Currant

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 Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
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