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 malvaceum and about twice as long as it is wide. The sepals are pink-purple in color and are 4–6 mm. Petals are 2–3 mm and can range in color from pink shades to white. The flower also contains two fused styles which are fused to the tip and have a hairy base. Striking glaucous purple berries are produced. The (6–7 mm fruit is glandular and covered by white hairs. There are several varieties of "R. malvaceum": "Ribes malvaceum" is cultivated as an ornamental plant by specialty plant nurseries. It is used in traditional gardens, native plant landscapes, and as bird food