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Blackcurrants, stewed without sugar

Blackcurrants stewed without sugar are blackcurrant fruit cooked with water, with no sugar added. They provide carbohydrate and several vitamins and minerals, notably vitamin C and potassium. Per 100g, this preparation contains 5.6g of carbohydrate, 130mg of vitamin C and 320mg of potassium, and provides 103 kJ of energy.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Potassium contributes to normal muscle and nerve function. Although no sugar is added during cooking, the fruit still contains naturally occurring sugars, which account for all the carbohydrate shown in the supplied data. Fat and saturated fat are present only in trace amounts. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

24 kcal

Energy

103 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

5.6g

of which sugars

5.6g

Protéines

0.8g

Sel

0.01g

Alcool

0g

Eau

81g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

14µg

Vitamine D

0µg

Vitamine E

0.83mg

Vitamine C

130mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.2mg

Vitamine B6

0.05mg

Vitamine B12

0µg

Calcium

51mg

Fer

1.1mg

Magnésium

14mg

Phosphorus

36mg

Potassium

320mg

Sodium

2mg

Zinc

0.3mg

Copper

0.12mg

Other types of blackcurrants

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackcurrants, stewed with sugar

58 kcal

0.7g

Trace

2.8g

Blackcurrants, raw

28 kcal

0.9g

Trace

–

Blackcurrants, canned in juice, whole contents

31 kcal

0.8g

Trace

–

Blackcurrants, canned in syrup, whole contents

72 kcal

0.7g

Trace

–

About these figures

Values are per 100g of the food as described (Calculated from 700g fruit, 210g water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine