New Zealand blackcurrants are highly nutritious, rich in Vitamin A, Vitamin C and potassium, they also contain moderate quantities of Vitamin B1 (thiamine) and Vitamin B3 (Niacin) and calcium. At the same time they are low in calories and sodium. Blackcurrants have the highest Vitamin C levels of all temperate fruit and are high in anthocyanins, organic acids, bioflavonoids and total phenolics.
In a comparative study New Zealand blackcurrants had a greater amount of anthocyanins and phenolics than European Bilberry and more than 2 x times the amount of North American Blueberry. They also showed much higher levels of Vitamin C than either of these fruit.
Blackcurrants have exceptionally high antioxidant activity when compared with other fruit varieties.