Whitecurrant ribes sanguineum
The white currant is native to Northern Europe, particularly popular in France, and is the sweetest of all the currants, making it a popular choice for eating fresh. The berries are juicy, with a sweet to tart flavor. The berries of the white currant are most often used for desserts, summer salads and soups, succulent sauces for poultry or pork, sweet or tart jams or sorbets, and eaten fresh, out of hand, since they have a sweeter taste.
Redcurrant nutritional information
| Nutrient | Amount/100g | RDA of nutrient |
| Water | 83.3 g | |
| Energy | 26 kcal | 2000kcal (women) 2500kcal (men) |
| Protein | 1.3 g | |
| Fat | trace | |
| Carbohydrate | 5.6 g | |
| Glucose | 2.4 g | |
| Fructose | 2.3 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 | 290 milligrams | 3500 milligrams |
| Iron | 0.9 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)