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
Allium nigrum to 60 cm long and 2.5 cm across. Later the leaves become reflexed. Scapes are smooth and round in cross-section, 80–100 cm tall. The scape carries a dense umbellate inflorescence with star-like flowers up to 9 mm across; tepals white with a green midevein; anthers purple or yellow. The ovaries are black-green (but flushed with red in the Levant) in anthesis, but green when younger or following anthesis. Type species of Subgenus (Section) "Melanocrommyum". Molecular evidence suggests that "A. nigrum" is a polymorphous species consisting of several infraspecific groups. Alliances: Allium nigrum alliance: "Allium nigrum" L. and "A. multibulbosum" Jacq.