Currant fruits belong to a group of fruits showing a high nutritional value and beneficial biological activity. The objective of the research study was to compare the chemical composition and to determine the properties of three currant fruit species: ‘Ruben’ (Ribes nigrum L.) black currant cv., ‘Rovanda’ (Ribes rubrum L.) red currant cv., and ‘Biała z Juteborg’ (Ribes niveum L.) white currant cv.; all of them were cultivated in the Western Pomerania region and harvested when they were ripe and ready for consumption. They were picked from 4-year old shrubs in 2015. In the fruits, there were determined the contents of: macro- and micronutrients (N, P, K, Ca and Mg, S, Fe, Zn, Cu, and Mn), reducing and total sugars, total polyphenols, and vitamin C. It was found that the fruits of the currant species studied could be a valuable source of mineral components, sugars, flavonoids, and vitamin C. The ‘Ruben’ black currant fruits were characterized by the highest content of components assayed in dry matter (470.41 g/kg DM). They contained the significantly highest content of phosphorus (2.96 g/kg DM), magnesium (685.87 mg/kg DM), sulphur (647.30 mg/kg DM), and total polyphenols (17.09 g/kg DM). They also accumulated several times more vitamin C (204.96 mg/100 g of FM.) than the red currant (40.73 mg/100 g FM) and white currant (32.02 mg/100 g FM) fruits. Based on the analyses performed, it was reported that the smaller fruits of black currant contained more vitamin C than the bigger fruits.