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
Solanum nigrum in the unripe green berries, and immature fruit should be treated as toxic. Most cases of suspected poisoning are due to consumption of leaves or unripe fruit. There are ethnobotanical accounts of "S. nigrum" leaves and shoots being boiled as a vegetable with the cooking water being discarded and replaced several times to remove toxins. Some of the uses ascribed to "S. nigrum" in literature may actually apply to other black nightshade species within the same species complex, and proper species identification is essential for food and medicinal uses (See "Taxonomy" section). "S. nigrum" has been widely used as a