Currants vs Acerola juice
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Currants, european black, raw is higher in more vitamins & minerals
Calories (kcal)
Currants 63
Acerola juice 23
Protein (g)
Currants 1.40
Acerola juice 0.400
Carbs (g)
Currants 15.4
Acerola juice 4.80
Fat (g)
Currants 0.410
Acerola juice 0.300
Fiber (g)
Currants —
Acerola juice 0.300
Quick answers
Which has more protein?
Currants, european black, raw — 1.40g vs 0.400g per 100g.
Which has fewer calories?
Acerola juice, raw — 23 vs 63 kcal per 100g.
Which is more nutrient-dense?
Currants, european black, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Currants | Acerola juice | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 63 kcal | 23 kcal | +174% |
| Macronutrients | |||
| Water | 82.0 g | 94.3 g | -13% |
| Protein | 1.40 g | 0.400 g | +250% |
| Total lipid (fat) | 0.410 g | 0.300 g | +37% |
| Carbohydrate, by difference | 15.4 g | 4.80 g | +220% |
| Fiber, total dietary | — | 0.300 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.034 g | 0.068 g | -50% |
| Fatty acids, total monounsaturated | 0.058 g | 0.082 g | -29% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 181 mg | 1600 mg | -89% |
| Thiamin (Vitamin B1) | 0.050 mg | 0.020 mg | +150% |
| Riboflavin (Vitamin B2) | 0.050 mg | 0.060 mg | -17% |
| Niacin (Vitamin B3) | 0.300 mg | 0.400 mg | -25% |
| Pantothenic acid (Vitamin B5) | 0.398 mg | 0.205 mg | +94% |
| Vitamin B-6 — Pyridoxine | 0.066 mg | 0.004 mg | +1550% |
| Biotin (Vitamin B7) | — | 14.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 12.0 ug | 25.0 ug | -52% |
| Carotene, beta | — | 305 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 1.00 mg | 0.180 mg | +456% |
| Minerals | |||
| Calcium, Ca | 55.0 mg | 10.0 mg | +450% |
| Iron, Fe | 1.54 mg | 0.500 mg | +208% |
| Magnesium, Mg | 24.0 mg | 12.0 mg | +100% |
| Phosphorus, P | 59.0 mg | 9.00 mg | +556% |
| Potassium, K | 322 mg | 97.0 mg | +232% |
| Sodium, Na | 2.00 mg | 3.00 mg | -33% |
| Zinc, Zn | 0.270 mg | 0.100 mg | +170% |
| Copper, Cu | 0.086 mg | 0.086 mg | = |
| Manganese, Mn | 0.256 mg | — | |
| Selenium, Se | — | 0.100 ug | |
| Other Nutrients | |||
| Energy | 264 kj | 96.0 kj | +175% |
| Ash | 0.860 g | 0.200 g | +330% |
| Total Sugars | — | 4.50 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 230 IU | 509 IU | -55% |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 17.0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin K1 — Phylloquinone | — | 1.40 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0.002 g | |
| SFA 16:0 (Palmitic acid) | 0.020 g | 0.048 g | -58% |
| SFA 18:0 (Stearic acid) | 0.007 g | 0.016 g | -56% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | 0.001 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.056 g | 0.081 g | -31% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.179 g | 0.090 g | +99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.107 g | 0.046 g | +133% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.072 g | 0.044 g | +64% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Daidzein | 0.017 mg | — | |
| Genistein | 0.060 mg | — | |
| Proanthocyanidin dimers | 2.91 mg | — | |
| Proanthocyanidin trimers | 2.19 mg | — | |
| Proanthocyanidin 4-6mers | 7.75 mg | — | |
| Proanthocyanidin 7-10mers | 7.21 mg | — | |
| Proanthocyanidin polymers (>10mers) | 135 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0.710 mg | — | |
| Myricetin | 6.18 mg | — | |
| Quercetin | 4.45 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 0.470 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | — | |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | — | |
| (+)-Catechin | 0.700 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0.073 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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