Fruit - Black Berry

Blackberry

Principle	Nutrient Value	Percentage of RDA
Energy	43 Kcal	2%
Carbohydrates	9.61 g	7%
Protein	1.39 g	2%
Total Fat	0.49 g	2%
Cholesterol	0 mg	0%
Dietary Fiber	5.3 g	14%
Vitamins
Folates	25 µg	6%
Niacin	0.646 mg	4%
Pantothenicacid	0.276 mg	5.5%
Pyridoxine	0.030 mg	2%
Thiamin	0.020 IU	2%
Vitamin A	214 IU	7%
Vitamin C	21 mg	35%
Vitamin E	1.17 mg	8%
Vitamin K	19.8 µg	16.5%
Electrolytes
Sodium	1 mg	0%
Potassium	162 mg	3%
Minerals
Calcium	29 mg	3%
Copper	165 µg	18%
Iron	0.62 mg	8%
Magnesium	20 mg	5%
Manganese	0.646 mg	3%
Selenium	0.4 µg	1%
Zinc	0.53 mg	5%
Phyto-nutrients
Carotene-ß	128 µg	--
Carotene-α	0 µg	--
Lutein-zeaxanthin	118 µg	--

1. Heart Stroke and Cancer: Color comes from antioxidant anthocyanin,which may reduce risk of stroke and cancer. Extract may stop growth of lung cancer cells.
   Blackberries contain rich amount of fiber, which promotes healthy digestion and aids in maintaining bowel regularity by bulking up the feces and reducing the time it takes matter to pass all the way through the intestines. Bowel regularity is commonly associated with a decreased risk for colon cancer
2. Gout Symptoms: The ancient greeks called them "gout-berries" and used them to treat gout symptoms.
3. Against cancer, aging, inflammation, and neurological diseases:Blackberries compose significantly high amounts of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid, tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that these antioxidant compounds may have potential health benefits.
4. Improves Immune System:Fresh berries are an excellent source of vitamin-C (100 g of berries contain 23 mg or 35% of RDA), which is a powerful natural antioxidant. Consumption of fruits rich in vitamin C helps develop resistance against infectious agents, counter inflammation, and scavenge harmful free radicals from the human body.They contain moderate levels of B-complex group of vitamins. It contains very good amounts of pyridoxine, niacin, pantothenic acid, riboflavin, and folic acid. These vitamins are acting as cofactors help the body metabolize carbohydrates, proteins, and fats.
5. Improves Blood Count:Further, blackberries contain a good amount of minerals like potassium, manganese, copper, and magnesium. Copper is required in the bone metabolism as well as in production of white and red blood cells.
6. Healthy Bones:Calcium in blackberry helps to strengthen bones.Blackberries are a good source of Vitamin K that aid the absorption of calcium and also play a vital role in blood clotting.
7. Controls Diabetes:Blackberries are high in potassium, that helps reduce insulin. Consume blackberries daily with one teaspoon of honey to control diabetes. Continue this for a week for good results.
   Leaves are also consumed for anti-diabetic properties.
8. Cure Dysentery or Diarrhoea:Boil some blackberry leaves or fruit. Strain and drink for treating diarrhoea or dysentery.
9. Cure Bleeding gums:Chewing leaves of blackberry is an ancient practice to get rid of bleeding gums.
10. Reduce intestinal inflammation:The high tannin content of blackberries provides a number of benefits to reduce intestinal inflammation, alleviate hemorrhoids and soothe the effects of diarrhea.
11. Improves Immune System:Blackberries are rich in Vitamin C which improves and strengthen immune system to fight against disease causing germs.
12. Prevent Macular degeneration:High content of Vitamin C in Blackberry reduce the chances of macular degeneration, a condition in which fine vision deteriorates, resulting in central vision loss and is the leading cause of blindness in people over 50.

1. Anti Aging:They contain adequate levels of vitamin A, vitamin E, and vitamin K (16% of RDA/100 g) and in addition; they are rich in much other health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, and ß-carotene in small amounts. Altogether, these compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
2. Protect Skin from UV Rays:Blackberries contain ellagic acid, it protects skin from the harmful effects of UV rays.

1. Reaction in mouth,nose,head,eyes:Allergy to blackberries is uncommon and rare. There are very few reported cases of particularly in some sensitized individuals. The reaction may be thought due to presence of salicylic acid in the berries which, may cause symptoms like swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect allergy to these fruits may want to avoid them.

1. Season Available:Blackberry season generally lasts from June to September. Fresh berries are either handpicked or harvested using machines in large-scale farms.
2. Selection:Choose fresh berries featuring bright, shiny, completely black, and plump in constancy. In general, the berries are packed in a firm box, spread out evenly in a single layer. Avoid unripe (purple), overripe, bruised, damaged and mushy berries. In general, the berries are highly perishable and sensitive to handling. At home, use them as soon as possible.
3. Storing:To store, place them in the refrigerator, they stay fresh for up to 4-5 days.
4. Serving:Fresh blackberries can be eaten out of hand directly from the bush. If you purchase from the store, they are best used immediately.To prepare; do not wash them until ready to use. Just rinse in a bowl of cold water, swish around to remove surface dirt. Gently lift out and pat dry using an absorbent towel. This method will also help bring them to normal room temperature, increases their flavor and enriches the taste.
5. Cooking Tips:
   1. Blackberries make a delicious addition to fruit/vegetable salads. They can be added in ice creams.
   2. Pureed, the berries can be added in sorbets, coulis (thick French sauce), etc.
   3. Pureed, and sieved, added in juice, jams, jellies, syrup, and sorbet preparations.
   4. They add special flavor to muffins, bread, pie, pastry, crumbles, tarts, and puddings.