Currant nutrition: calories, carbs, GI, protein, fiber, fats
Currants, red and white, raw
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Currant
| Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high. | 25 (low) |
| Glycemic load | 3 (low) |
| Calories ⓘ Calories for selected serving | 56 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 10 grams |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 1 cup (112 grams) |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -4.2 (alkaline) |
| Oxalates ⓘ https://www.researchgate.net/publication/259133562 | 30 mg |
Currant calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 56 | |
| Calories in 1 cup | 63 | 112 g |
Currant Glycemic index (GI)
Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
Currant Glycemic load (GL)
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
126IU of 5,000IU
2.5%
Vitamin E:
0.3mg of 15mg
2%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
123mg of 90mg
137%
Vitamin B1:
0.12mg of 1mg
10%
Vitamin B2:
0.15mg of 1mg
12%
Vitamin B3:
0.3mg of 16mg
1.9%
Vitamin B5:
0.19mg of 5mg
3.8%
Vitamin B6:
0.21mg of 1mg
16%
Folate:
24µg of 400µg
6%
Vitamin B12:
0µg of 2µg
0%
Choline:
23mg of 550mg
4.1%
Vitamin K:
33µg of 120µg
28%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 3%
1.4 g of 50 g
1.4 g (3% of DV )
Fats:
Daily Value: 0%
0.2 g of 65 g
0.2 g (0% of DV )
Carbs:
Daily Value: 5%
13.8 g of 300 g
13.8 g (5% of DV )
Water:
Daily Value: 4%
84 g of 2,000 g
84 g (4% of DV )
Other:
0.7 g
0.7 g
Fat type information
Saturated Fat:
0.02 g
Monounsaturated Fat:
0.03 g
Polyunsaturated fat:
0.09 g
Carbohydrate type breakdown
Starch:
0 g
Sucrose:
0.61 g
Glucose:
3.2 g
Fructose:
3.5 g
Lactose:
0 g
Maltose:
0 g
Galactose:
0 g
Fiber content ratio for Currant
Sugar:
7.4 g
Fiber:
4.3 g
Other:
2.1 g
All nutrients for Currant per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 56kcal | 3% | 85% |
1.2 times more than Orange
|
| Protein | 1.4g | 3% | 82% |
2 times less than Broccoli
|
| Fats | 0.2g | 0% | 88% |
166.6 times less than Cheese
|
| Vitamin C | 41mg | 46% | 13% |
1.3 times less than Lemon
|
| Net carbs | 9.5g | N/A | 47% |
5.7 times less than Chocolate
|
| Carbs | 14g | 5% | 42% |
2 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 13mg | 3% | 77% |
10.8 times less than Almonds
|
| Calcium | 33mg | 3% | 42% |
3.8 times less than Milk
|
| Potassium | 275mg | 8% | 43% |
1.9 times more than Cucumber
|
| Iron | 1mg | 13% | 60% |
2.6 times less than Beef broiled
|
| Sugar | 7.4g | N/A | 44% |
1.2 times less than Coca-Cola
|
| Fiber | 4.3g | 17% | 20% |
1.8 times more than Orange
|
| Copper | 0.11mg | 12% | 49% |
1.3 times less than Shiitake
|
| Zinc | 0.23mg | 2% | 83% |
27.4 times less than Beef broiled
|
| Phosphorus | 44mg | 6% | 79% |
4.1 times less than Chicken meat
|
| Sodium | 1mg | 0% | 98% |
490 times less than White Bread
|
| Vitamin A | 2µg | 0% | 68% | |
| Vitamin E | 0.1mg | 1% | 86% |
14.6 times less than Kiwi
|
| Manganese | 0.19mg | 8% | 53% | |
| Selenium | 0.6µg | 1% | 88% | |
| Vitamin B1 | 0.04mg | 3% | 78% |
6.7 times less than Pea raw
|
| Vitamin B2 | 0.05mg | 4% | 81% |
2.6 times less than Avocado
|
| Vitamin B3 | 0.1mg | 1% | 92% |
95.7 times less than Turkey meat
|
| Vitamin B5 | 0.06mg | 1% | 92% |
17.7 times less than Sunflower seeds
|
| Vitamin B6 | 0.07mg | 5% | 73% |
1.7 times less than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 11µg | 9% | 50% |
9.2 times less than Broccoli
|
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Folate | 8µg | 2% | 68% |
7.6 times less than Brussels sprouts
|
| Choline | 7.6mg | 1% | 89% | |
| Saturated Fat | 0.02g | 0% | 92% |
346.8 times less than Beef broiled
|
| Monounsaturated Fat | 0.03g | N/A | 87% |
350 times less than Avocado
|
| Polyunsaturated fat | 0.09g | N/A | 86% |
536.1 times less than Walnut
|
| Fructose | 3.5g | 4% | 82% |
1.7 times less than Apple
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 56
% Daily Value*
0.31%
Total Fat
0.2g
0.08%
Saturated Fat 0.02g
0
Trans Fat
0g
0
Cholesterol 0mg
0.04%
Sodium 1mg
4.6%
Total Carbohydrate
14g
17%
Dietary Fiber
4.3g
Total Sugars 0g
Includes ? g Added Sugars
Protein
1.4g
Vitamin D
0mcg
0
Calcium
33mg
3.3%
Iron
1mg
13%
Potassium
275mg
8.1%
*
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
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
Currant nutrition infographic
Infographic link
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.