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.