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Currants, european black, raw
Carbohydrates 15.38 g Proteins 1.4 g Fats 0.41 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 62 kcal Protein 6 kcal Fat 4 kcal
Histidine - g Isoleucine - g Leucine - g Lysine - g Methionine - g Phenylalanine - g Threonine - g Tryptophan - g Valine - g
Total polyunsaturated 0.179 g Omega 3 (n-3) 0.072 g Omega 6 (n-6) 0.107 g Total monounsaturated 0.058 g Total saturated 0.034 g Total trans 0 g Cholesterol 0 mg
Vitamin C 181 mg Folate, total - µg Folate, DFE - µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.05 mg Vitamin B-3 (Niacin) 0.3 mg Vitamin B-5 (Pantothenic acid) 0.398 mg Vitamin B-6 0.066 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 12 µg Vitamin E (alpha-tocopherol) 1 mg Vitamin D (D2 + D3) - IU Vitamin K (phylloquinone) - µg
Calcium, Ca 55 mg Iron, Fe 1.54 mg Magnesium, Mg 24 mg Phosphorus, P 59 mg Potassium, K 322 mg Sodium, Na 2 mg Zinc, Zn 0.27 mg Copper, Cu 0.086 mg Manganese, Mn 0.256 mg Selenium, Se - µg
n-6 : n-3 ratio:
1.4 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
1.49
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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