Nutritional Data for 100 grams of CURRANTS; RED AND WHITE, RAW

Mean value per 100.00 grams edible part;  2.0% refuse 
Portions:  1/2 C = 56.00 gm, 1 C = 112.00 gm
3.1% Cals from fat, 9.8% Cals from protein, 87.1% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   56.000     1.9%     2.5%
Protein                 Gms :    1.400     2.2%     2.8%
Total lipid (fat)       Gms :    0.200     0.2%     0.3%
Carbohydrate, by diff.  Gms :   13.800     2.9%     4.1%
Total saturated fat     Gms :    0.017     0.1%     0.1%
Ttl monounsaturated fat Gms :    0.028
Ttl polyunsaturated fat Gms :    0.088
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    1.000     0.2%     0.2%
Total dietary fiber     Gms :    4.300    17.2%    17.2%
Vitamin A               Re  :   12.000     1.2%     1.5%
Vitamin A               IU  :  120.000
Alpha tocopherol        Mg  :    0.100     1.0%     1.2%
Ascorbic acid           Mg  :   41.000    68.3%    68.3%
Thiamin                 Mg  :    0.040     2.7%     3.6%
Riboflavin              Mg  :    0.050     2.9%     3.8%
Niacin                  Mg  :    0.100     0.5%     0.7%
Vitamin B6              Mg  :    0.070     3.5%     4.4%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  275.000    13.8%    13.8%
Calcium                 Mg  :   33.000     4.1%     4.1%
Phosphorus              Mg  :   44.000     5.5%     5.5%
Magnesium               Mg  :   13.000     3.7%     4.6%
Iron                    Mg  :    1.000    10.0%     6.7%
Zinc                    Mg  :    0.230     1.5%     1.9%
Pantothenic acid        Mg  :    0.064     1.3%     1.3%
Copper                  Mg  :    0.107     5.3%     5.3%
Manganese               Mg  :    0.186     5.3%     5.3%
Ash                     Gms :    0.660
Water                   Gms :   83.950
Food energy             KJ  :  234.000
Palmitic acid (16:0)    Gms :    0.010
Stearic acid  (18:0)    Gms :    0.003
Palmitoleic acid(16:1)  Gms :    0.001
Oleic acid      (18:1)  Gms :    0.028
Linoleic acid (18:2/n6) Gms :    0.053     0.8%     1.1%
Linolenic acid(18:3/n3) Gms :    0.035     2.2%     2.9%


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