Redcurrant ribes rubrum
The redcurrant is a deciduous shrub native to Western europe with yellow-green flowers which mature into the bright red berries. The fruit is a little sourer than that of the blackcurrant so is more popularly used for jams and jellies than as a fresh fruit. However, redcurrants are delicious when served with meat, particularly wild game. The fruit is popularly used in Scandinavia in juices, fruit soups and desserts and has been used traditionally for its medicinal properties.
Redcurrant nutritional information
| Nutrient | Amount/100g | RDA of nutrient |
| Water | 82.8 g | |
| Energy | 21 kcal | 2000kcal (women) 2500kcal (men) |
| Protein | 1.1 g | |
| Fat | trace | |
| Carbohydrate | 4.4 g | |
| Glucose | 1.7 g | |
| Fructose | 2.6 g | |
| Fibre | 3.4 g | |
| Folate (Folic Acid) | - |
200 micrograms |
| Vitamin C | 40 milligrams | 60 milligrams |
| Vitamin E | 0.1 milligrams | 4 milligrams (men) |
| 3 milligrams (women) | ||
| Potassium | 280 milligrams | 3500 milligrams |
| Iron | 1.2 milligrams | 8.7 milligrams (men) |
| 14.8 milligrams (women) |
Nutritional information from The Composition of Foods (5th Edition); Holland, Unwin, Buss
Recommended Daily Amount
as recommended by the Foods Standards Agency (UK)