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Whitecurrants, stewed without sugar

Whitecurrants are small berries. The figures here describe whitecurrants stewed with water and without added sugar. They provide carbohydrate, a small amount of protein, vitamin C and potassium. Per 100g, they contain 4.8g of carbohydrate, all of which is sugar, 1.1g of protein, 26mg of vitamin C and 250mg 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. Although no sugar is added during stewing, the fruit still contains naturally occurring sugars, which contribute to its total carbohydrate content. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

22 kcal

Energy

95 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

4.8g

of which sugars

4.8g

Protéines

1.1g

Sel

0g

Eau

86g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

0µg

Vitamine E

0.09mg

Vitamine C

26mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.1mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Calcium

18mg

Fer

0.8mg

Magnésium

11mg

Phosphorus

23mg

Potassium

250mg

Sodium

1mg

Zinc

0.2mg

Copper

0.12mg

Other types of whitecurrants

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whitecurrants, stewed with sugar

57 kcal

1g

Trace

–

Whitecurrants, raw

26 kcal

1.3g

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.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine