Blackcurrant
Other names black currant
Blackcurrant: moderate in FODMAPs, fructose, oligosaccharides, salicylate, nickel and oxalates; low in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsModerate
Blackcurrant is rarely eaten fresh - it arrives as coulis, syrup or jam, and each of those is many berries' worth of FODMAP in one spoonful with sugar added. The fresh fruit at a small handful is a different measurement from the products made from it.
Sources· 1
- Muir J et al., J Agric Food Chem 55 (2007) 6619-6627 and 57 (2009) 554-565, fructans and short-chain carbohydrates measured in Australian vegetables and fruit
- FructoseFODMAPsModerate
Blackcurrant carries excess fructose, and it is rarely eaten fresh - it arrives as coulis, syrup or jam, where the sugar is concentrated and more is added on top.
- OligosaccharidesFODMAPsModerate
Blackcurrant brings a small amount of fructan alongside its sugars, and the products made from it - coulis, syrup, jam - concentrate many berries into one spoonful. The chains concentrate with everything else.
- SalicylateModerate
Blackcurrant is a high-skin-to-flesh berry, which is why its salicylate sits above most fruit. It is usually eaten as cordial or jam, and both concentrate several times the fruit into one serving.
Sources· 1
- Scotter M.J. et al., Food Chemistry 105 (2007), free and acetyl salicylic acid in foods by GC-MS, and Venema D. et al., J Agric Food Chem 44 (1996), acetylsalicylic and salicylic acid in foods by HPLC
- NickelModerate
Blackcurrant carries more nickel than most berries. The bush takes up trace metals readily, and the fruit is usually eaten concentrated - as a coulis, a syrup or a jam rather than by the handful. No measurement of blackcurrant nickel is published: what is known is what the bush takes up, not a figure from a table.
- OxalatesModerate
Blackcurrant is moderate as a fresh berry and rarely eaten that way - it arrives as coulis, syrup or jam, each of which is many berries in a spoonful. The sugar changes nothing about the oxalate; the concentration changes everything.
Sources· 2
- Noonan SC & Savage GP, Asia Pac J Clin Nutr 8 (1999)
- USDA FoodData Central
- Histamine (+liberators / DAO inhibitors)Low
Blackcurrant is low fresh and appears on liberator lists in its concentrated forms - a syrup or a coulis is many berries in one spoonful. The Swiss list, by contrast, rates “blackcurrants” 0 of 3 without giving it the L it reserves for liberators.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list (2024-08-29), for the entry, its rating and the absence of a liberator letter
- LactoseFODMAPsNone
- GlutenNone
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does blackcurrant affect?
Blackcurrant is notable for FODMAPs, fructose, oligosaccharides, salicylate, nickel, oxalates and histamine. Clear on lactose, gluten, sorbitol, sucrose and tyramine.
Does blackcurrant contain FODMAPs?
Blackcurrant contains moderate levels of FODMAPs. Blackcurrant is rarely eaten fresh - it arrives as coulis, syrup or jam, and each of those is many berries' worth of FODMAP in one spoonful with sugar added. The fresh fruit at a small handful is a different measurement from the products made from it.
Does blackcurrant contain fructose?
Blackcurrant contains moderate levels of fructose. Blackcurrant carries excess fructose, and it is rarely eaten fresh - it arrives as coulis, syrup or jam, where the sugar is concentrated and more is added on top.
Does blackcurrant contain oligosaccharides?
Blackcurrant contains moderate levels of oligosaccharides. Blackcurrant brings a small amount of fructan alongside its sugars, and the products made from it - coulis, syrup, jam - concentrate many berries into one spoonful. The chains concentrate with everything else.
Does blackcurrant contain salicylate?
Blackcurrant contains moderate levels of salicylate. Blackcurrant is a high-skin-to-flesh berry, which is why its salicylate sits above most fruit. It is usually eaten as cordial or jam, and both concentrate several times the fruit into one serving. Amounts vary by brand and recipe, so always check the label of the exact product.
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