Super source
Fibre
4.40 g · 16% DV target
A tart and translucent berry that provides a sharp acidic brightness to both sweet and savory dishes, redcurrants are notable for their high concentration of protective plant pigments.
Redcurrants are a significant source of vitamin C, containing approximately 41 mg per 100g in their raw form .45
These berries provide a medium antioxidant capacity, contributing between 10% and 16% of the recommended daily antioxidant intake through various polyphenols (plant compounds that protect cells from damage) .3
The fruit contains anthocyanins (the pigments responsible for its red color), which are rapidly absorbed by the body and can be detected in blood plasma within 30 minutes of consumption .8
While general berry consumption is linked to improved cholesterol levels, specific clinical trials on redcurrants are more limited than those for blackcurrants or cranberries .57
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.40 g · 16% DV target
6.02 g · 12% DV target
0.31 g · Top 10% of fruits
0.40 g · Top 25% of fruits
40.7 mg · 45% DV target
131 mg · Top 23% of fruits
Seasonality has not been estimated for this ingredient yet.
Keep on the stems until ready to use to prevent bruising.
Freeze in a single layer before bagging.
Perennial shrubs generally have low carbon footprints and require minimal tilling.
Unlike many other fruits, redcurrants have a high pectin content, making them naturally self-thickening when boiled with sugar for jellies or preserves.