Blackberries are tasty, fleshy, and juicy fruits that have an intense color (purple-black) and a delicate sweet taste. There are many species of blackberries, but the most common are the ones that we find in supermarkets.
They are not the most popular berries, but they should be, because their nutritional profile truly leads the way in terms of vitamins, minerals, and other essential nutrients for health, including vitamin C, potassium, and beta-carotene.
Why do we love them? Because they are durable, tasty, and extremely healthy. Moreover, the consumption of blackberries has an important contribution in terms of the formation and strengthening of the collagen structure, directly responsible for the toned appearance of our skin.
Vitamin A (mcg/2%):
Lutein + zeaxanthin (mcg):
Did you know that...
blackberries can be turned into exceptional wines, and not just in terms of their exquisite taste; a study published in the “Journal of Food Science” showed that blackberry wines contain high levels of resveratrol, compared with other varieties.
Essential information quote:
It is no coincidence that blackberries resemble the “brain”: a 2013 study by Tufts University of Boston found that regular consumption of blackberries can slow cognitive and motor decline associated with aging.
*NUTRITION DATA SOURCE: https://www.nutritionvalue.org
**Oxygen Radical Absorbance Capacity according to USDA = This index measures the antioxidant capacity of the fruit. High values imply a strong antioxidant capacity, which, in turn suggests a low oxidation process, essential in protecting the body against the negative effects of free radicals. The FDA recommends a daily intake of 3,000-5,000 ORAC units for optimal health.