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 surfaces hairy or hairless; petiole long with a winged upper portion. The flowers have petals greenish to whitish, recurved when aged and surround prominent bright yellow anthers. The berry is mostly in diam., dull black or purple-black. In India, another strain is found with berries that turn red when ripe. Sometimes "S. nigrum" is confused for the more toxic deadly nightshade, "Atropa belladonna", in a different Solanaceae genus altogether. A comparison of the fruit shows that the black nightshade berries grow in bunches, the deadly nightshade berries grow individually. The "S. nigrum" species is a highly variable taxon with many