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Currant nutrition chart, glycemic index and rich nutrients

Currants, red and white, raw
*all the values are displayed for the amount of 100 grams

What is Currant rich in: TOP 5 nutrients.

Currant
richer than 87% foods
richer than 80% foods
Rich in Carbs
richer than 58% foods
richer than 58% foods
richer than 57% foods
87% Vitamin C
80% Fiber
58% Carbs
58% Calcium
57% Potassium
Explanation: This food contains more Vitamin C than 87% of foods. More importantly, although there are several foods (13%) which contain more Vitamin C, this food itself is rich in Vitamin C more than it is in any other nutrient. Similarly it is relatively rich in Fiber, Carbs, Calcium and Potassium

Currant Glycemic index (GI)

25
Similar food data
45 Cranberry Cranberry
25 Blackberry Blackberry
15 Gooseberry Gooseberry

Check out similar food or compare with current

Macronutrients chart

Protein:
Daily Value: 3%
1.4 g of 50 g
3%
Fats:
Daily Value: 0%
0.2 g of 65 g
0%
Carbs:
Daily Value: 5%
13.8 g of 300 g
5%
Water:
Daily Value: 4%
83.95 g of 2,000 g
4%
Other:
0.65 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories 56
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 1mg
5%
TotalCarbohydrate 14g
16%
Dietary Fiber 4g
Total Sugars 7g
Includes 1g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 33mg 3%

Iron 1mg 6%

Potassium 275mg 8%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
High level of Cholesterol may be dangerous for your health, especially if you suffer from cardio-vascular deseases.
No Trans Fats
ok
details
Trans fats tend to increase risk of coronary heart disease according to various studies. The National Academy of Sciences (NAS) states that trans fats increase levels of LDL and decrease levels of HDL. According to NAS trans fatty acid consumption should be as low as possible while consuming a nutritionally adequate diet.
Low in Saturated Fats
ok
details
Dietary Guidelines for Americans 2015-2020 recommends using less than 10 percent of calories from saturated fats link
Low in Sodium
ok
details
Extensive usage of sodium is not recommended for the people suffering from hypertonia.
Low in Sugars
ok
details
Using too much sugars can lead to weight gain or diabetes.

Mineral coverage chart

Calcium: 33 mg of 1,000 mg 3%
Iron: 1 mg of 18 mg 6%
Magnesium: 13 mg of 400 mg 3%
Phosphorus: 44 mg of 1,000 mg 4%
Potassium: 275 mg of 3,500 mg 8%
Sodium: 1 mg of 2,400 mg 0%
Zinc: 0.23 mg of 15 mg 2%
Copper: 0.107 mg of 2 mg 5%
Manganese: 0.186 mg of 2 mg 9%
Selenium: 0.6 µg of 70 µg 1%
Choline: 7.6 mg of 550 mg 1%

Mineral chart - relative view

Calcium
33 mg
TOP 42%
Potassium
275 mg
TOP 43%
Copper
0.107 mg
TOP 49%
Manganese
0.186 mg
TOP 53%
Iron
1 mg
TOP 60%
Magnesium
13 mg
TOP 77%
Phosphorus
44 mg
TOP 79%
Zinc
0.23 mg
TOP 83%
Selenium
0.6 mg
TOP 88%
Choline
7.6 mg
TOP 89%
Sodium
1 mg
TOP 98%

Vitamin coverage chart

Vitamin A: 42 IU of 5,000 IU 1%
Vitamin E : 0.1 mg of 20 mg 0%
Vitamin D: 0 IU of 400 IU 0%
Vitamin C: 41 mg of 60 mg 68%
Vitamin B1: 0.04 mg of 2 mg 3%
Vitamin B2: 0.05 mg of 2 mg 3%
Vitamin B3: 0.1 mg of 20 mg 1%
Vitamin B5: 0.064 mg of 10 mg 1%
Vitamin B6: 0.07 mg of 2 mg 4%
Vitamin B12: 0 µg of 6 µg 0%
Vitamin K: 11 µg of 80 µg 14%
Folic acid (B9): 0 µg of 400 µg 0%

Vitamin chart - relative view

Vitamin C
41 µg
TOP 13%
Vitamin K
11 µg
TOP 50%
Vitamin A
42 µg
TOP 51%
Vitamin B6
0.07 µg
TOP 73%
Vitamin B1
0.04 µg
TOP 78%
Vitamin B2
0.05 µg
TOP 81%
Vitamin E
0.1 µg
TOP 86%
Vitamin B5
0.064 µg
TOP 92%
Vitamin B3
0.1 µg
TOP 92%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Folic acid (B9)
0 µg
TOP 100%

Fat type information

Saturated Fat: 0.017 g
Monounsaturated Fat: 0.028 g
Polyunsaturated fat: 0.088 g
The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.