Currants vs Acerola
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 32
Protein (g)
Currants 1.40
Acerola 0.400
Carbs (g)
Currants 15.4
Acerola 7.69
Fat (g)
Currants 0.410
Acerola 0.300
Fiber (g)
Currants —
Acerola 1.10
Quick answers
Which has more protein?
Currants, european black, raw — 1.40g vs 0.400g per 100g.
Which has fewer calories?
Acerola, (west indian cherry), raw — 32 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 | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 63 kcal | 32 kcal | +97% |
| Macronutrients | |||
| Water | 82.0 g | 91.4 g | -10% |
| Protein | 1.40 g | 0.400 g | +250% |
| Total lipid (fat) | 0.410 g | 0.300 g | +37% |
| Carbohydrate, by difference | 15.4 g | 7.69 g | +100% |
| Fiber, total dietary | — | 1.10 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 | 1678 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 | 0.309 mg | +29% |
| Vitamin B-6 — Pyridoxine | 0.066 mg | 0.009 mg | +633% |
| 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 | 38.0 ug | -68% |
| Vitamin E (alpha-tocopherol) | 1.00 mg | — | |
| Minerals | |||
| Calcium, Ca | 55.0 mg | 12.0 mg | +358% |
| Iron, Fe | 1.54 mg | 0.200 mg | +670% |
| Magnesium, Mg | 24.0 mg | 18.0 mg | +33% |
| Phosphorus, P | 59.0 mg | 11.0 mg | +436% |
| Potassium, K | 322 mg | 146 mg | +121% |
| Sodium, Na | 2.00 mg | 7.00 mg | -71% |
| Zinc, Zn | 0.270 mg | 0.100 mg | +170% |
| Copper, Cu | 0.086 mg | 0.086 mg | = |
| Manganese, Mn | 0.256 mg | — | |
| Selenium, Se | — | 0.600 ug | |
| Other Nutrients | |||
| Energy | 264 kj | 134 kj | +97% |
| Ash | 0.860 g | 0.200 g | +330% |
| Folic acid (Vitamin B9 — synthetic) | — | 14.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 14.0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Vitamin A, IU | 230 IU | 767 IU | -70% |
| 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 | |
| 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 | 0 mg | = |
| Luteolin | 0 mg | 0 mg | = |
| Kaempferol | 0.710 mg | 1.05 mg | -32% |
| Myricetin | 6.18 mg | 0 mg | |
| Quercetin | 4.45 mg | 4.74 mg | -6% |
| 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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