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 sanchezii x 5mm and covered with simple hairs long. The fruit strongly resupinate. La Libertad. It replaces widespread "R. colandina" on the eastern slopes of the Cordillera Oriental and forms dense stands at the upper limit of the cloud forest at the Abra CallaCalla, where it is one of the most abundant shrub species. Ribes sanchezii Ribes sanchezii is a species of currant, named after Peruvian botanist Isidoro Sánchez Vega of Cajamarca. This species of "Ribes" is distinct form both "R. andicola" and "R. colandina" because of its ovate to elliptical leaves with a very poorly developed lateral lobe and its