Nutritional Data for 100 grams of CURRANTS; EUROPEAN BLACK, RAW

Mean value per 100.00 grams edible part;  2.0% refuse 
Portions:  1/2 C = 56.00 gm, 1 C = 112.00 gm
5.6% Cals from fat, 8.7% Cals from protein, 85.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   63.000     2.2%     2.9%
Protein                 Gms :    1.400     2.2%     2.8%
Total lipid (fat)       Gms :    0.410     0.4%     0.6%
Carbohydrate, by diff.  Gms :   15.380     3.3%     4.6%
Total saturated fat     Gms :    0.034     0.1%     0.1%
Ttl monounsaturated fat Gms :    0.058
Ttl polyunsaturated fat Gms :    0.179
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    2.000     0.4%     0.4%
Vitamin A               Re  :   23.000     2.3%     2.9%
Vitamin A               IU  :  230.000
Alpha tocopherol        Mg  :    1.000    10.0%    12.5%
Ascorbic acid           Mg  :  181.000   301.7%   301.7%
Thiamin                 Mg  :    0.050     3.3%     4.5%
Riboflavin              Mg  :    0.050     2.9%     3.8%
Niacin                  Mg  :    0.300     1.6%     2.0%
Vitamin B6              Mg  :    0.066     3.3%     4.1%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  322.000    16.1%    16.1%
Calcium                 Mg  :   55.000     6.9%     6.9%
Phosphorus              Mg  :   59.000     7.4%     7.4%
Magnesium               Mg  :   24.000     6.9%     8.6%
Iron                    Mg  :    1.540    15.4%    10.3%
Zinc                    Mg  :    0.270     1.8%     2.2%
Pantothenic acid        Mg  :    0.398     8.0%     8.0%
Copper                  Mg  :    0.086     4.3%     4.3%
Manganese               Mg  :    0.256     7.3%     7.3%
Ash                     Gms :    0.860
Water                   Gms :   81.960
Food energy             KJ  :  266.000
Palmitic acid (16:0)    Gms :    0.020
Stearic acid  (18:0)    Gms :    0.007
Palmitoleic acid(16:1)  Gms :    0.001
Oleic acid      (18:1)  Gms :    0.056
Linoleic acid (18:2/n6) Gms :    0.107     1.7%     2.2%
Linolenic acid(18:3/n3) Gms :    0.072     4.5%     6.0%