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 alpinum brownish grey and eventually starts to flake off. The buds are scattered, compressed and light green to white. The leaves are palmate. The upper side of the leaves are dark green with scattered hair, while the bottom is light green. The male and female flowers are on distinct specimens. Both kinds of flowers are organized in clusters in the corners of the leaves, where the male's are the longest. The individual flowers are small and greenish-yellow. The fruit is red, clear and resembles a redcurrant, but has an insipid taste. The seeds germinate readily. Ribes alpinum Ribes alpinum, known as