Redcurrant
Redcurrant | |
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Cultivated redcurrant | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Order: | Saxifragales |
Family: | Grossulariaceae |
Genus: | Ribes |
Species: | R. rubrum
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Binomial name | |
Ribes rubrum L. 1753 not Torr. & A. Gray 1840 nor Hook. f. & Thomson 1858
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Synonyms[1] | |
List
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The redcurrant or red currant (Ribes rubrum) is a member of the genus
Description
Ribes rubrum is a
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A fruiting redcurrant bush in a sparse village in Yaroslavl Oblast, Russia
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Close-up of leaves on cuttings
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Close-up of blossom
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Redcurrant berries
Phytochemicals
Redcurrant fruits are known for their tart flavor, a characteristic provided by a relatively high content of
Cultivation
Several other similar species
While Ribes rubrum is native to Europe,[2] large berried cultivars of the redcurrant were first produced in Belgium and northern France in the 17th century. In modern times, numerous cultivars have been selected; some of these have escaped gardens and can be found in the wild across Europe and extending into Asia.[10]
The white currant is also a cultivar of R. rubrum.[11] Although it is a sweeter and less pigmented variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as R. sativum or R. silvestre, or sold as a different fruit.
Currant bushes prefer partial to full sunlight and can grow in most types of soil.[11] They are relatively low-maintenance plants and can also be used as ornamentation.
Cultivars
Many redcurrant and whitecurrant
Uses
Nutrition
Nutritional value per 100 g (3.5 oz) | |
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Energy | 234 kJ (56 kcal) |
13.8 g | |
Sugars | 7.37 g |
Dietary fiber | 4.3 g |
0.2 g | |
1.4 g | |
Niacin (B3) | 1% 0.1 mg |
Pantothenic acid (B5) | 1% 0.064 mg |
Vitamin B6 | 5% 0.07 mg |
Folate (B9) | 2% 8 μg |
Choline | 2% 7.6 mg |
Vitamin C | 49% 41 mg |
Vitamin E | 1% 0.1 mg |
Vitamin K | 10% 11 μg |
Minerals | Quantity %DV† |
Calcium | 3% 33 mg |
Iron | 8% 1 mg |
Magnesium | 4% 13 mg |
Manganese | 9% 0.186 mg |
Phosphorus | 6% 44 mg |
Potassium | 9% 275 mg |
Sodium | 0% 1 mg |
Zinc | 2% 0.23 mg |
†Percentages estimated using US recommendations for adults.[17] |
In a 100-gram (3+1⁄2-ounce) reference serving, redcurrants (or white) supply 234 kilojoules (56 kilocalories) of
Culinary
With maturity, the tart flavour of redcurrant fruit is slightly greater than its blackcurrant relative, but with the same approximate sweetness. The white-fruited variant of redcurrant, often referred to as white currant, has the same tart flavour but with greater sweetness. Although frequently cultivated for jams and cooked preparations, much like the white currant, it is often served raw or as a simple accompaniment in salads, garnishes, or drinks when in season.
In the United Kingdom, redcurrant jelly is a
In France, the highly rarefied and hand-made
In Scandinavia and Schleswig-Holstein, it is often used in fruit soups and summer puddings (rødgrød, rote grütze or rode grütt).[19] In Germany it is also used in combination with custard or meringue as a filling for tarts.
In
It can be enjoyed in its fresh state without the addition of sugar.In German-speaking areas, syrup or nectar derived from the redcurrant is added to soda water and enjoyed as a refreshing drink named Johannisbeerschorle.
In
See also
References
- ^ "Ribes rubrum". World Checklist of Selected Plant Families. Royal Botanic Gardens, Kew – via The Plant List. Note that this website has been superseded by World Flora Online
- ^ a b "Ribes rubrum (RIBRU)[Overview]". Global Database. EPPO (European and Mediterranean Plant Protection Organization). Retrieved 2022-05-17.
- ISBN 0471126756.
- ^ "Ribes rubrum L." Altervista Flora Italiana; includes photos and European distribution map.
{{cite web}}
: CS1 maint: postscript (link) - ^ Morin, Nancy R. (2009). "Ribes rubrum". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol. 8. New York and Oxford: Oxford University Press – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
- ^ a b Lu, Lingdi; Alexander, Crinan. "Ribes rubrum". Flora of China – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.
- PMID 22924969.
- PMID 25466034.
- PMID 17261016.
- ^ Verlag, Orbis "Orbis Naturführer", 2000,
- ^ a b "REDCURRANT (Ribes rubrum) and Whitecurrant & Pinkcurrant". Grow Your Own. Retrieved 2009-08-28.
- ^ "AGM Plants - Crops" (PDF). Royal Horticultural Society. July 2017. Retrieved 9 October 2018.
- ^ "RHS Plantfinder - Ribes rubrum 'Jonkheer van Tets'". Retrieved 9 October 2018.
- ^ "RHS Plantfinder - Ribes rubrum 'Red Lake'". Retrieved 9 October 2018.
- ^ "RHS Plantfinder - Ribes rubrum 'Stanza'". Retrieved 9 October 2018.
- ^ "RHS Plantfinder - Ribes rubrum 'White Grape'". Retrieved 9 October 2018.
- ^ United States Department of Agriculture; Agricultural Research Service (2019). "FoodData Central". Retrieved 2024-03-18.
- ^ "Homemade Redcurrant Jelly recipe". www.cookitsimply.com.
- ^ a b c d T. K. Lim Edible Medicinal And Non-Medicinal Plants: Volume 4, Fruits , p. 44, at Google Books
- ^ Heather Arndt Anderson Berries: A Global History (2018), p. 86, at Google Books
- ^ Haywood, A and Walker, K "Upper Austria - Linz", Lonely Planet - Austria p. 207
- ^ "Kisel – Russian sweet drink". milkandbun. 2 August 2015. Retrieved 29 March 2020.
- ^ Thomas Andrew A cyclopedia of domestic medicine and surgery (1842), p. 135, at Google Books
- ^ O’Keefe, Liz (21 July 2016). "Currants: black, then red now it's white all over". www.producebusinessuk.com. Retrieved 29 March 2020.
External links
- Media related to Ribes rubrum at Wikimedia Commons