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 (a of 0.99 to 0.97), growth is optimized at water vapour saturation. "Epicoccum nigrum" produces a variety of biomedically and industrially useful metabolites, including important antifungal agents and pigments, including: flavipin, epicorazines A and B, epirodin, epicocconone, and a variety of carotenoid pigments. "Epicoccum nigrum" has also been utilized in the biosynthetic manufacture of silver- and gold nanoparticles. A highly robust and ubiquitous fungus, "E. nigrum" has an almost global spread, occurring in the Americas, Asia, and Europe. Spores of "E. nigrum" have been cultured from a variety of environments, predominantly soil (i.e. peat, forest floor, raw humus, compost, tundra,