Blackberry
Description
The blackberry is the dark purple fruit of the bramble, blackberry, of the genus Rubus. The fruit supplies large amounts of dietary fiber, vitamin C, and manganese and a fair amount of potassium.
Available June through September with peak supply in June and July.
Note: Good quality berries will be bright, clean, and fresh with good color and plumpness. Fruit should be free of dirt, moisture and adhering caps. Overripe berries are dull, soft and sometimes leaky. Green or off-color berries will not have as good flavor as ripe ones. Berries with caps attached may be immature.
The German Commission E status of blackberry root is "null" or neutral i.e. while it is not approved, there is no documented risk. There may also be some concern over the claims made by manufacturers i.e. they are unproven.
This herb (specifically the leaf) has approval status by the German Commission E.
References:
Blumenthal, M (Ed.): The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council. Austin, TX. 1998.
Caloric Content
| Raw (1) | Canned (2) | |
| Calories: | 74 | 118 |
| Protein: | 1.04 | 1.68 gm |
| Carbohydrates: | 18.3 | 29.57 gm |
| Fiber: | 5.9 | 3.33 gm |
| Total fats: | .56 | .18 gm |
| Saturated fats: | - | - gm |
| Unsaturated fats: | - | 0 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1 cup, 144 grams
2. Canned, Packed in Heavy Syrup - 1/2 cup, 128 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 237 | 280 | 5000 IU |
| Thiamine: | - | .035 | 1.7 mg |
| Vitamin B-2: | .058 | .050 | 1.7 mg |
| Vitamin B-6: | .084 | .046 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | .6 | - | 300 mcg |
| Niacin: | .576 | .367 | 20 mg |
| Pantothenic Acid: | .346 | .193 | 10 mg |
| Folic acid: | - | 33.9 | 400 mcg |
| Vitamin C: | 30.2 | 3.6 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1 cup, 144 grams
2. Canned, Packed in Heavy Syrup - 1/2 cup, 128 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 46 | 27 | 1000 mg |
| Copper: | .202 | .170 | 2 mg |
| Iron: | .83 | .83 | 18 mg |
| Magnesium: | 29 | 22 | 400 mg |
| Manganese: | 1.86 | .892 | n/a mg |
| Phosphorus: | 30 | 18 | 1000 mg |
| Potassium: | 282 | 127 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 0 | 3 | n/a mg |
| Zinc: | .39 | .23 | 15 mg |
1. Raw - 1 cup, 144 grams
2. Canned, Packed in Heavy Syrup - 1/2 cup, 128 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | - | - gm |
| Threonine: | - | - gm |
| Isoleucine: | - | - gm |
| Leucine: | - | - gm |
| Lysine: | - | - gm |
| Methionine: | - | - gm |
| Cysteine: | - | - gm |
| Phenylalanine: | - | - gm |
| Tyrosine: | - | - gm |
| Valine: | - | - gm |
| Arginine: | .83 | - gm |
| Histidine: | 29 | - gm |
| Alanine: | 1.86 | - gm |
| Aspartic acid: | 30 | - gm |
| Glutamic Acid: | 282 | - gm |
| Glycine: | - | - gm |
| Proline: | 0 | - gm |
| Serine: | .39 | - gm |
1. Raw - 1 cup, 144 grams
2. Canned, Packed in Heavy Syrup - 1/2 cup, 128 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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