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 cereum to form a corolla-like structure. Inside there are minute white or pinkish petals, five stamens, and a two protruding green styles. The fruit is a rather tasteless red berry up to a centimeter (0.4 inch) wide, with a characteristically long, dried flower remnant at the end. The Zuni people use the berries of the "pedicellare" variety as food, and eat the leaves with uncooked mutton fat or deer fat. Ribes cereum Ribes cereum is a species of currant known by the common names wax currant and squaw currant ("R. c." var. "pedicellare" is known as whisky currant). It is native