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Dr. Duke's Phytochemical and Ethnobotanical Databases
U.S. Department of Agriculture

 Ribes rubrum (Grossulariaceae)

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Common name(s)
Red Currant, White Currant
How used
Food

Data Views

- View the list of ubiquitous chemicals
List of all chemical
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# Activity Chemical Name Part Low PPM High PPM StdDev *Reference
16 ACETIC-ACID Fruit -- -- -- *
15 ALPHA-LINOLENIC-ACID Fruit 350.0 2180.0 -0.17 *
32 ALPHA-TOCOPHEROL Fruit 8.0 59.0 -0.21 *
5 ALUMINUM Fruit 3.0 100.0 -0.19 *
2 ARSENIC Fruit 0.0 0.2 -0.31 *
112 ASCORBIC-ACID Fruit 300.0 2554.0 -0.13 *
0 ASH Fruit 6000.0 75000.0 0.47 *
53 BETA-CAROTENE Fruit 0.3 4.0 -0.14 *
1 BORIC-ACID Fruit -- -- -- *
4 BORON Fruit 1.0 80.0 0.81 *
0 BROMINE Fruit -- -- -- *
3 CADMIUM Fruit 0.0 0.0 -0.56 *
28 CALCIUM Fruit 298.0 2875.0 -0.23 *
0 CARBOHYDRATES Fruit 138000.0 859740.0 0.41 *
7 CHLORINE Fruit 146.0 910.0 -0.05 *
24 CHROMIUM Fruit 0.0 0.1 -0.49 *
23 CITRIC-ACID Fruit -- 20200.0 -0.32 *
2 COBALT Fruit -- -- -- *
12 COPPER Fruit 0.5 7.0 -0.45 *
0 CYANIDIN-3-GLUCOSYL-RUTINOSIDE Fruit -- -- -- *
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*Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.