Fruit Warehouse | Blackcurrant ( Ribes nigrum ) | There are many cultivars of black currants, Including: Amos Black, Ben Alder, Ben Avon, Ben Connan, Ben Dorain, Gairn Ben, Ben Hope, Ben Lomond, Ben Loyal, Ben More, Ben Sarek, Ben Tirran, Big Ben, Boskoop Giant , Cotswold Cross and Wellington XXX. New varieties are being developed continually to improv frost tolerance, disease resistance, machine harvesting, fruit quality, fruit flavor and nutritional content. Varieties producing green fruit, less strongly flavored and sweeter than typical blackcurrants, are cultivated in Finland, where They are called "greencurrants" (viherherukka).
The fruit has extraordinarily high vitamin C content (302% of the Daily Value per 100 g, table), good levels of potassium, phosphorus, iron and vitamin B5, and a broad range of other essential Nutrients (nutrient table, right). Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside the which are retained in the juice concentrate yet Unidentified Among other polyphenols. Blackcurrant seed oil is also rich in many Nutrients, ESPECIALLY vitamin E and unsaturated fatty acids Including Several alpha-linolenic acid and gamma-linolenic acid.
In the UK, blackcurrant cordial is Often mixed with cider (hard cider) to make a drink called "Cider and Black" or if made with the popular British Strongbow cider a "Bow and Black". The Addition of black currants to a mix of cider and lager results in "Diesel" or "Snakebite and Black" available at pubs. Macerated blackcurrants are also the primary ingredient in crème de cassis the aperitifs. In Russia, blackcurrant leaves may be used for flavouring tea or preserves. Sweetened vodka may also be infused with blackcurrant leaves or berries, making a deep Yellowish-green beverage with a sharp flavor and astringent taste. If one Prefers, the whole blackcurrant stem and fruit can be frozen, then shaken vigorously. The tops and tails will break off, and the fruit can then be easily separated. Ribena, a non-carbonated flavored with blackcurrants of soft drinks, takes its name from Ribes.
The fruit has extraordinarily high vitamin C content (302% of the Daily Value per 100 g, table), good levels of potassium, phosphorus, iron and vitamin B5, and a broad range of other essential Nutrients (nutrient table, right). Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside the which are retained in the juice concentrate yet Unidentified Among other polyphenols. Blackcurrant seed oil is also rich in many Nutrients, ESPECIALLY vitamin E and unsaturated fatty acids Including Several alpha-linolenic acid and gamma-linolenic acid.
In the UK, blackcurrant cordial is Often mixed with cider (hard cider) to make a drink called "Cider and Black" or if made with the popular British Strongbow cider a "Bow and Black". The Addition of black currants to a mix of cider and lager results in "Diesel" or "Snakebite and Black" available at pubs. Macerated blackcurrants are also the primary ingredient in crème de cassis the aperitifs. In Russia, blackcurrant leaves may be used for flavouring tea or preserves. Sweetened vodka may also be infused with blackcurrant leaves or berries, making a deep Yellowish-green beverage with a sharp flavor and astringent taste. If one Prefers, the whole blackcurrant stem and fruit can be frozen, then shaken vigorously. The tops and tails will break off, and the fruit can then be easily separated. Ribena, a non-carbonated flavored with blackcurrants of soft drinks, takes its name from Ribes.
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