Blackcurrant name is derived from "Ribes nigrum") and similar fruit syrups and juices. Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Per 100 g serving providing 63 kilocalories, the raw fruit has high vitamin C content (218% of the Daily Value, DV) and moderate levels of iron and manganese (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table). Polyphenol phytochemicals present in the fruit, seeds and leaves, are being investigated for their potential biological activities. Major anthocyanins in blackcurrant pomace are delphinidin-3-"O"-glucoside, delphinidin-3-"O"-rutinoside, cyanidin-3-"O"-glucoside, and cyanidin-3-"O"-rutinoside, which are retained in
Ribes speciosum leathery leaves are shallowly divided into several lobes and are mostly hairless, the upper surfaces dark green and shiny. The inflorescence is a solitary flower or raceme of up to four flowers. The flower is a tube made up of the gland-studded scarlet sepals with the four red petals inside. The red stamens and stigmas protrude far from the mouth of the flower, each measuring up to 4 centimeters (1.6 inches) long. The fruit is a red-orange berry about a centimeter (0.4 inch) long, is covered densely in glandular bristles. "Ribes speciosum" is cultivated as an ornamental plant for use