Blackberry : nutrition, shocking 5 medical uses & adverse effects

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(Boysenberries, dewberries, youngberries)

BlackBerry Nutritional Profile

• Energy value (calories per serving): Low
• Protein: Low
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: Vitamin A, vitamin C
• Major mineral contribution: Calcium


How To Nutrients in BlackBerry Food

• Blackberries have no starch but do contain sugars and dietary fiber, primarily pectin, which dissolves as the fruit matures. Unripe blackberries contain more pectin than ripe ones.

• One-half cup fresh blackberries has 3.8 g dietary fiber, 15 mg vitamin C (20 percent of the RDA for a woman, 17 percent of the RDA for a man), and 18 mcg folate (5 percent of the RDA).

How To Buying BlackBerry Food

Look for:

Plump, firm dark berries with no hulls. A firm, well-rounded berry is still moist and fresh; older berries lose moisture, which is why their skin wrinkles.


Baskets of berries with juice stains or liquid leaking out of the berries. The stains and leaks are signs that there are crushed and possibly moldy berries inside.

How To Storing BlackBerry Food

• Cover berries and refrigerate them. Then use them in a day or two. Do not wash berries before storing. The moisture collects in spaces on the surface of the berries that may mold in the refrigerator.

• Also, handling the berries may damage their cells, releasing enzymes that can destroy vitamins.

How To Preparing BlackBerry Food

• Rinse the berries under cool running water, then drain them and pick them over carefully to remove all stems and leaves.

The Most Nutritious Way to Serve BlackBerry Food

• Fresh or lightly cooked.

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What Happens When You Cook BlackBerry Food

• Cooking destroys some of the vitamin C in fresh blackberries and lets water-soluble B vitamins leach out.

• Cooked berries are likely to be mushy because the heat and water dissolve their pectin and the skin of the berry collapses.

• Cooking may also change the color of blackberries, which contain soluble red anthocyanin pigments that stain cooking water and turn blue in basic (alkaline) solutions.

• Adding lemon juice to a blackberry pie stabilizes these pigments; it is a practical way to keep the berries a deep, dark reddish blue.

How Other Kinds of Processing Affect This Food


The intense heat used in canning fruits reduces the vitamin C content of blackberries.

• Berries packed in juice have more nutrients, ounce for ounce, than berries packed in either water or syrup.


Medical Uses and/or Benefits Of Blackberries

Anticancer activity.

Blackberries are rich in anthocyanins, bright-red plant pigments that act as antioxidants—natural chemicals that prevent free radicals (molecular fragments) from joining to form carcinogenic (cancer-causing) compounds.

• Some varieties of blackberries also contain ellagic acid, another anticarcinogen with antiviral and antibacterial properties.

Benefits for skin

Vitamin C found in it is helpful in making collagen. This is the reason why blueberry prevents wrinkles, which makes a person look young for a long time. Helpful in reducing skin blemishes. Prevents acne. Reduces blemishes from the face. Apart from this, it reduces the damage caused to the skin by dust pollution, smoking and UV rays. It maintains the freshness of the skin.

Lowering cholesterol

Fiber and antioxidants are found in blueberries and it helps in lowering cholesterol. This quality makes blueberries an ideal diet. The potassium, calcium and magnesium found in it help in reducing blood pressure.

Helpful in Heart Health:

Blueberries help prevent atherosclerosis, heart attack and stroke. It contains fiber anthocyanins, potassium, folate, vitamin B6 and vitamin C. Fiber and anthocyanins reduce cholesterol, improve blood fat. Vitamin B6 and folate protect blood vessels from damage, leading to the formation of homocysteine, and potassium regulates heart muscle function.

For the prevention of cancer:

Blueberries are very beneficial for cancer patients, anthocyanins and antioxidants found in it, vitamin C and copper have proved to be very helpful in preventing and curing dangerous diseases like cancer.

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Adverse Effects Associated with Blackberries Food

Allergic reaction.

Hives and angioedema (swelling of the face, lips, and eyes) are common allergic responses to berries, virtually all of which have been known to trigger allergic reactions.

• According to the Merck Manual, berries are one of the 12 foods most likely to trigger classic food allergy symptoms.

• The others are chocolate, corn, eggs, fish, legumes (peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat (see wheat cereals).


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