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Redcurrants, raw

Redcurrants are small berries eaten as fruit. The figures here describe raw, whole redcurrants with the stalks removed. They provide carbohydrate, mainly in the form of naturally occurring sugars, along with vitamin C and potassium. Per 100g, they contain 4.4g of carbohydrate, 4.4g of sugars, 40mg of vitamin C and 280mg of potassium.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Potassium contributes to normal muscle and nerve function. Raw redcurrants contain only trace amounts of fat and little salt. The sugars listed are naturally present in the whole fruit, rather than added sugars. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

21 kcal

Energy

89 kJ

Graisse

Trace

Carbohydrate

4.4g

of which sugars

4.4g

Protéines

1.1g

Sel

0.01g

Eau

83g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamine D

0µg

Vitamine E

0.1mg

Vitamine C

40mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.1mg

Vitamine B6

0.05mg

Vitamine B12

0µg

Calcium

36mg

Fer

1.2mg

Magnésium

13mg

Phosphorus

30mg

Potassium

280mg

Sodium

2mg

Zinc

0.2mg

Copper

0.12mg

Other types of redcurrants

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Redcurrants, stewed with sugar

53 kcal

0.9g

Trace

–

Redcurrants, stewed without sugar

17 kcal

0.9g

Trace

–

About these figures

Values are per 100g of the food as described (Whole fruit, stalks removed). "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.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine