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 or sauteed and eaten with Ugali (a corn {maize} meal product). In the rest of Kenya, "S. nigrum" (Managu) is eaten in a similar way. In India, the berries are casually grown and eaten, but not cultivated for commercial use. In South India, the leaves and berries are routinely consumed as food after cooking with tamarind, onion, and cumin seeds. The berries are referred to as "fragrant tomato". Although not very popular across much of its growing region, the fruit and dish are common in Tamil Nadu (மணித்தக்காளி in Tamil), Kerala, southern Andhra Pradesh, and southern Karnataka. In Ethiopia, the