Health and Healing Fact Sheets

Blackberries

 

Marionberry
Evergreen Blackberry
Boysenberry
  • Fresh season typically July 10th through August 10th.
  • Medium sized (5.0g) dark red to black colored berry with a medium seed and central receptacle
  • Known as the “Cabernet of Blackberries” for its complex, rich earthy flavor.
  • Bred at Oregon State University and raised primarily in Oregon. Named after Marion County, Oregon.
  • Oregon produces 28-33 million pounds annually.
  • Fresh season typically August 10th through September 15th.
  • Medium-sized (4.0g) deep blue-black colored berry with a small seed.
  • Native wild blackberry of England, often considered the traditional blackberry.
  • Thornless
  • Fresh season typically July 2nd through July 25th.
  • Large-sized (8.0g) reddish-purple berry with a large seed.
  • In the late 1920’s George Darrow of the USDA and Walter Knott, a California berry farmer tracked down some plants from the failed farm of Rudolph Boysen. Finding a few frail plants they nursed them back to health. This was the start of the popular Boysenberries that were initially sold at Knott’s Berry Farm in California.
Source: Oregon Raspberry & Blackberry Commission


Oxygen Radical Absorbance Capacity (ORAC), Anthocyanin, and Ellagic Acid Values

The ORAC value of selected U.S. Northwest blackberries is in the range of 24-77 umole/g fruit. Anthocyanin content is in the range of 100-600 mg/100g fruit, and Ellagic Acid in the range of 3.4-6.0 mg/100 g fruit. For more detailed value for specific berries, please view the materials at the Oregon Raspberry & Blackberry Commission website.

  

  1. The ORACfl (umoleTE/g) analysis, which utilizes Fluorescein as the fluorescent probe, provides a measure of the scavenging capacity of antioxidants against the peroxyl radical, which is one of the most common reactive oxygen species (ROS) found in the body.
  2. Trolox, a water-soluable Vitamin E analog, is used as the calibration standard and the ORAC result is expressed as micromole Trolox equivalent (TE) per gram.

Other Nutraceutical Values of Blackberries


    Marionberry   Evergreen blackberry   Boysenberry
  Anthocyanins   109-155 mg/100g   83-326 mg/100g   120-160 mg/100g
  Ellagic Acid   5.83 mg/g dry wt   3.69 mg/g dry wt   5.98 mg/g dry wt
  ORAC   28 umole TE/g   28 umole TE/g   42 umole TE/g
  Catechins     1.4 mg/100g  
  Quercetin     0.5-3.5 mg/100g  
  Gallic Acid   3 mg/100 mg   2 mg/100 mg   9 mg/100g
  Rutin   11 mg/100 mg   24 mg/100 mg  
Source: Oregon Raspberry & Blackberry Commission


Health Benefits

Marionberries, Boysenberries, Loganberries and other blackberries are high in gallic acid, rutin and ellagic acid, a known chemopreventative, with anti-viral and anti-bacterial properties. With their dark blue color, blackberries have one of the highest antioxidant levels of fruits regularly tested. Blackberries are also rich in Vitamin C and fiber, which have been shown to help reduce the risks of certain cancers. Blackberries are low in calories, carbohydrates and have no fat, which makes them popular in low carb and low calorie diets.

  • High in Vitamin C and fiber both of which have been shown to help reduce the risks
    of certain cancers.
  • Contains high levels of anthocyanins (83-326 mg/ 100g) which work as antioxidants to help fight free radical damage in the body and give berries their deep dark color.
  • The antioxidant level of foods can be measured as ORAC (Oxygen Radical
    Absorption Capacity). The ORAC value of Evergreen blackberries is 28
    µmoles/TE/g, slightly higher than blueberries.
  • Evergreen blackberries contain ellagic acid, a phenolic compound shown to have
    anti-carcinogen, anti-viral and anti-bacterial properties. The ellagic acid levels of
    Evergreen blackberries is 3.69 mg/g of dry weight.

Source: Oregon Raspberry & Blackberry Commission


Nutritional Profile of Blackberries
(Source: USDA National Nutrient Database for Standard Reference)

Nutrients 1 cup fresh 1 cup canned, heavy syrup 1 cup unthawed, unsweetened frozen
Weight 144 grams 256 grams 151 grams
Calories 62 236 97
Protein 2.00 grams 3.35 grams 1.78 grams
Lipid (fat) 0.71 grams 0.36 grams 0.65 grams
Carbohydrate, by difference 13.84 grams 59.14 grams 23.66 grams
Fiber, total dietary 7.6 grams 8.7 grams 7.5 grams
Sugars, total 7.03 grams 50.43 grams 16.11 grams
Sucrose 0.10 grams    
Glucose (dextrose) 3.33 grams    
Fructose 3.46 grams    
Maltose 0.10 grams    
Galactose 0.04 grams    
Calcium 42 mg 54 mg 44 mg
Iron 0.89 mg 1.66 mg 1.21 mg
Magnesium 29 mg 44 mg 33 mg
Phosphorus 32 mg 36 mg 45 mg
Potassium 233 mg 253 mg 211 mg
Sodium 1 mg 8 mg 3 mg
Zinc 0.76 mg 0.46 mg 0.38 mg
Copper 0.238 mg 0.340 mg 0.181 mg
Manganese 0.930 mg 1.784 mg 1.847 mg
Selenium 0.6 mcg 0.8 mcg 0.6 mcg
Vitamin C, total ascorbic acid 30.2 mg 7.2 mg 4.7 mg
Thiamin 0.029 mg 0.069 mg 0.044 mg
Riboflavin 0.037 mg 0.100 mg 0.069 mg
Niacin 0.930 mg 0.735 mg 1.823 mg
Pantothenic acid 0.397 mg 0.387 mg 0.228 mg
Vitamin B-6 0.043 mg 0.092 mg 0.092 mg
Folate, total 36 mcg 69 mcg 51 mcg
Folate, food 36 mcg 69 mcg 51 mcg
Folate, DFE 36 mcg_DFE 69 mcg_DFE 51 mcg_DFE
Vitamin A, IU 308 IU 561 IU 172 IU
Vitamin A, RAE 16 mcg_RAE 28 mcg_RAE 9 mcg_RAE
Vitamin E (alpha-tocophenol) 1.68 mg 2.00 mg 1.77 mg
Tocopherol, beta 0.06 mg    
Tocopherol, gamma 1.93 mg    
Tocopherol, delta 1.30 mg    
Vitamin K (phylloquinone) 28.5 mcg 34.0 mcg 29.9 mcg