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Table 3. Nutritional composition of raw currant, gooseberry, apple, strawberry and orange fruit (per 100-g edible portion).2
| Fruit | Water (%) | Caloriesy | Protein (g) | Fat (g) | Carbohydrate (g) | Vitamins | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| A (I.U.)x | B1 (mg) | B2 (mg) | Niacin (mg) | C (mg) | ||||||
| Black currant | 81.96 | 63 | 1.4 | 0.41 | 15.38 | 230 | 0.05 | 0.05 | 0.3 | 181 |
| Red currant | 83.95 | 56 | 1.4 | 0.2 | 13.8 | 120 | 0.04 | 0.05 | 0.1 | 41 |
| Gooseberry | 87.87 | 44 | 0.88 | 0.58 | 10.18 | 290 | 0.04 | 0.03 | 0.3 | 27.7 |
| Apple | 83.93 | 59 | 0.19 | 0.36 | 15.25 | 90 | 0.017 | 0.014 | 0.077 | 5.7 |
| Strawberry | 91.57 | 30 | 0.61 | 0.37 | 7.02 | 27 | 0.02 | 0.066 | 0.230 | 56.7 |
| Orange | 82.3 | 40 | 1.3 | 0.3 | 15.5 | 250 | 0.10 | 0.05 | 0.5 | 71 |
2Source: U.S. Department of Agriculture, National Agriculture Library (2002).3Food calorie - 1000 g calories of heat.4I.U. - international units; 28.35 g - 28,350 mg - 1.0 oz.
Black currants are high in anthocyanins, total phenolics and antioxidant capacity (Moyer et al., 2002a, 2002b).