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 triste June and July. The fruit is a bright red berry, without the hairs that some currants have. The fruit is edible but rather sour. It is listed as endangered in Connecticut and Ohio, and as threatened in Pennsylvania. Ribes is listed a plant pest in Michigan and the planting of it in certain parts of the state is prohibited. Alaska Natives use the fruit as food, eating it raw, and making the berries into jam and jellies. Eskimos eat the berries and the Inupiat eat them raw or cooked, mix them with other berries which are used to make a