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FCDB ID 0042

Currants, black, raw

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Ribes nigrum L.

Currants, black, raw

Content per 100 g edible portion

Edible conversion factor 0.98
Component name Value Unit
Energy 258 kJ
Energy 62 kcal
Fat, total (total lipid) 0.3 g
  Fatty acids, saturated 0.03 g
Carbohydrate, available 10.6 g
  Sugars, total 7.5 g
Protein, total 1.2 g
Salt 0 g

Description of this food by LanguaL codes

A0143 A0455 A0629 A0671 A0707 A0732 A0833 A0994 A1226 A1279 B1192 C0167 E0150 F0003 G0003 H0003 J0003 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A01FN

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Content per 100 g edible portion

Edible conversion factor 0.98
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 258 00012
Energy ENERC kcal 62 00012
Protein, total [NCF:6.25] PROT g 1.2 00020
   Nitrogen, total NT g 0.2 00012
Fat, total (total lipid) [FACF:0.800] FAT g 0.3 00020
Carbohydrate, total CHOT g 16.4 00012
   Carbohydrate, available CHO g 10.6 00012
   Fibre, total dietary FIBT g 5.8 00006
Water WATER g 81.3 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.8 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00020
Vitamin B2, riboflavin RIBF mg 0.05 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 166 00020
Vitamin A VITA RE 7 00012
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 81 00002
Vitamin D VITD μg
Vitamin E VITE ATE 2.1 00012
   alpha - tocopherol TOCPHA mg 2.1 00004
Minerals        
Sodium NA mg 5 00020
Magnesium MG mg 19 00020
Phosphorus P mg 50 00020
Potassium K mg 306 00020
Calcium CA mg 45 00020
Iron FE mg 1.4 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 7.5 00012
   Fructose FRUS g 4.0 00054
   Glucose GLUS g 3.2 00054
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g 0.3 00054
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.03 00012
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g
   C 13:0 F13:0 g
   C 14:0 F14:0 g
   C 15:0 F15:0 g
   C 16:0 F16:0 g 0.03 00054
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0 00054
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 0.01 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 0.01 00054
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.10 00012
n-6 fatty acids FACN6 g 0.07 00012
   C 18:2, n-6 F18:2CN6 g 0.07 00054
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.03 00012
   C 18:3, n-3 F18:3CN3 g 0.03 00054
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

0042 Currants, black, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] FRUIT OR FRUIT PRODUCT (US CFR) [A0143]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
004 BERRIES AND OTHER SMALL FRUITS (FB) (CCPR) [A0671]
17 FRUITS (EFG) [A0707]
09 FRUIT AND FRUIT PRODUCTS (EUROCODE2) [A0732]
FRUIT OR FRUIT PRODUCT (EUROFIR) [A0833]
10000001 - FRUIT - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) [A0994]
0150000 - BERRIES AND SMALL FRUIT (EC) [A1226]
0900 FRUITS AND FRUIT JUICES (USDA SR) [A1279]
B. FOOD SOURCE [B1564] BLACK CURRANT [B1192]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT [C0167]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
N. FOOD CONTACT SURFACE [N0010] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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