Small, sour and with a short harvest window, the humble currant may not seem up to much. Usually a staple in preserves, we tend not to give these tart berries much thought aside from when we’re quaffing the occasional Kir Royale (that still counts as one of your five a day, right?). But they’re tiny powerhouses of essential vitamins, minerals and antioxidants.
Redcurrants are high in infection-fighting vitamin C and have a good level of potassium, which promotes cardiovascular health. They are also a great source of magnesium, which aids bone health and plays a role in heart function. Blackcurrants have similar benefits, with four times the amount of vitamin C as oranges and twice the amount of antioxidants as blueberries. Recent research found that eating blackcurrants may help prevent the onset of Alzheimer’s disease, while another study found that blackcurrant supplements enhanced the immune response in people who exercised regularly.