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White currant berries are 84% water, 14% carbohydrates, 1% protein, and contain negligible fat (table). In a 100 gram (3.5 oz) reference amount, white currant berries supply 56 calories, and are a rich source (46% of the Daily Value, DV) of vitamin C, with no other micronutrients in appreciable amounts (table).
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]
The flowers are produced in early spring at the same time as the leaves emerge, on dangling racemes 3–7 cm (1–3 in) long of 5–30 flowers; each flower is 5–10 millimetres (1 ⁄ 4 – 3 ⁄ 8 in) in diameter, with five red, pink, or white [6] petals. The fruit is a dark purple oval berry about 1 cm (3 ⁄ 8 in) long; it has an insipid ...
Cultivars of red currants are preferred. Adults are 1–2 millimetres (0.039–0.079 in) long. During the summer some mature aphids leave the galls and migrate to a secondary host, hedge woundwort (Stachys sylvatica), while others stay on currants. All produce several generations, and in the autumn, females lay overwintering eggs on currant ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
They also sun dry or fire dry the raw or cooked fruit for future use and take the dried fruit with them as a hunting food. [13] The Ojibwe eat the berries raw, and also preserve them by cooking them, spreading them on birch bark into little cakes, which are dried and stored for winter use. [ 14 ]
Lastly, one cup of arugula has trace amounts of vitamin A, vitamin C, folate, magnesium and potassium, making it a nutritious leafy green to add to your meal plan for heart and immune health.
Bar-le-duc jelly (French pronunciation: [baʁ lə dyk]) is a highly regarded preparation of jelly originally composed of select whole seeded currants, typically white currants or red currants. [1] The name Bar-le-duc refers to the geographical origin of the preparation in the French town of Bar-le-duc.