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Blackberries have one of the highest antioxidant contents per serving of any food tested. In a 2006 study published in The American Journal of Clinical Nutrition, scientists indicated that blackberries’ antioxidant content of 5.75 millimoles per serving was far above that of other foods. This means that regular consumption of blackberries may have a positive impact on health, athletic performance and disease risk.
Anthocyanins, or the “flashy flavonoid,” give blackberries their glossy, dark color, and it’s this powerful phytonutrient that’s been shown to protect the brain from oxidative stress and may even reduce the effects of age-related conditions such as Alzheimer’s disease and dementia.
A typical 100g portion of blackberrries contain 9.61g carbohydrate, 0.49g fat, 5.3g fibre, and all for a low 43 calories!
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In my younger days (a good few years ago) I would have foraged all the berries grown in the countryside but one mistake I always made was picking blackberries, I always picked them when they were red mistaking them for raspberries which was obviously under ripe but i always got a quick reminder when i would bite into them as they were so bitter. Blackberries were recently identified as a top cancer fighter! Blackberries are a soft and delicate fruit which grows on thorny bushes. Technically, the blackberry is a drupelet, or a cluster of fruits, like a bunch of grapes, and the seed inside each drupelet contributes to the berry’s nutrient value.
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