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    Home»Fruits»Zante Currant (Corinthian raisins)
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    Zante Currant (Corinthian raisins)

    By SylviaJune 15, 2017Updated:September 25, 2017No Comments5 Mins Read
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    Health-benefits-of-Zante-currant

    Zante Currants are made from Zante (aka Black Corinth) Grapes. These grapes are small about one-quarter the size of raisins. They are seedless, like the grape, very dark, and have a tangy tartness to them. They are not actually currants; they are raisins.

    Black Corinth is also called “Champagne Grape” by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have the highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef.

    History

    Currant is one of the oldest known raisins. The first written record was in 75 AD by Pliny the Elder, who described a tiny, juicy, thick-skinned grape with small, bunches. The next mention is a millennium later, when the raisins became a subject of trade between Venetian merchants and Greek producers from Ionian coasts. In the 14th century, they were sold in the English market under the label Reysyns de Corauntz, and the name raisins of Corinth was recorded in the 15th century, after the Greek harbor which was the primary source of export. Gradually, the name got corrupted into currant. However, by the 17th century, trade shifted towards the Ionian Islands, particularly Zakynthos (Zante), at which time it was named Zante currant.

    The first attempts to introduce the Black Corinth cultivar in the United States date back to 1854. The first successful vineyards of White and Red Corinth (related varieties), were established in California in 1861 by Colonel Ágoston Haraszthy. Around 1901, David Fairchild of USDA imported high-quality black currant cuttings from the Greek village of Panariti, a renowned producer, and established the first commercial crops. However, because of the higher popularity of Thompson Seedless, American production remained modest up to 1920s and 1930s, after which its popularity increased due to the higher prices it could bring and improved cultivation practices (girdling). The plantings reached 3,000 acres (1,200 ha) by 1936, which is approximately its current level.

    Zante Currant Image Gallery
    Bunch-of-Zante-Currant Bunch-of-Zante-Currant
    Dried-Zante-Currant Dried-Zante-Currant
    Fresh-Zante-Currant Fresh-Zante-Currant

    Unripe-Zante-Currant Unripe-Zante-Currant
    Zante-Currant-on-the-plant Zante-Currant-on-the-plant
    Zante-Currant-Recipe Zante-Currant-Recipe

    Culinary Uses

    • When dried, they are used in cooking, especially baking and are a major ingredient of currant slice (or currant square) and currant cake.
    • In the United Kingdom, they are simply called “currants”, and often are used in scones, currant buns, Christmas cake, Christmas pudding and mincemeat.
    • Fresh grapes are occasionally used by wineries for blending and color, depending on need and availability.
    • Add to pancakes, muffins, or other baked goods
    • Add to ice creams, cakes, or other desserts
    • Mix in to yogurt, or cereals

    Zante Currant Facts

    The Black Corinth comes in many names like the Zante Currant but more popular for the term Champagne grape. It is an ancient type that is researched to be of the Greek origin. Even if its main results are in black, there are also some which come in red and white. The latter two are just less ordinary than the black type. This is considered one of the tiniest berries in the category of seedless grapes. Hence, growers must spray it regularly and even have its vines girdled so that all its berries would grow even.

    Zante Currants Quick Facts
    Name: Zante Currants
    Scientific Name: Vitis vinifera
    Origin Greek
    Colors Reddish black
    Shapes Berries, very small 0.012–0.021 oz (0.34–0.60 g), round, with or without seeds
    Taste Sweet and tangy
    Calories 408 Kcal./cup
    Major nutrients Carbohydrate (82.06%)
    Copper (74.89%)
    Iron (58.63%)
    Vitamin B6 (32.77%)
    Manganese (29.35%)
    Name Zante Currant
    Scientific Name Vitis vinifera
    Native Greek
    Common Names Zante currants, Corinth raisins, Corinthian raisins, currants
    Name in Other Languages Bulgarian:  Вино Vino.
    Chinese:  Ou zhou pu tao (歐 洲葡萄 ), Pútáo (葡萄), vitis vinifére
    Danish:  Almindelig vin, Vin, Vinranke, Vinstok.
    Dutch: Wijnstok, Druif
    English: European grape, common grapevine, grape, grapevine, wine grape, table grape
    Finnish: Viiniköynnös
    French: Vigne cultivée, vigne, Lambrusque, Vigne sauvage, vigne vinifère 
    German: Kultur-Weinrebe, Rebe, echter Weinstock, Rebstock, Wein, Weinrebe, Wein-Rebe
    Greek:  Αμπέλι   Ambeli,  Άμπελος   Ambelos (plant),  Kλήμα  Klima (plant),  Σταφύλια  Stafylia, Σταφύλι Stafyli (fruit).
    Icelandic: Vínber
    Italian:  Ambrusca, Lebrusca, Vite, Vite comune , Vite selvatica, Zampino.
    Japanese: Yooroppu budou (ヨーロッパブドウ),  Budou (ブドウ) 
    Mangarevan: Vine
    Portuguese: Uva (Brazil), Videira (Brazil),  Videira-europeia,  Vinha, Vinho.
    Norwegian: Ekte vinranke
    Occitan: Vinha
    Russian:  Обыкновенная виноградная  Obyknobennaia vinogradnaia, Виноград  Vinograd, Виноград культурный  Vinograd kul’turnyi.
    Shona: Mugirepisi
    Spanish:  Vino, Vid, parra
    Swedish: Vin, Vindruva, Vinranka
    Thai:  Xngùn (องุ่น), A ngun.
    Plant Growth Habit Vigorous climber
    Soil Deep, loamy, humus-rich, medium moisture, well-drained soils
    Plant Size 16 to 20 m
    Leaf Medium-sized, heart-shaped, and oblong, five-lobed with deep sinuses and coarsely toothed.
    Fruit Shape & Size Berries, very small 0.012–0.021 oz (0.34–0.60 g), round, with or without seeds.
    Fruit Color Reddish black color
    Fruit Skin Thin
    Flavor/Aroma Sweet and tangy flavors
    Major Nutrition Carbohydrate 106.68 g (82.06%)
    Copper, Cu 0.674 mg (74.89%)
    Iron, Fe 4.69 mg (58.63%)
    Vitamin B6 (Pyridoxine) 0.426 mg (32.77%)
    Manganese, Mn 0.675 mg (29.35%)
    Potassium, K 1284 mg (27.32%)
    Total dietary Fiber 9.8 g (25.79%)
    Phosphorus, P 180 mg (25.71%)
    Vitamin B1 (Thiamin) 0.23 mg (19.17%)
    Vitamin B2 (Riboflavin) 0.204 mg (15.69%)
    Vitamin B3 (Niacin) 2.326 mg (14.54%)
    Magnesium, Mg 59 mg (14.05%)
    Calcium, Ca 124 mg (12.40%)
    Protein 5.88 g (11.76%)
    Calories in 1 cup (144 gm) 408 K cal
    Precautions Zante currants are nephrotoxic to dogs.

