TABLE 1.

Nutritional composition of blackcurrant.

Components	Yield	Blackcurrant fraction	References
Nitrogen‐free extract	17.41%	Fresh fruit	(Jeong et al., 2012)
Lipids	4.1%	Pomace	(Sójka & Król, 2009)
Moisture	7.5%	Pomace	(Alba et al., 2018)
Ash	0.31%	Fruit	(Mattila et al., 2011)
Fiber	3.08%	Fruit	(Cho et al., 2010)
Protein	17%	Press cake	(Hilz et al., 2005)
Total organic acids	95%	Leaf	(Mikulic‐Petkovsek et al., 2013)
Essential fatty acids	0.27%–0.36%	Seeds	(Nour et al., 2011)
Vitamin C	60%	Jam	(Viberg et al., 1997)
Minerals
Ca	26.45 mg/100 g	Fruit	(Kim & Shin, 2011)
P	54.74 mg/100 g	Fresh fruit	(Jeong et al., 2012)
Mg	4233 μg/g dw	Leaves	(Niskanen, 2002)
K	8700 μg/g dw	Leaves	(Nour et al., 2014)
Trace minerals	19.5–82 μg/g dw	Leaves	(Niskanen, 2002)