Currants, red and white

Nutrient	Value	% DV
Energy
Energy (kcal)	56 kcal
Energy (kJ)	234 specific_gravity
Minerals
Calcium, Ca	33 mg	3%
Potassium, K	275 mg	8%
Zinc, Zn	0.23 mg	2%
Iron, Fe	1 mg	6%
Sodium, Na	1 mg	0%
Magnesium, Mg	13 mg	3%
Phosphorus, P	44 mg	4%
Copper, Cu	0.107 mg	5%
Manganese, Mn	0.186 mg	9%
Selenium, Se	0.6 ug	1%
Fibers
Fiber, total dietary	4.3 g	17%
Protein
Protein	1.4 g	3%
Carbohydrates
Sugars, total including NLEA	7.37 g
Carbohydrate, by difference	13.8 g	5%
Fructose	3.53 g
Sucrose	0.61 g
Glucose (dextrose)	3.22 g
Fats
Total lipid (fat)	0.2 g	0%
Saturated fats
Fatty acids, total saturated	0.017 g	0%
16:0	0.01 g
18:0	0.003 g
Monounsaturated fats
Fatty acids, total monounsaturated	0.028 g
18:1	0.028 g
16:1	0.001 g
Polyunsaturated fats
Omega 3 (total)	0.035 g	3%
Fatty acids, total polyunsaturated	0.088 g
18:2	0.053 g
18:3	0.035 g
Vitamins
Vitamin A, IU	42 iu	1%
Vitamin K (phylloquinone)	11 ug	14%
Folate, total	8 ug	2%
Vitamin E (alpha-tocopherol)	0.1 mg	0%
Vitamin B-6	0.07 mg	4%
Vitamin C, total ascorbic acid	41 mg	68%
Vitamin A, RAE	2 ug
Carotene, beta	25 ug
Lutein + zeaxanthin	47 ug
Folate, DFE	8 ug	2%
Choline, total	7.6 mg	1%
Folate, food	8 ug	2%
Niacin	0.1 mg	1%
Pantothenic acid	0.064 mg	1%
Thiamin	0.04 mg	3%
Riboflavin	0.05 mg	3%
General
Water	83.95 g	4%
Ash	0.66 g

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov