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The white currant (whitecurrant), sometimes called the pink or yellow currant, is a member of the genus Ribes. The flowers are a pale yellow-green, maturing into translucent berries with a pink to white hue or fully translucent with a greenish tinge.

White and red

White currant berries are a bit smaller and sweeter than red currants. They are sometimes used to make “pink” jams and jellies (a mixture of white and red). The white currant is actually an albino cultivar of the red currant but is marketed as a different fruit.

Culinary uses

White currants are rarely specified in savory cooking recipes compared with their red counterparts. They are often served raw and provide a sweetly tart flavor. White currant preserves, jellies, wines and syrups are also marketed. In particular, white currants are the classic ingredient in the highly rarefied Bar-le-duc or Lorraine jelly although preparations made of red currants can also be found.

Other information

Currant bushes do best in partial to full sunlight. They are relatively low-maintenance plants, and can also be used as ornamentation. They are a good source of vitamins B1 and C, and are rich in iron, copper and manganese.

Currants, red and white, raw
Nutritional value per 100 g (3.5 oz)
Energy 234 kJ (56 kcal)
Carbohydrates 13.8 g
Fat 0.2 g
Protein 1.4 g
Thiamine (vit. B1) 0.04 mg (3%)
Riboflavin (vit. B2) 0.05 mg (4%)
Niacin (vit. B3) 0.1 mg (1%)
Pantothenic acid (B5) 0.064 mg (1%)
Vitamin B6 0.07 mg (5%)
Vitamin C 41 mg (49%)
Calcium 33 mg (3%)
Iron 1 mg (8%)
Magnesium 13 mg (4%)
Phosphorus 44 mg (6%)
Potassium 275 mg (6%)
Zinc 0.23 mg (2%)
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Written on June 20th, 2012 , Fruits Tags:

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