Three blackberries against a white background


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Plump, shiny, succulent blackberries are wonderful to eat alone, generally as a snack, or with other berries, for example. Blackberries are native to Europe and are grown in England, Ireland, the United States and Siberia, among other countries. Berries, in general, score a 93 out of 100 in Dr. T.C. Fry’s “A General Guide to Food Selection.”

Blackberries are in season from July to August. A cup of blackberries weighs 144 grams.

As with raspberries, blackberries belong to the family Rosaceae. Cultivars for commercial production include Tupy, or Tupi, and Marion, or Marionberry.

Blackberries are rich in Vitamins C and K contain greater-than-average amounts of protein and fat for a sweet fruit. They contain 88 percent water by weight.

Mexico produces the most blackberries. In the United States, Oregon is the leading producer, putting out 56.1 million pounds in 2009.

Blackberries are the favorite fruit of longtime fruitarian Arnold Kauffman, owner of the Lansdale, Pennsylvania, raw vegan café Arnold’s Way.

Stats for 100 Grams of Raspberries (Raw)

  • 43 calories

Notable Nutrients

Percentages based on the Reference Daily Intake for a 2,000-calorie diet

  • Fiber: 21.2%
  • Folate: 6.3%
  • Vitamin C: 35%
  • Vitamin E: 5.8%
  • Vitamin K: 24.8%
  • Copper: 8.3%
  • Magnesium: 5.0%
  • Manganese: 32.3%


  • Carbohydrates: 79.8%
  • Protein: 10.8%
  • Fat: 9.5%

Food Type

  • Listed as acid or subacid fruit in a range of raw food books



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