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Currants, red and white, raw
Carbohydrates 13.8 g Proteins 1.4 g Fats 0.2 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 55 kcal Protein 6 kcal Fat 2 kcal
Histidine - g Isoleucine - g Leucine - g Lysine - g Methionine - g Phenylalanine - g Threonine - g Tryptophan - g Valine - g
Total polyunsaturated 0.088 g Omega 3 (n-3) 0.035 g Omega 6 (n-6) 0.053 g Total monounsaturated 0.028 g Total saturated 0.017 g Total trans 0 g Cholesterol 0 mg
Vitamin C 41 mg Folate, total 8 µg Folate, DFE 8 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.05 mg Vitamin B-3 (Niacin) 0.1 mg Vitamin B-5 (Pantothenic acid) 0.064 mg Vitamin B-6 0.07 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 2 µg Vitamin E (alpha-tocopherol) 0.1 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 11 µg
Calcium, Ca 33 mg Iron, Fe 1 mg Magnesium, Mg 13 mg Phosphorus, P 44 mg Potassium, K 275 mg Sodium, Na 1 mg Zinc, Zn 0.23 mg Copper, Cu 0.107 mg Manganese, Mn 0.186 mg Selenium, Se 0.6 µg
n-6 : n-3 ratio:
1.5 : 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:
1.52
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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