    References:

    http://www.hear.org/pier/species/vitis_vinifera.htm

    https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=426915

    http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=287551&isprofile=0&

    http://www.floracatalana.net/vitis-vinifera-l-

    https://en.wikipedia.org/wiki/Zante_currant

    https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28629#null

    https://plants.usda.gov/core/profile?symbol=VIVI5

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    Zante Currant Scientific Classification

    Scientific Name: Vitis vinifera

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Infrakingdom Streptophyta  (land plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Class Magnoliopsida (Dicotyledons)
    Subclass Rosidae
    Order Rhamnales
    Family Vitaceae (Grape family)
    Genus Vitis L. (grape)
    Species Vitis vinifera L. (wine grape)
    Synonyms
    • Cissus vinifera (L.) Kuntze
    • Vitis sylvestris C.C.Gmel.
    • Vitis vinifera subsp. sativa Hegi
    • Vitis vinifera subsp. sylvestris (C.C.Gmel.) Hegi 
    • Zante Currant dried
    More
    Nutritional value of Currants, Zante, Dried
    Serving Size: 1 cup, 144 g

    Calories 408 K cal. Calories from Fat  3.51 K cal.

    Proximity Amount % DV
    Water 27.66 g N/D
    Energy 408 Kcal N/D
    Energy 1705 kJ N/D
    Protein 5.88 g 11.76%
    Total Fat (lipid) 0.39 g 1.11%
    Ash 3.4 g N/D
    Carbohydrate 106.68 g 82.06%
    Total dietary Fiber 9.8 g 25.79%
    Total Sugars 96.88 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 124 mg 12.40%
    Iron, Fe 4.69 mg 58.63%
    Magnesium, Mg 59 mg 14.05%
    Phosphorus, P 180 mg 25.71%
    Potassium, K 1284 mg 27.32%
    Sodium, Na 12 mg 0.80%
    Zinc, Zn 0.95 mg 8.64%
    Copper, Cu 0.674 mg 74.89%
    Manganese, Mn 0.675 mg 29.35%
    Selenium, Se 1 µg 1.82%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.23 mg 19.17%
    Vitamin B2 (Riboflavin) 0.204 mg 15.69%
    Vitamin B3 (Niacin) 2.326 mg 14.54%
    Vitamin B5 (Pantothenic acid) 0.065 mg 1.30%
    Vitamin B6 (Pyridoxine) 0.426 mg 32.77%
    Vitamin B9 (Folate) 14 µg 3.50%
    Folate, food 14 µg N/D
    Folate, DEF 14 µg N/D
    Choline 15.3 mg 2.78%
    Vitamin C (Ascorbic acid) 6.8 mg 7.56%
    Fat soluble Vitamins
    Vitamin A, RAE 6 µg 0.86%
    Vitamin A, IU 105 IU N/D
    Beta Carotene 62 µg N/D
    Alpha Carotene 1 µg N/D
    Beta Cryptoxanthin 1 µg N/D
    Vitamin E (alpha-tocopherol) 0.16 mg 1.07%
    Vitamin K (phylloquinone) 4.8 µg 4.00%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.04 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.027 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.013 g N/D
    Fatty acids, total monounsaturated 0.068 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.003 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.065 g N/D
    Fatty acids, total polyunsaturated 0.259 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.259 g N/D

     

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:
    https://ndb.nal.usda.gov/

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