Gooseberry Nutritional Facts: Floral Encounters

NUTRITIONAL INFORMATION FOR FRESH GOOSEBERRIES

Like a lot of berries gooseberries are littlepower houses packed with great nurtrition to help keep you healthy and give you energy. There are two breakdowns here. The basic one that shows just the major compounds and a detailed one that shows almost everything for those that are really interested.

BASIC BREAKDOWN GOOSEBERRY NUTRITION.

Gooseberries (Ribes uva-crispa L.), Nutrition Value per 100 gms.

Principle Nutrient Value Percentage of RDA
Energy 44 Kcal 2%
Carbohydrates 10.18 g 8%
Protein 0.88 g 1.5%
Total Fat 0.58 g 3%
Cholesterol 0 mg 0%
Dietary Fiber 4.3 g 11%
Vitamins    
Folates 6 mcg 1.5%
Niacin 0.300 mg 2%
Pantothenic acid 0.286 mg 6%
Pyridoxine 0.080 mg 6%
Riboflavin 0.030 mg 2%
Thiamin 0.040 mg 3%
Vitamin A 290 IU 10%
Vitamin C 27.7 mg 46%
Electrolytes    
Sodium 1 mg 0%
Potassium 198 mg 4%
Minerals    
Calcium 25 mg 2.5%
Copper 0.070 mg 8%
Iron 0.31 mg 4%
Magnesium 10 mg 2.5%
Manganese 0.144 mg 6%
Phosphorus 27 mg 4%
Zinc 0.12 mg 1%

Source: USDA National Nutrient data base

 

COMPLEX BREAKDOWN GOOSEBERRY NUTRITION

Gooseberries (Ribes uva-crispa L.), Nutrition Value per 100 g:

Carbohydrate Factor: 3.6 Fat Factor: 8.37 Protein Factor: 3.36 Nitrogen to Protein Conversion Factor: 6.25

Nutrient Unit 1Value per 100 g
Proximates
Water g 87.87
Energy kcal 44
Energy kJ 184
Protein g 0.88
Total lipid (fat) g 0.58
Ash g 0.49
Carbohydrate, by difference g 10.18
Fiber, total dietary g 4.3
Minerals
Calcium, Ca mg 25
Iron, Fe mg 0.31
Magnesium, Mg mg 10
Phosphorus, P mg 27
Potassium, K mg 198
Sodium, Na mg 1
Zinc, Zn mg 0.12
Copper, Cu mg 0.07
Manganese, Mn mg 0.144
Selenium, Se g 0.6
Vitamins
Vitamin C, total ascorbic acid mg 27.7
Thiamin mg 0.04
Riboflavin mg 0.03
Niacin mg 0.3
Pantothenic acid mg 0.286
Vitamin B-6 mg 0.08
Folate, total g 6
Folic acid g 0
Folate, food g 6
Folate, DFE g 6
Vitamin B-12 g 0
Vitamin A, RAE g 15
Retinol g 0
Vitamin A, IU IU 290
Vitamin E (alpha-tocopherol) mg 0.37
Lipids
Fatty acids, total saturated g 0.038
4:00 g 0
6:00 g 0
8:00 g 0
10:00 g 0
12:00 g 0
14:00 g 0
16:00 g 0.019
18:00 g 0.013
Fatty acids, total monounsaturated g 0.051
16:1 undifferentiated g 0
18:1 undifferentiated g 0.051
20:01 g 0
22:1 undifferentiated g 0
Fatty acids, total polyunsaturated g 0.317
18:2 undifferentiated g 0.271
18:3 undifferentiated g 0.046
18:04 g 0
20:4 undifferentiated g 0
20:5 n-3 (EPA) g 0
22:5 n-3 (DPA) g 0
22:6 n-3 (DHA) g 0
Fatty acids, total trans g 0
Cholesterol mg 0
Other
Alcohol, ethyl g 0
Anthocyanidins
Cyanidin 3,4 mg 8.73
Delphinidin 3 mg 0
Peonidin 3,4 mg 0.8
Flavan-3-ols
(+)-Catechin 5 mg 1.7
(-)-Epigallocatechin 5 mg 0
(-)-Epicatechin 5 mg 0
(-)-Epicatechin 3-gallate 5 mg 0
(-)-Epigallocatechin 3-gallate 5 mg 0
(+)-Gallocatechin 5 mg 0.4
Flavones
Apigenin 6 mg 0
Luteolin 6 mg 0
Flavonols
Kaempferol 6,7 mg 0.9
Myricetin 6,7 mg 0
Quercetin 6,7 mg 1.2
Isoflavones
Daidzein 8 mg 0
Genistein 8 mg 0
Total isoflavones 8 mg 0
Proanthocyanidin
Proanthocyanidin dimers 1,2 mg 1.7
Proanthocyanidin trimers 1,2 mg 1.4
Proanthocyanidin 4-6mers 1,2 mg 4.8
Proanthocyanidin 7-10mers 1,2 mg 4.7
Proanthocyanidin polymers (>10mers) 1,2 mg 68.9

REFERENCES

1. Hellström, Törrönen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin, 2009 J. Agric. Food Chem. 57 pp.7899-7906

2. Wu, X., Gu, L., Prior, R. L., and McKay, S. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronis, and Sambucus and their antioxidant capacity, 2004 J. Agric. Food Chem. 52 pp.7846-7856

3. Joedheim, M., Måge, F., and Anderson, Ø. M. Anthocyanins in berries of Ribes including gooseberry cultivars with a high content of acylated pigments., 2007 J. Agric. Food Chem. 55 pp.5529-5535

4. Wu, X., Gu, L., Prior, R. L., and McKay, S. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronis, and Sambucus and their antioxidant capacity, 2004 J. Agric. Food Chem. 52 pp.7846-7856

5. Arts, I. C. W., van de Putte, B., and Hollman, P. C. H. Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods., 2000 J. Agric. Food Chem. 48 pp.1746-1751
6. Lugasi, A. and Hovari, J. Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits., 2002 Acta Alimentaria 31 1 pp.63-71

7. Häkkinen, S. H., Kärenlampi, S. O., Heinonen, I. M., Mykkänen, H. M., and Törrönen, A. R. Content of flavonols quercetin, myricetin, and kaempferol in edible berries., 1999 J. Agric. Food Chem. 47 pp.2274-2279

8. Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A. Daidzein and genistein content of fruits and nuts., 2000 J. Nutr. Biochem. 11 pp.326-331

Source: USDA National Nutrient data base




GOOSEBERRY LINKS

Questions about Gooseberries

What is a Gooseberry

Other Types of Goosebery. (What a gooseberry is NOT).

Gooseberry Nutritional Facts

Gooseberries for sale