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Blackcurrants, canned in syrup, whole contents

Blackcurrants canned in syrup are preserved fruit, and these figures describe the whole contents of the can, including the syrup. They mainly provide carbohydrate in the form of sugars, along with vitamin C and iron. Per 100g, they contain 18g of sugars, 57mg of vitamin C and 4.7mg of iron, with an energy content of 306 kJ.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Iron is needed to make haemoglobin, which carries oxygen in the blood. The sugar content includes sugars from both the fruit and the syrup, which is worth noting when monitoring sugar or energy intake. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

72 kcal

Energy

306 kJ

Gordura

Trace

Carbohydrate

18g

of which sugars

18g

Proteína

0.7g

Sal

Trace

Álcool

0g

Água

75g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina E

0.54mg

Vitamina C

57mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.2mg

Vitamina B6

0.11mg

Vitamina B12

0µg

Ácido Fólico

4µg

Cálcio

25mg

Ferro

4.7mg

Magnésio

10mg

Phosphorus

27mg

Potássio

130mg

Sódio

Trace

Zinco

0.1mg

Copper

0.02mg

Other types of blackcurrants

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Blackcurrants, canned in juice, whole contents

31 kcal

0.8g

Trace

–

Blackcurrants, raw

28 kcal

0.9g

Trace

–

Blackcurrants, stewed with sugar

58 kcal

0.7g

Trace

2.8g

Blackcurrants, stewed without sugar

24 kcal

0.8g

Trace

–

About these figures

Values are per 100g of the food as described (3 samples of the same brand (Hartley's)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Fruit and vegetables, 1989-1990.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 3 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente