Currants are the vitamin C stars among berry fruits, especially black currant. But beyond that, the little fruits have many good qualities. They are an absolutely healthy pleasure, no matter if black, red, pink or white.

Currants are rich in fruit acids such as citric and malic acid; they have lots of fiber and minerals and vitamins - especially the black currant. It is even the most nutritionally valuable berry fruit - a real local superfood. With 177 milligrams of vitamin C per 100 grams, it has five times the amount of red currant, compared to nearly four times as much vitamin A.

sugars in g/100g*
fructose sucrose glucose fructose total**
3,07 0,69 1,42 3,42

Good to know

Why are currants called currants anyway? The berries grow especially well in Greece and, in the 13th and 14th century, were known as raisins de Courantz or raisins from Corinth – hence currant! In Germany, these berries are known as Johannisbeeren after St. John, whose name day is celebrated on June 24 about the time the berries are ripe.

For individuals with an average tolerance about 30g makes a good test.

*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.

source: BZfE,