## 4 Discussion
[PERSON] et al. [9] gave smaller values for both black currants and red currants, 7.8% and 7%, respectively. In contrast, higher scores for black currants and red currants are presented in a paper by [PERSON] and [PERSON] [33]. They showed that the protein content in black currants was 10.8%, and in red, 9.8%. The fat content of black currants harvested in 2018 was 0.4% in 2019 1.7%, in red in 2018 1.1%, in 2019 2.1% and in white in 2018 2.4% and in 2019 2.7%. Differences in fat content may have been caused by a different amount of this component in different currant varieties [12]. The values for black and red currants from 2018 presented in the paper corresponded with the result given by [PERSON] and [PERSON] [33], who indicated that black fruits contained 0.65% fat and red fruits 1.4%. Similar results for red currants were indicated by [PERSON] [12] (1.2%) and [PERSON] et al. [9] (1.4%). [PERSON] et al. [9] also examined the fat content of black currants and white currants, but the results indicated by them were lower than those presented in the work and amounted to 1.1% and 1.4, respectively. Higher values for black currants were given by [PERSON] [12] and accounted for 2.2% of the dry matter of currant fruits. The oil derived from black currant seeds is notable for its beneficial composition of fatty acids, which includes a high concentration of polyunsaturated fatty acids (PUFAs) and an optimal ratio of omega-6 to omega-3 fatty acids Bada [39]. The bioactive fatty acid \(\gamma\)-linolenic acid (GLA, 18:3n-6), known for its numerous health benefits, is found in limited oils but is present in some black currant cultivars. These specific cultivars can have up to 20% of their total fatty acids as GLA in their seed oils, along with 30% \(\alpha\)-linolenic acid (ALA, 18:3 n-3) and approximately 5% steardionic acid (SDA, 18:4n-3). It also contains important components such as tocopherols, carotenoids and phytosterols, per [PERSON] [40]. Black currants are known for their high carbohydrate content. A 100 g serving of black currants provides 14.9 g of carbohydrates, of which 7.9 g come from fibre [9]. They are a source of natural sugar and have a low glycemic index. This means that the carbohydrates in black currants are slowly digested, absorbed and metabolised, causing a lower and slower rise in blood glucose and, therefore insulin levels [41]. Total carbohydrate content in currant fruits was in the range 85.0-91.2%. The results shown in this paper for black currants from 2019 and red and white currants from both seasons are consistent with the values indicated by [PERSON] et al. [9]. They showed that the black variety contained 86.1% total carbohydrates, the red 87.3% and the white 88.5%. Similar results for black and red varieties were given by [PERSON] [12], 85.3% and 86% respectively. Also [PERSON] and [PERSON] [33] reported similar content of carbohydrates in red currants (84.6%). The highest content of total polyphenic compounds was measured in black and red currants harvested in 2019 as compared to other samples (Table 3). Differences in polyphenol content may have been caused by various factors. Among them, we distinguish the variety and weather conditions, as well as the method of cultivation [42]. Based on data from the Polish Institute of Meteorology and Water Management, in 2018, the winter months were cold and dry, followed by a very warm or even anomalously warm spring in most parts of Poland, and at the same time, 74% of the 1971-2000 multi-year precipitation norm was recorded. The summer was extremely warm and dry across Poland, with precipitation increasing only in August. In 2019, the winter months (February, March) were much warmer and wetter than in 2018. In 2019, spring was warm and wet in most parts of Poland (110% of the 1971-2000 multiannual precipitation norm). The summer was extremely warm throughout Poland [43; 44]. Such weather conditions may have influenced the composition of black currant fruits, including the content of polyphenols and their profile.