Blackcurrant Nutritional content

New Zealand Blackcurrants contain rare and potent anthocyanins, polyphenols, polysaccharides with many unique health benefits. Thier anthocyanin profile predominantly consists of two types: Cyanidin-3-Rutinoside and Delphinidin-3-Rutinoside which have been shown in many clinical studies to posess powerful health benefits!

New Zealand Blackcurrants fare also well known for thier extremely high vitamin, mineral and omega oil content, compared to other berries and even blackcurrants grown in other countries. In fact, comparative analysis, using the NNR score (Naturally Nutrient Rich) has shown these amazing fruit have among the highest nutritional density! (NNR compares the levels of 14 different essential vitamins and minerals)

New Zealand Blackcurrants contain extraordinarily high amounts of:

  • Anthocyanins of New Zealand Blackcurrants (1200mg) in comparison to blackcurrants grown in other countries
  • Vitamin C and other vitamins and minerals
  • Polyphenols and Flavonoids
  • 7 Neutral Sugars [Polysaccharides]
  • Blackcurrant seed oil : Gamma-Linolenic Acid (GLA) + Alpha-Linolenic Acid (ALA) Omega-3 + Stearidonic Acid

Why New Zealand Blackcurrants?

A number of factors contribute to the extremely high quality of New Zealand Blackcurrants, these include:

  • Clean and green environment (fresh water, air and soil)
  • High UV light index (prmoting anthocyanin production)
  • Specially selected cultivar (‘Ben Ard’)
  • Grower expertise and innovation
  • Goverment regulation of quality