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Blackcurrants

Availability

New Zealand blackcurrants are available from December through to February.

 

Storage and Handling

Store in the refrigerator. Handle all fresh produce with care and wash before eating.

 

History

Around the 1820's the first European settlers brought blackcurrant plants to New Zealand. The early New Zealand colonialists used blackcurrants as an all-purpose health tonic. 

 

Facts

  • New Zealand produces around 4,500 tonnes per year planted on approximately 1,000 hectares
  • Blackcurrant exports had a combined value of $12.6 million in 2020 (this is an 80% increase on the total 2018 value)
  • New Zealand blackcurrants have unusually high levels of polyphenols, minerals and vitamins, believed to be the highest of any cultivated food in the world

 

Growing Facts

  • Blackcurrant plants thrive in New Zealand
  • Nelson and Canterbury are the main growing areas

 

Nutrition Information

1 cup = 118g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 375/90 4% 318/76
Protein (g) 1.1 2% 0.9
Fat, total (g) 0.5 1% 0.4
- saturated (g) 0.05 0% 0.04
Available carbohydrate (g) 17.5 6% 14.8
- sugars (g) 17.5 19% 14.8
Dietary Fibre (g) 5.1 17% 4.3
Sodium (mg) 2 0% 2
Vitamin C (mg) 189 472% RDI* 160
Iron (mg) 1.2 10% RDI* 1.0
Potassium (mg) 348   295

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)

Source: FOODfiles 2016

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