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 food since early times, and the fruit was recorded as a famine food in 15th-century China. Despite toxicity issues with some forms, the ripe berries and boiled leaves of edible strains are eaten. The thoroughly boiled leaves — although strong and slightly bitter flavoured — are used like spinach as horta and in fataya pies and quiches. The ripe black berries are described as sweet and salty, with hints of liquorice and melon. In Kenya, among the Abagusii, "S. nigrum" (Rinagu- singular; Amanagu- plural) is a vegetable delicacy which when blanched and sauteed or boiled to soften and then salted