Oraganic Food Ingredients; high vitamin C; Beauty effect, Black
currant powder; antioxitant factors
The blackcurrant (Ribes nigrum) is a woody shrub in the family
Grossulariaceae grown for its piquant berries. It is native to
temperate parts of central and northern Europe and northern Asia
where it prefers damp fertile soils and is widely cultivated both
commercially and domestically.
Usages and Functions
The fruit of blackcurrants can be eaten raw, but it has a strong,
tart flavour. It can be made into jams and jellies which set
readily because of the fruit's high content of pectin and acid.
For culinary use, the fruit is usually cooked with sugar to produce
a purée, which can then be passed through muslin to separate the
juice. The purée can be used to make blackcurrant preserves and be
included in cheesecakes, yogurt, ice cream, desserts, sorbets and
many other sweet dishes.
The juice forms the basis for various popular cordials, juice
drinks, juices and smoothies. Typically blended with apple or other
red fruits, it is also mixed with pomegranate and grape juice.
Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and
0.4% fat (table).
Per 100 g serving providing 63 kilocalories, the raw fruit has high
vitamin C content (218% of the Daily Value, DV) and moderate levels
of iron and manganese (12% DV each). Other nutrients are present in
negligible amounts (less than 10% DV, table).
Packaging & Shipping