Blackberry

 Blackberries are characterized by their coloring, their unique composition and their flavor. Like raspberries, Blackberries are not technically a berry, but rather an aggregate fruit of individual drupes held together by very fine, nearly invisible hairs. Blackberries do not have a hollow center, instead they have a solid, edible core. Blackberries are a good source of vitamins A and C, iron, calcium and dietary fiber. Blackberries get their dark purple pigmentation from the phytonutrient anthocyanin, which also has antioxidant properties. When ripe, Blackberries have a deep inky sheen with purple highlights. They are succulent, soft, and juicy. Their flavor is sweet, slightly tart, with earthy undertones.

Blackberries can be added to ice creams, jams and baked goods. Blackberries also pair well with nuts, aged balsamic vinegar, salad greens, figs, and leafy herbs.

Benefits :

Blackberries are brimming with antioxidants that protect the body. They are full of phenolic acids, flavonoids and flavonols particularly anthocyanosides present in blackberries work against the harmful oxygen free molecules and counteract their action- meaning they act as a natural detox for the body.

Eating blackberries kills illness-causing oral bacteria.

Blackberry fruit’s antioxidant properties are helpful in preventing lung cancer, colon cancer and esophageal cancer. They have micronutrients that exert chemopreventive effect and prevent the spread of cancerous cells.

Nutrients Per Serving:

Nutrition per 100 g of Blackberry

Calories             43
Vitamin C:         35% of the Reference Daily Intake (RDI)

Manganese:      32% of the RDI.

Vitamin K1:       25% of the RDI.

Copper:             8% of the RDI.

Folate:               6% of the RDI.