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
Epicoccum nigrum versicolor", "E. vulgare", "E. granulatum", "E. menispermi", and "E. neglectum". More recently, two distinct genotypes for "E. nigrum" have been identified with the combined use of DNA sequencing, morphology, physiology, and recombination factors. This indicates the existence of cryptic species, and a subsequent call to re-classify "E. nigrum" into more than one species. Epicoccum nigrum Epicoccum nigrum is a species of fungus, in the phylum Ascomycota. A plant pathogen and endophyte, it is a widespread fungus which produces coloured pigments that can be used as antifungal agents against other pathogenic fungi. The fluorescent stain, epicocconone is extracted from it. "Epicoccum