 99 143
Minerals Potassium, K mg 777 1119
Minerals Sodium, Na mg 43 62
Minerals Zinc, Zn mg 0.37 0.53
Vitamins Vitamin C, total ascorbic acid mg 4.7 6.8
Vitamins Thiamin mg 0.160 0.230
Vitamins Riboflavin mg 0.142 0.204
Vitamins Niacin mg 1.615 2.326
Vitamins Vitamin B-6 mg 0.296 0.426
Vitamins Folate, DFE µg 10 14
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 4 6
Vitamins Vitamin A, IU IU 73 105
Vitamins Vitamin E (alpha-tocopherol) mg 0.11 0.16
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 3.3 4.8
Lipids Fatty acids, total saturated g 0.085 0.122
Lipids Fatty acids, total monounsaturated g 0.021 0.030
Lipids Fatty acids, total polyunsaturated g 0.047 0.068
Lipids Fatty acids, total trans g 0.001 0.001
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0

Footnotes
a  Total dietary fiber determined by AOAC 2009.01 (McCleary Method)