The currant is a soft fruit and is botanically classified as a member of the Grossulariaceae family.
The small, round berry cannot be kept fresh for long. Therefore, it is cultivated in Switzerland almost exclusively for the fresh food market. In addition to the well-known red currant, there are also white currants and black currants (Cassis). Wild currant varieties have migrated from Asia and the Mediterranean to our part of Europe. The first currant shrubs were planted in monastery gardens in the 14th century and today they can be found in many home and garden plots.
Season: From June to September
Nutritional Value Tableper 100 g edible portion
|45 kcal||Protein 1.1 g||Sodium 3 mg||B1 0.04 mg|
|188 KJ||Fat 0.5 g||Potassium 280 mg||B2 0.06 mg|
|Carbohydrates 5 g||Calcium 36 mg||B6 0.06 mg|
|Dietary fibres 8.2 g||Phosphorus 30 mg||C 40 mg|
|Magnesium 13 mg||E 0.1 mg|
Energy: 45 kcal, 188 KJ
Nutrients: Protein 1.1 g, Fat 0.5 g, Carbohydrates 5 g, Dietary fibres 8.2 g
Minerals: Sodium 3 mg, Potassium 280 mg, Calcium 36 mg, Phosphorus 30 mg, Magnesium 13 mg
Vitamins: B1 0.04 mg, B2 0.06 mg, B6 0.06 mg, C 40 mg, E 0.1 mg
Did you know...?
The currant contains lots of vitamin C, potassium and secondary plant substances. Black currant (Cassis) is one of the fruits with the most vitamin C.
1 portion a day corresponds to:
120 grams of currant berries